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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

Ingredients

  • 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

Toppings

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

Instructions

  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.