Dinner · Mexican
Sheet pan fajita vegetables with black beans
Smoky roasted peppers and onions with black beans, served in warm tortillas.
- Serves
- 3
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Vegan here means no meat, fish, dairy, eggs or honey.
- Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
Ingredients
For 3 servings- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium onion, sliced
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin, ground
- 300 g canned black beans, drained and rinsed
- 9 corn tortillas
- 1 tbsp lime juice
- 10 g fresh cilantro, chopped
Method
Preheat the oven to 220C (425F).
Toss the peppers and onion with olive oil, chili powder, and cumin on a baking tray.
Roast for 18 minutes, stirring once, until softened and charred at the edges.
Add the black beans to the tray and toss, then return to the oven for 5 minutes.
Warm the tortillas in a dry skillet for 30 seconds per side.
Fill the tortillas with the fajita mixture, drizzle with lime juice, and top with cilantro.