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–+ servings

Black Bean Fajitas with Sweet Chili Sauce

These vegan sheet pan / traybake fajitas are filling and incredibly tasty with roasted vegetables and black beans in a sticky sweet chili fajita sauce! Easy to make and a winning, crowd pleasing fusion dinner.
2 servings (6 fajitas)
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
5 from 5 ratings
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Ingredients

  • 2 peppers, sliced into strips
  • 2 onions, sliced into strips
  • 2 portobello mushrooms, sliced into strips
  • 1 can black beans, 400g or 14oz size
  • 6 tortillas

Fajita Sauce

  • 5 Tbsp sweet chili sauce
  • 2 Tbsp soy sauce
  • 2 tsp smoked paprika
  • ½ tsp chili powder, more if you want it hotter
  • 1 tsp cumin
  • ½ tsp ground coriander

Instructions 

  • Prepare your fajita sauce by whisking the ingredients in a bowl.
    5 Tbsp sweet chili sauce, 2 Tbsp soy sauce, 2 tsp smoked paprika, 1/2 tsp chili powder, 1/2 tsp ground coriander, 1 tsp cumin
  • Toss together the peppers, onions and mushrooms with most of the sauce (leave 1 tablespoon's worth at the bottom of the bowl) in a large bowl, until they are all evenly coated.
    2 peppers, 2 onions, 2 portobello mushrooms
  • Drain and rinse the black beans, then put them in the sauce bowl with the reserved bit of sauce. Mix to coat them in the sauce.
    1 can black beans
  • Preheat the oven to 200C (400F).
  • Coat the bottom of a large roasting dish with oil and add the peppers, onions and mushrooms. Give them another spray or drizzle of oil on top, then place in the oven and cook for 25-30 minutes, or until the peppers and onions are nicely browned and charred. (Check in and give everything a mix at the halfway point).
  • Once the vegetables are ready, add the black beans to the pan and give everything a mix. Return to the oven for another 5 minutes until warmed through.
  • You can also place your tortillas, wrapped in foil, in the oven for this last 5 minutes to warm them.
    6 tortillas
  • Serve with tortillas and your desired toppings.

Notes

  • If you are using beans cooked from dried, you're looking for about 1.5 cups of cooked beans.
  • You can double this recipe fairly easily IF you have a big enough pan to roast four peppers and four onions. Failing that, you will need to use two pans to roast the vegetables. You can then consolidate the veggies into one pan with the beans in Step 7. Cooking times may be longer with more in the oven.
      • Cuisine: Mexican Inspired
      Course: Vegan
      Author: Christine Melanson
      Calories: 614kcal, Carbohydrates: 116g, Protein: 23g, Fat: 8g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Sodium: 2069mg, Potassium: 1068mg, Fiber: 18g, Sugar: 32g, Vitamin A: 1596IU, Vitamin C: 104mg, Calcium: 189mg, Iron: 8mg