These sheet pan cauliflower fajitas are a favorite weeknight meal. Simple and flavorful, cauliflower, bell peppers, onions and black beans roast together and are served with warm tortillas, sliced avocado and crumbled cotija cheese.
Mondays are my favorite for meals. I may not love Monday itself, but Monday dinners are always full of flavor, easy to make and crowd-pleasing — just like these fajitas. Caramelized roasted vegetables, warm tortillas, creamy avocado and tangy cotija combine for a dinner I think about all week.
We’re huge sheet pan fajita fans here. While I don’t always prefer sheet pan dinners for every meal, fajitas are one recipe that translates beautifully from a hot skillet to a single baking sheet. It’s also an easier way to feed a family: everything roasts at once and you can let everyone assemble their own tacos.
For other sheet pan favorites I love, try lime-loaded shrimp fajitas or sheet pan chicken fajitas — both deliver similar smoky, charred flavor and are incredibly simple to prepare. With most sheet pan recipes I sometimes roast vegetables first and add protein later to accommodate different cook times. For this cauliflower version I roast the vegetables and cauliflower together, then add the black beans toward the end so they warm through and sometimes crisp on the edges while staying creamy inside.
I usually keep the roasted components separate on the pan so everyone can take what they like — I tend to load up on cauliflower while others might prefer more beans or fewer peppers. This makes it easy to serve picky eaters or mix and match for different preferences.
Must-have accompaniments
- Warm tortillas — flour or corn, whichever you prefer.
- Avocado slices — I often use sliced avocado instead of guacamole, though guac works too.
- Fresh cilantro and green onions — for brightness and color.
- Lime wedges — a quick spritz adds acidity and freshness.
- Cotija cheese — a light sprinkle brings salty, tangy flavor.
The roasted pan is packed with caramelized flavor. These fajitas are a reliable way to get more veggies into a meal, even for people who claim they don’t love vegetables. Leftovers are versatile — enjoy them in a tortilla, over a salad, or straight from the container.
Sheet Pan Cauliflower Fajitas
Roasted Cauliflower & Black Bean Sheet Pan Fajitas
Ingredients
- 1 medium head 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 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
- 1/4 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 (optional)
Instructions
- Note: If you like, you can marinate the peppers and onions up to 24 hours ahead and keep them refrigerated.
- Preheat the oven to 425°F. Line a baking sheet with foil or spray it with nonstick spray. Using two sheets helps the vegetables roast instead of steam, but one sheet works if you don’t mind slightly softer veggies.
- Whisk together the olive oil, lime juice, lime zest, honey, cumin, chili powder, smoked paprika, salt, pepper and minced garlic in a bowl.
- Place cauliflower florets in a bowl and spread the peppers and onion on the sheet pan. You can toss everything together, but I prefer to keep them separate. Drizzle half the marinade over the cauliflower and the other half over the peppers and onion, tossing to coat thoroughly.
- Keep the cauliflower on one side of the sheet and the peppers and onions on the other.
- Roast for 15 to 20 minutes, then toss and roast another 10 minutes or until the vegetables are tender and slightly charred. Remove the sheet, scatter the drained black beans over the pan, and return to the oven for 5 to 10 minutes to warm the beans.
- Assemble fajitas by layering cauliflower, avocado slices, peppers and onions in warm tortillas. Squeeze lime over the top, sprinkle with cotija cheese, and add sour cream and fresh cilantro if desired.
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Margarita on the side, please.