Sheet Pan Vegetable and Bean Fajitas
with orange and baby spinach salad

Name: Sheet Pan Vegetable and Bean Fajitas
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 can Beans, pinto (14 oz / 397 g), drained and rinsed; 1/4 cup Cilantro lime vinaigrette (ingredients listed separately); 2 Bell peppers, any color, sliced; 1 Onions, medium red, sliced; 1/2 tsp Paprika; 1/2 tsp Coriander; 1/2 tsp Salt; 1/4 tsp Cumin; 1/4 tsp Black pepper; 1 Tbsp Oil, cooking; 8 Tortillas, taco-sized corn or flour; 1/2 cup Sour cream (sub plain or Greek yogurt); 1 clove Garlic, chopped; 2 Tbsp Cilantro, chopped; 1 tsp Brown sugar; 1/2 tsp Cumin; 1/4 cup Lime juice; 6 Tbsp Oil, cooking; 1 bulb Shallots, thinly sliced; 2 Oranges, medium, supremed or segmented; 5 oz Spinach, baby; 1/4 cup Cilantro lime vinaigrette (ingredients listed separately)

Active: 30 min Total: 50 min

Original GF Paleo Vegetarian

We love the trend of “sheet pan suppers” in which all of the components roast together on a single sheet pan. Using a marinade for the beans and the oven to cook fajita fillings means you’ll build flavor without a lot of hands-on work.

Ingredients

Metric

Servings:

Sheet Pan Vegetable and Bean Fajitas:

Beans, pinto (14 oz / 397 g) - 1 can , drained and rinsed
Cilantro lime vinaigrette (ingredients listed separately) - 1/4 cup
Bell peppers, any color - 2 , sliced
Onions, medium red - 1 , sliced
Paprika - 1/2 tsp
Coriander - 1/2 tsp
Salt - 1/2 tsp
Cumin - 1/4 tsp
Black pepper - 1/4 tsp
Oil, cooking - 1 Tbsp
Tortillas, taco-sized corn or flour - 8
Sour cream - 1/2 cup (sub plain or Greek yogurt)

Cilantro Lime Vinaigrette (for marinade and salad):

Garlic - 1 clove , chopped
Cilantro - 2 Tbsp , chopped
Brown sugar - 1 tsp
Cumin - 1/2 tsp
Lime juice - 1/4 cup
Oil, cooking - 6 Tbsp

Orange and Baby Spinach Salad:

Shallots - 1 bulb , thinly sliced
Oranges, medium - 2 , supremed or segmented
Spinach, baby - 5 oz
Cilantro lime vinaigrette (ingredients listed separately) - 1/4 cup

Prep

Make cilantro-lime vinaigrette - Chop garlic and cilantro. Combine with brown sugar, cumin (the portion for the vinaigrette), lime juice and oil (the portion for the vinaigrette). (Can be done up to 4 days ahead)
Marinate beans - Drain and rinse beans. Combine with half the vinaigrette (reserve the other half). Marinate for at least 20 minutes and up to 2 days. (Can be done 2 days ahead)
Bell peppers / Onions - Prep as directed and combine. (Can be done up to 5 days ahead)
Make spice mix - Combine paprika, coriander, salt, cumin (the portion for the fajitas) and black pepper. (Can be done up to 5 days ahead)

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

Heat oven to 400F / 204C.
Toss bell peppers and onions with oil (the portion for the fajitas). Spread out onto a sheet pan.
Transfer sheet pan to the oven and bake until the vegetables are tender, 12 to 16 minutes, shaking pan halfway through cooking. In the last 5 minutes of cooking, pour pinto beans (including the marinade) over peppers and onions. Top beans and veggies with spice mix. Continue to bake until beans are warmed through.
Meanwhile, slice shallots and segment oranges. Combine with spinach. Just before serving, toss with reserved half of vinaigrette until salad is dressed to your liking.
Warm tortillas according to package directions.
To assemble fajitas, fill tortillas with beans, peppers and onions. Top with a spoonful of sour cream. Enjoy with salad on the side.

Reviews

Ratings

0 reviews