Introduction

Easy Vegetarian Fajitas are a colorful and flavorful meal perfect for a quick weeknight dinner. This sheet pan recipe combines tender portobello mushrooms, sweet bell peppers, and onions with seasoned black beans for a satisfying dish. Customize with your favorite toppings for a fresh, vibrant feast.

The image shows a white tray full of colorful roasted vegetables arranged closely together. The bottom layer consists of large slices of bell peppers in bright red, yellow, and orange, creating a vivid base. Scattered on top are chunks of tofu with a golden-brown crisp texture. Thin slices of zucchini with dark green skin and soft pale insides are mixed in evenly. Small pieces of mushrooms with light brown caps and soft texture are spread throughout. There are also bits of red onion with purple and white layers adding contrast. The vegetables appear shiny with a light coating, hinting at a slight glaze or oil. Fresh green parsley leaves are sprinkled randomly on top for a pop of color. The tray rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large portobello mushroom caps, cleaned and sliced into strips

3 large bell peppers, sliced into strips (red, yellow, and green for color)

1 medium red onion, peeled and sliced thin (about 1 cup)

2 tablespoons avocado oil

3 tablespoons fajita seasoning

1 (15 ounce) can black beans, drained and rinsed

2 tablespoons vegetable stock

1 tablespoon fajita seasoning

Avocados, sliced or mashed with lime and salt

Chopped fresh cilantro

Limes

Cojita cheese or shredded cheddar cheese

Sour cream

Salsa

Instructions

Step 1: Add the sliced mushrooms, bell peppers, and onions to a large bowl. Drizzle with avocado oil and sprinkle with 3 tablespoons of fajita seasoning. Toss well to coat the vegetables evenly and let them sit for 10 minutes.

Step 2: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper for easy cleanup, if desired.

Step 3: Spread the seasoned veggies in an even layer on the baking sheet. Bake for 10-12 minutes, watching closely if the slices are thin to avoid burning.

Step 4: While the veggies bake, heat a skillet over medium heat. Add the drained black beans, vegetable stock, and 1 tablespoon of fajita seasoning.

Step 5: Toss the beans to coat and cook for 2-3 minutes. Reduce the heat to low and simmer for an additional 1-2 minutes, then set aside.

Step 6: Remove the roasted veggies from the oven. Serve them alongside the black beans with your favorite fajita toppings such as salsa, avocado, cheese, lime, cilantro, and sour cream.

Step 7: Enjoy as a fajita bowl or serve with warm corn or flour tortillas for a classic presentation.

Tips & Variations

Use a mix of bell peppers for vibrant color and balanced sweetness.

For extra protein, add cooked chickpeas or grilled tofu with the black beans.

Try swapping avocado oil for olive oil if preferred.

Adjust fajita seasoning to your taste or make your own blend with chili powder, cumin, paprika, garlic powder, and oregano.

Serve with rice or quinoa for a heartier meal.

FAQs

Can I use other types of mushrooms for this recipe?

Yes, cremini or shiitake mushrooms work well as substitutes and add a different flavor profile while maintaining a meaty texture.

What can I use if I don’t have fajita seasoning?

You can make a simple homemade blend using chili powder, ground cumin, paprika, garlic powder, onion powder, salt, and pepper to replicate fajita seasoning.