Fajita Sheet Pan Dinner
Fajita veggies, tofu, and black beans are tossed with a few seasonings in this simple but satisfying sheet pan meal.
Servings: 4 servings
Calories: 405kcal
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: 405kcal | Carbohydrates: 70g | Protein: 24g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 413mg | Potassium: 1118mg | Fiber: 17g | Sugar: 6g | Vitamin A: 2335IU | Vitamin C: 81mg | Calcium: 149mg | Iron: 5mg
