Roasted Cauliflower & Black Bean Sheet-Pan Fajitas
These Roasted Cauliflower & Black Bean Sheet-Pan Fajitas are a weeknight win—one pan, hearty veggies, plant protein, and bright citrus. I’ve kept the seasoning mild and non-spicy (you can add heat if you want). Serve in warm tortillas or over greens for a lighter bowl.
Prep: 10 minutes
Roast: 25–30 minutes
Total: ~40 minutes
Serves: 3–4
Ingredients
Sheet-Pan Veggies
1 medium cauliflower, cut into small florets
1 can (1½ cups) black beans, rinsed & dried
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 small red onion, sliced
2 tbsp olive oil
1 tsp ground cumin
1 tsp smoked paprika (mild)
½ tsp ground coriander
½ tsp garlic powder
Salt & black pepper, to taste
To Finish
Zest + juice of ½ lime
Fresh cilantro or parsley
For Serving
Warm tortillas or flatbreads
Greek yogurt or sour cream
Avocado slices
Optional: feta or cotija cheese
Instructions
Heat the Oven
Preheat to 220°C / 425°F. Line a large sheet pan.
Season
Toss cauliflower, black beans, peppers, and onion with olive oil, cumin, paprika, coriander, garlic powder, salt, and pepper.
Roast
Spread evenly (don’t crowd). Roast 25–30 minutes, tossing once, until cauliflower is caramelized and edges are crisp.
Brighten
Finish with lime zest and juice; toss gently. Add herbs.
Serve
Spoon into warm tortillas or bowls. Add yogurt, avocado, and cheese if using.
Notes & Tips
Dry the beans well for better roasting.
Cut cauliflower small so it caramelizes with the peppers.
For extra richness, drizzle a little olive oil or tahini before serving.
Frequently Asked Questions
Can I add protein?
Yes—roasted chickpeas, grilled halloumi, or shredded chicken work well.
How do I add heat (optional)?
Add a pinch of chili flakes or a little chipotle powder—totally optional.
Meal-prep friendly?
Yes. Store roasted veg up to 3 days; reheat in a hot pan or oven.
Nutritional Information
Calories: 360
Protein: 14 g
Carbs: 44 g
Fat: 14 g
Fiber: 12 g
