Roasted Cauliflower and Black Bean Sheet Pan Fajitas.
These sheet pan cauliflower fajitas are one of our favorite meals. Super simple and delicious, cauliflower, peppers, onions and black beans are roasted and served with warm tortillas, avocado and cotija cheese. So delicious
Monday meals are my favorite!!
Mondays in general may not be my favorite, but my Monday meals are absolutely the best. They are always flavorful, mostly simple and super crowd pleasing. The fajitas are exactly that. Caramely roasted vegetables, warm tortillas, creamy avocado, tangy cotjia cheese. I dream about flavors like this!
We are biiiiig sheet pan fajita fans over here.
I don’t always love sheet pan meals, but I find that fajitas are a recipe that turns out great – nearly identical to the smoky, searing hot skillet that they are made in.
Plus, if you’re trying to feed a family, throwing everything on the sheet pan makes it even easier.
My lime loaded shrimp sheet pan fajitas are one of the most popular recipes here on the blog! We love them and they are super simple.
I also have a sheet pan chicken fajita recipe, which is also fantastic. Seriously close in flavor to grilled fajitas, which is my #1 preferred way of making them.
With most of my sheet pan recipes, I get around the whole sheet pan method by doing the vegetables first and then adding on the protein. Since ingredients need different cook times, this usually works great.
With this recipe, I do the vegetables and cauliflower at once. After they roast and get lots of nice flavor, I throw the black beans on the sheet pan and let them get warm in the oven. Sometimes they pop open a bit and the exterior gets crisp while the inside stays creamy.
You can mix everything together but I prep to keep them separate, that way everyone can grab as much of what they like the most. For instance, I go heavy on the cauliflower and light on the black beans. Eddie is the opposite. The kids would go lighter on the peppers and onions. So this method keeps it easy for us to serve.
My other must have sheet pan fajita ingredients:
- Warm tortillas! Corn or flour work. Whichever you love, whichever you have on hand.
- Avocado! Especially for this one. I like using sliced avocado on this over guacamole. Of course guac works too.
- Fresh cilantro and green onions. For a pop of color but also some refreshing flavor.
- Lime wedges for spritzing! They add brightness and pop.
- Cotija cheese for sprinkling. I love this and it’s always in my fridge. A little sprinkle adds so much
You can even see how much flavor is there on the pan. Everyone LOVES these. It’s a great way to load up on veggies and serve them to a non-veggie loving group.
Leftovers can be packed up and eaten on salad, in tortilla or right out of the container. This is a major win of a recipe!
Sheet Pan Cauliflower Fajitas
Roasted Cauliflower & Black Bean Sheet Pan Fajitas
- 1 medium head of cauliflower, cut into florets (about 3 to 4 cups)
- 2 bell peppers (red, orange, yellow)
- 1 sweet onion
- 1/3 cup olive oil
- 1/4 cup freshly squeezed lime juice
- 2 tablespoons fresh lime zest
- 1 tablespoon honey
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 garlic cloves, minced
- 1 (14 ounce ) can black beans, drained and rinsed
- ¼ cup chopped fresh cilantro, plus more for serving
- 1 avocado, sliced for serving
- lime wedges, for serving
- warm tortillas, for serving
- cotija cheese, for serving
- sour cream, for serving
- Note: if desired, you can marinate the peppers and onions 24 hours ahead of time and store in the fridge.
- Preheat the oven to 425 degrees F. Prep a baking sheet (line with foil or spray with nonstick spray!) to use for the recipe. You can also use two baking sheets for this recipe, to ensure that the vegetables roast properly and don’t steam instead. For this particular recipe, I don’t mind if mine are a bit softer.
- In a bowl, whisk together the olive oil, lime juice, zest, honey, cumin, chili powder, paprika, salt, pepper and garlic.
- I place the cauliflower florets in a bowl and the peppers and onions on the sheet pan. You can toss everything together and roast but I prefer to keep them separate on the pan. I drizzle half of the marinade on the cauliflower florets and half on the peppers and onions. Toss everything well and make sure every bit is coated.
- Keep the onions and peppers on one side while the cauliflower is on the other side.
- Roast for 15 to 20 minutes, then toss and roast for another 10 more, or until soft and slightly charred. Remove the baking sheet and place the black beans on it (anywhere works). Return the pan to the oven for 5 to 10 minutes.
- Once the vegetables are done, assemble your fajitas! Start with cauliflower and some avocado slices, add the peppers and onions on top. Spritz with lime, sprinkle with cotija cheese and top with sour cream and fresh cilantro if you wish.
Margarita on the side please.