Sheet Pan Fajitas. Cauliflower, Peppers, Beans tossed in Chipotle Fajita Sauce and baked. Serve in tacos or Bowl. 1 Pan Vegan Glutenfree Soyfree Nutfree Recipe Jump to Recipe
I have been loving Sheet Pan Meals that get baked up in 1 Pan and that can be served in a bowl, as wraps or tacos. These Fajita Veggies are perfect to bake in one pan and serve in a bowl, tacos or wraps.
The spicy and delicious Chipotle pepper marinade is quick to put together, then toss in with the veggies, spread and bake. Add some of the marinade to beans and bake those with the veggies too. Layer however you like in tacos or a bowl. Add some crunchy lettuce or greens, avocado and lime juice or salsa. Perfect! Lets make this Sheet Pan Fajita Dinner.
More Sheet Pan Meals from the blog
- Sheet Pan VeggieDinner with Chickpeas, Tofu with Miso Maple Dressing
- Peanut Butter Roasted Cauliflower Bowl. GF
- Korean Gochugaru roasted Veggie Bowl GF
- Shawarma Chickpeas, Sweet Potato Buddha Bowl GF
- Quinoa Cauliflower Bowl with almond Sriracha sauce GF
More Tacos
- Carrot Walnut Taco Meat,
- Mango BBQ Soycurl/jackfruit Tacos.
- Berbere Spiced Jackfruit Tacos so much flavor!,
- Chipotle Shredded Butternut Tacos
Tips to make a flavorful fajita marinade
- Sometimes the chipotle peppers can be very mild, so adjust the marinade flavor with some cayenne or smoked paprika for heat
- Old Taco seasoning or spices can lose flavor, add more as needed
- Adjust the marinade and seasoning amount based on the amount of veggies. You want a good coating over all veggies.
Recipe Card
Vegan Sheet Pan Fajita Tacos Dinner
Sheet Pan Fajitas. Cauliflower, Peppers, Beans tossed in Chipotle Fajita Sauce and baked. Serve in tacos or Bowl Vegan Glutenfree Soyfree Nutfree Recipe. Make Wraps, Bowls or Tacos.
Servings: 4
Calories: 179kcal
Ingredients
Marinade:
- 2 chipotle peppers in abobo sauce
- 1 tbsp abobo sauce
- 2 tbsp taco seasoning ,divided (or mix 1.5 tsp cumin, 1 tsp oregano, 1 tsp garlic, 3/4 tsp onion, 2 tsp paprika, dashes of black pepper, ground coriander, all spice)
- 1/4 cup (40 g) sliced red onion
- 3 cloves of garlic
- 1/2 tsp (0.5 tsp) salt (or more, depending on taste)
- juice from 1 lime
- 1/4 cup (62.75 ml) + 1 tbsp water
Veggies:
- 1 small cauliflower
- 2 bell peppers (sliced)
- 15 oz (15 can) black beans or 1.25 cups cooked black beans
- smoked paprika (or cayenne, for flavor/heat)
- avocado, salsa or guacamole to garnish
- tacos or tortillas as needed
Instructions
- Blend together the marinade ingredients and 1.5 tbsp of the taco seasoning, taste and adjust the flavor and the heat. Add smoked paprika, garlic powder or cayenne.
- Add the veggies to a large bowl. Add marinade and toss to coat. Let sit for 5 to 10 minutes. Fish the veggies out of the bowl, leaving the excess marinade behind.
- Spread the veggies on a parchment lined baking dish. Bunch the peppers together so they don't overcook.
- Bake at 400 degrees F for 30 minutes. Turn the dish around halfway to ensure even baking. Toss the black beans with remaining marinade, add 1 - 2 teaspoons taco seasoning and 1 teaspoon lime juice. Toss well, place in a smaller dish in the oven with the other veggies. Bake for 10 more minutes.
- Assemble in a bowl with lettuce or make tacos with the beans and veggies. Sprinkle some more taco seasoning if you like. Add avocado or guacamole and some salsa or lime juice to serve.
Notes
Nutrition is for 1 Serve, does not include tortilla
Nutrition
Nutrition Facts
Vegan Sheet Pan Fajita Tacos Dinner
Amount Per Serving
Calories 179
% Daily Value*
Sodium 536mg23%
Potassium 621mg18%
Carbohydrates 33g11%
Fiber 11g46%
Sugar 3g3%
Protein 10g20%
Vitamin A 2115IU42%
Vitamin C 93.9mg114%
Calcium 43mg4%
Iron 2.8mg16%
* Percent Daily Values are based on a 2000 calorie diet.
Rosebud
This is definitely a keeper! Quick and tasty!
And so easy to sub with veggies on hand!
Vegan Richa to the rescue for tasty vegan recipes, thank you for your dedication!
Vegan Richa Support
🙂 always here for you!
Heather
Great marinade; I love this quick technique. I used chickpeas and replaced the cauliflower with sweet potatoes and carrot. Instead of tortillas, I served this bowl style. Would make again.
Richa
awesome!
Weston Carloss
This recipe looks great and super simple. However, I’m confused by the amount of taco seasoning. The marinade ingredients say 2 tbsp, divided. Step 2 says to toss the veggies with the marinade and 1.5 tbsp of taco seasoning. Does this mean the veggies are tossed with 3.5 tbsp of taco seasoning (2 tbsp in the marinade and another 1.5 tbsp)? Or, does 1.5 tbsp of seasoning go in the marinade and the remaining 1/2 tbsp is mixed with the beans?
Thanks for so many great recipes, Richa!
Richa
oops that shouldbe in the earlier step to use only 1.5 tbsp of the seasoning in the marinade.
1/2 tbsp on the beans
Weston
Thanks for clarification, Richa, and thanks again for so many great recipes.
Cassandra
I love the way the cauliflower looks! So rich and delicious. I also want to mention that I made your vegan pumpkin bread for my Food Science club meeting today and it was a MASSIVE success. I loved it, as did my classmates! Not a slice left behind!
Richa
awesome!!
Jaycen
These were delicious and that marinade is going to be a staple in our house for any fajita/taco night! It was SO good!!!
Richa
that’s awesome!
Emily
I made a large batch of your taco seasoning the other day. It is far better than the stale mixes from the market. Used it with the marinate with whatever veggies i had including mushrooms and butternut. It was an amazing meal! The kids ate all the veggies!!
Richa
awesome!