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

Active: 30 min Total: 50 min

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.

Tags

Ingredients

Servings:
4
Metric
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

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. 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)
  2. 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)
  3. Bell peppers / Onions - Prep as directed and combine. (Can be done up to 5 days ahead)
  4. Make spice mix - Combine paprika, coriander, salt, cumin (the portion for the fajitas) and black pepper. (Can be done up to 5 days ahead)

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Make

  1. Heat oven to 400F / 204C.
  2. Toss bell peppers and onions with oil (the portion for the fajitas). Spread out onto a sheet pan.
  3. 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.
  4. 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.
  5. Warm tortillas according to package directions.
  6. To assemble fajitas, fill tortillas with beans, peppers and onions. Top with a spoonful of sour cream. Enjoy with salad on the side.

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

Ratings

Original (123)
Gluten-free (4)
Paleo (11)
Vegetarian (17)

52 reviews

Fajitas were awesome. Salad was "meh" - not a fan of shallots in salad, so next time leave out.

By: Sara
Posted: Sep 18, 2019
Diet: Original
0 Helpful

I am normally lukewarm at best for both fajitas and beans, so I was skeptical going in. However, we're trying to look for lower cost meals and I needed to throw something together with ingredients we already had and figured I'd give it a shot. Very pleasantly surprised! It was really easy to make and super delicious. It only marinated for maybe 45 minutes so next time I would marinate the beans more. We used yogurt instead of sour cream and it was delish. Adding this to the rotation!

By: Caitlin
Posted: Sep 29, 2017
Diet: Vegetarian
0 Helpful

I made this for 11 people at a beach house. Everybody liked it!

By: Liza
Posted: Aug 15, 2017
Diet: Original
0 Helpful

This recipe is foolproof if you want to make quality fajitas. We cook mexican food all the time and will probably continue to cook them how we normally do. However if you have a teen at home that you're looking to help out in the kitchen this is a great recipe for them to start on. I bought pre-cut chicken strips. I know you can buy pre-cut veggies too if you want to make it even further fool-proof. I also forwent the salad and just added in chopped lettuce to the wraps. For more flavour and ease buy your favourite salsa. You can also add in some shredded cheese. Not spicy at all - so good for those spice avoiders For spice lovers - use hot sauce or extra spicy salsa

By: Nadege
Posted: Jul 07, 2017
Diet: Original
0 Helpful

Very satisfying. Came together quickly. Wasn't very hungry so didn't make the salad.

By: Christina
Posted: Jul 06, 2017
Diet: Vegetarian
0 Helpful

The recipe was a little labor intensive. I skipped making the salad after putting the vinaigrette together because it too so long. Chicken, onions, and peppers came out with great flavor though. I would make this again.

By: Jennifer
Posted: Jul 04, 2017
Diet: Original
0 Helpful