Vegetarian Sheet Pan Black Bean Fajitas with Mushrooms

These sheet pan fajitas are a meatless version of a classic Tex-Mex dinner. Made with onions, peppers, mushrooms, and black beans, they're loaded with texture and flavor... and even better? They're ready in under 30 minutes in the oven!

📝 Ingredients

• 6-8 ounces portobello mushrooms (sliced)
• 3 bell peppers (thinly sliced)
• 1 red onion (thinly sliced)
• 2 Tablespoons olive oil (or neutral oil)
• 2 Tablespoons fajita seasoning
• 15 ounce can black beans (drained and rinsed)
• 8 corn or flour tortillas (fajita or small size)
• Creamy Jalapeno Sauce (for serving)
• Cilantro Lime Sauce (for serving)
• Avocado Sauce (or guacamole)
• Cilantro
• Shredded cheese or Cotija crumbles

👨‍🍳 Instructions

1. 1Preheat oven to 425°F. Slice the veggies into similar sizes so they cook evenly.
2. 2Drizzle about 1 tablespoon of the oil across the bottom of a sheet pan. Then, toss the sliced veggies with the remaining tablespoon of oil. Add the fajita seasoning and toss to coat.
3. 3Spread the veggies evenly across the sheet pan, making them in as even of a layer as possible. Place in the heated oven and bake for 10-12 minutes. Remove from the oven and add the black beans to the sheet pan, stirring to combine.
4. 4Turn the broiler on the oven and make sure the oven rack is either in the middle or a notch or two from the broiler (you just don't want it on the top or it will burn).
5. 5Place the sheet pan back in the oven and broil for 3-4 minutes until the vegetables are tender and slightly charred (depending on your broiler). Be sure to watch them carefully so they don't burn.
6. 6Serve the fajita veggies and black beans with tortillas and all the taco toppings your heart desires. Enjoy!