Fajita veggies roast on a sheet pan with seasoned tofu and black beans in this flavorful protein-packed vegetarian dinner! Served in corn tortillas or over rice with a tangy avocado dressing.
It's hard to beat a good sheet pan meal, and this sheet pan fajita veggie one is moving up in the ranks of my favorite vegetarian dinners. It's also the newest addition to my higher protein vegetarian meals series!
It's easy: just slice up peppers, onions, and mushrooms, then toss with tofu, black beans, and a few seasonings. Roast until golden, then serve in tortillas or over rice.
And don't skip on the avocado dressing. It's adapted from my avocado green goddess dressing recipe, and it ties everything together perfectly.
Jump to:
Why this recipe works
- Fajita-inspired: Inspired by the fajita veggies like the ones in these burrito bowls, each bite is gently smoky thanks to a handful of seasonings and smokiness created by roasting at high heat.
- Protein-packed: Each serving has around 25 grams of plant-based protein, thanks to the combination of crispy roasted black beans and seasoned tofu.
- Versatile: Feel free to add or swap out vegetables based on what you have on hand. I like to add jalapeno for spice, but that's also optional.
- Prep in advance: The vegetables and tofu can be prepped and seasoned in advance. When you're ready to make dinner, just throw everything on a sheet pan and roast.
Ingredients
- Peppers: Any color of peppers works, but I like using red, orange, or yellow bell peppers. I also add in a chopped jalapeno for a touch of spice.
- Mushrooms: I use baby bella mushrooms but white mushrooms also work. Feel free to omit if you don't like mushrooms.
- Chipotle chili powder: This adds heat, so if you don't want a spicy meal I recommend replacing it with an equal amount of standard chili powder for a total of 2 teaspoons of chili powder.
- Tofu: Extra-firm tofu is my go-to, but firm and super firm also work. Super firm will yield crisper tofu and doesn't need to be pressed. Extra-firm and firm should be pressed for at least 10 minutes.
Step-by-step instructions
- Slice the veggies and tofu and transfer to a large sheet pan. Add the drained and rinsed black beans. Drizzle with oil and seasonings, tossing to combine.
- Spread out into a thin layer, trying not to overlap the vegetables too much. Roast at 425F for 30 minutes, stirring halfway through.
- Remove from the oven when the vegetables are blackening at the edges and the tofu is golden. The black beans will be crispy. I've cooked the veggies and tofu for up to 40 minutes, but I like them well done.
- Assemble into tacos, burritos, or serve over rice. Drizzle each serving with avocado dressing.
Cassidy's tips
- Use a large sheet pan or two small sheet pans so that the veggies have room to spread out and roast.
- Stir the veggies halfway through so that they cook evenly. Really, don't skip this step!
- For an even quicker meal, use a packet of taco seasoning or use my blend of low-sodium taco seasoning.
Storage tips
- Storage: Best within 3-4 days. Let cool before transferring to a closed container to refrigerate.
- Reheating: Reheats best in a skillet, but can also be reheated in the microwave.
- Freezing: I have not tried freezing this recipe, but roasted vegetables tend to freeze well. Just note that they won't be as crisp upon thawing, and should be reheating in a skillet for the best texture.
More sheet pan meals
Did you try this recipe? You can leave a star rating in the recipe card or a review in the comments below. Or check out my cookbook and keep up to date with my YouTube, Instagram, TikTok, or newsletter!
Recipe
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Cozy Peach Kitchen
Fajita Sheet Pan Dinner
Fajita veggies, tofu, and black beans are tossed with a few seasonings in this simple but satisfying sheet pan meal.
Ingredients
For the Fajitas
- 14 ounces (1 block) extra firm tofu
- 15 ounce can black beans
- 1 medium red bell pepper
- 1 medium orange bell pepper
- ½ large red onion
- 8 ounces baby bella mushrooms
- 1 medium jalapeno
- 1 teaspoon chili powder
- 1 teaspoon chipotle chili powder or an additional 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon kosher salt
- 12 6-inch corn tortillas
- 1 medium lime
For the Avocado Dressing
- 1 medium avocado
- ¼ cup to ½ cup water as needed
- 3 tablespoons olive oil or neutral oil like canola
- 3 tablespoons lime juice from 2 limes
- 1 clove garlic roughly chopped
- ¼ teaspoon salt
Instructions
- Preheat the oven to 425F.
- Press the tofu for at least 10 minutes with a tofu press or by weighing it down with a heavy skillet. After pressing, slice it into 1-inch cubes.
- While the tofu presses, drain and rinse the black beans. Slice the bell peppers and ½ of the onion into thin strips, a little more than ¼ inch thick. Wipe any dirt from the mushrooms, then slice into quarters. Roughly chop the jalapeno.
- Transfer the veggies, black beans, and sliced tofu to a large sheet pan. Use two medium sheet pans if you don't have a large one. Drizzle with enough oil to coat well.
- In a small bowl or jar, whisk together the chili powder, chipotle chili powder, cumin, smoked paprika, and salt. Sprinkle the seasonings across the sheet pan ingredients, using a spatula to coat the veggies.
- Roast at 425F for 30 minutes. Remove from the oven at the 15-minute mark and stir. Don't skip this or the outer-most veggies might burn. It's ready when the black beans are crispy, the tofu is golden, and the vegetables are starting to blacken at the edges.
- While the vegetables roast, make the avocado dressing in a bullet blender or regular blender (I find bullet blender easiest to use for dressings.) Add the avocado, ¼ cup water, olive oil, lime juice, chopped garlic, and salt. Blend until smooth and pourable; add extra water 1 tablespoon at a time, as needed, to thin the sauce.
- If using corn tortillas, heat them on a skillet over medium-high to high heat until golden. Assemble tacos with the sheet pan ingredients and a drizzle of avocado dressing. Slice the lime into wedges and serve with the tacos. Enjoy!
Video
Notes
- Nutrient calculations are an estimation and do not include the avocado dressing ingredients.
- Leftover avocado dressing can be refrigerated for several days.
- Leftovers reheat best in a skillet, but can also be reheated in the microwave.
Nutrition
Calories: 405kcalCarbohydrates: 70gProtein: 24gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gSodium: 413mgPotassium: 1118mgFiber: 17gSugar: 6gVitamin A: 2335IUVitamin C: 81mgCalcium: 149mgIron: 5mg
Did you make this?I love hearing how it went! Leave a review or tag me on Instagram @cozypeachkitchen so I can see your creations!
Comments
No Comments