Sheet-Pan Fajita Tacos with Lime Crema

Colourful peppers, onions and seasoned black beans roasted together on one pan, then tucked into warm tortillas and topped with a cool, creamy lime crema. An easy, flavour-packed Friday-night dinner with minimal cleanup.

Serves: 4
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes

Sheet-Pan Fajita Tacos with Lime Crema

Ingredients

    • Fajita Filling

      • 1 red bell pepper, sliced

      • 1 yellow bell pepper, sliced

      • 1 green bell pepper, sliced

      • 1 large red onion, sliced

      • 1 can (540 mL / 19 oz) black beans, drained and rinsed

      • 2 tbsp olive oil

      • 2 tsp chili powder

      • 1 tsp ground cumin

      • 1 tsp smoked paprika

      • 1 tsp garlic powder

      • ½ tsp dried oregano

      • ½ tsp salt

      • ¼ tsp black pepper

      • 8 small flour or corn tortillas

      • 1 avocado, sliced

      • ¼ cup chopped fresh cilantro

      • Lime wedges, for serving

      Lime Crema

      • ½ cup vegan sour cream

      • 2 tbsp fresh lime juice

      • 1 tsp lime zest

      • ½ tsp garlic powder

      • Pinch of salt

      • 1–2 tbsp water, as needed

      Chef Perry Note

      Slice the peppers and onion about the same thickness so they roast evenly and finish cooking at the same time.

Nutrition Per Serving

Estimated Nutrition — Per Serving

(2 tacos with lime crema)

  • Calories: 520

  • Protein: 16 g

  • Carbohydrates: 73 g

  • Fat: 20 g

  • Fiber: 16 g

  • Sugar: 10 g

  • Sodium: 720 mg

Nutrition information is an estimate and may vary depending on the brands and specific ingredients used.

Instructions

Preheat the oven. Heat oven to 425°F (220°C) and line a large baking sheet with parchment paper.

  • Season the vegetables. Add the peppers and red onion to the baking sheet. Drizzle with olive oil and sprinkle with chili powder, cumin, smoked paprika, garlic powder, oregano, salt and pepper. Toss well.

  • Roast. Spread everything into an even layer and roast for 15 minutes.

  • Add the black beans. Remove the pan from the oven, add the drained black beans and gently toss. Return to the oven for another 8–10 minutes, until the vegetables are tender and lightly caramelized.

  • Make the lime crema. Stir together vegan sour cream, lime juice, lime zest, garlic powder and salt. Add 1–2 tbsp water until it's easy to drizzle.

  • Warm the tortillas. Warm them in a dry skillet or briefly in the microwave just before serving.

  • Assemble the tacos. Fill each tortilla with the roasted fajita mixture. Top with avocado, lime crema and cilantro. Serve with lime wedges.

Print Recipe

Chef Perry’s Kitchen Notes

Helpful tips, simple swaps and a little extra guidance from my kitchen to yours.

👨‍🍳 Chef Perry’s Tips

Don’t overcrowd the vegetables on the baking sheet. Giving them a little space helps the edges caramelize instead of steaming, which gives your fajitas much more flavour.

🔄 Easy Substitutions
Gluten-free: Use corn tortillas.

  • No black beans: Use pinto beans or chickpeas.

  • More protein: Add seasoned tofu strips or plant-based chicken.

  • No vegan sour cream: Use plain unsweetened vegan yogurt.

  • More heat: Add sliced jalapeño or a pinch of cayenne.

  • Different vegetables: Mushrooms or zucchini work well too.

🎥 Cook With Chef Perry
Watch me make this recipe step-by-step.

Cooking video coming soon