Baking Tray Fajita Bowls

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Baking tray or sheet pan dinners are the ultimate weeknight meal. While the main component is in the oven, you can assemble the rest of the ingredients (in this case the black beans, lettuce, and guacamole) and will still have some spare time to change into your comfiest sweats.

One of my favorite spots for Mexican food in New York used to be Benny’s Burritos in the East Village (sadly, it’s no longer with us). The guac and margs were on point and the veggie fajita burrito platter was my jam. This bowl has the spirit of the fajita burrito but with a romaine salad base. Add some cooked brown rice to the mix to make it an even more substantial meal.

5 from 1 vote

Black Bean Baking Tray Fajita Bowls

Sheet pan/baking tray meals are all about convenience, ease, and maximum flavor. This vegan fajita bowl checks all those boxes. 

Course Main Course
Cuisine Mexican


  • Avocado oil
  • 1 red bell pepper sliced into thin strips
  • 1 medium red onion sliced into thin wedges
  • 1 pint mushrooms like baby portobello roughly chopped
  • 1 teaspoon of smoked paprika divided
  • ½ teaspoon cumin
  • Salt to taste
  • 1 can black beans drained and rinsed
  • 1 heart of romaine lettuce chopped


  • Guacamole or smashed avocado
  • Cilantro/coriander roughly chopped
  • Hot sauce
  • Lime


  1. Heat oven to 375°F. In a medium mixing bowl, toss red pepper and onion with about a tablespoon of oil until well coated. Add ½ a teaspoon smoked paprika and ½ teaspoon cumin and a generous pinch of salt. Toss to coat. Spread out on a baking tray/sheet pan and pop in the oven for 15 minutes.
  2. Meanwhile toss mushrooms with another tablespoon of oil and the remaining smoked paprika and another pinch or two of salt. Take pan out stir onions and peppers around, pushing them to one side of the pan without crowding each other too much. Place mushrooms on the empty half of the tray and put back in the oven for 7-10 minutes. Remove when everything is softened and browned in spots.

  3. Assemble bowls with romain at the base with a spritz of lime and another drizzle of avocado or olive oil. Top with black beans, cooked peppers, onions, and mushrooms, and guacamole. Add hot sauce, cilantro, fresh lime juice, and more salt to taste.
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  1. jessica09/07/2017 | Reply

    Delicious photos, keep it up. thanks for sharing

    • Leah09/07/2017 | Reply

      Thanks so much Jessica! Will do my best :)

  2. Recipe Rolodex: Eating One Part Plant This Week | Jessica Murnane09/13/2017 | Reply

    […] 1. Baking Sheet Fajita Bowls  2. Grain-free Peanut Butter Cookies  3. Millet + Lentil Polenta With Roasted Veggies  4. Cherry Almond Green Smoothie Bowl  5. Grilled Romaine with Warm Tomato-Lentil Salsa 6. Lentil Meatballs With Zucchini Noodles  7. Brussels + Beet Bowls  […]

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