Sheet Pan Chicken Fajitas with Black Beans
A colorful one-pan meal featuring crispy chicken, caramelized bell peppers, and tender black beans, inspired by Mexican street food. This mexican-inspired sheet pan ready in about 45 minutes pairs (5 oz each) chicken thighs, large, sliced bell peppers, sliced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 (5 oz each) chicken thighs
- 1 large, sliced bell peppers
- 1/2 cup, sliced onion
- 1 can (15 oz), drained black beans
- 1/2 cup corn kernels
- 2 tbsp olive oil
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 2 tbsp lime juice
- 1/2, sliced avocado
- 1/4 cup, chopped cilantro
Instructions
- Step 1: Preheat oven to 400°F. Toss chicken with 1 tbsp oil, cumin, paprika, 1/4 tsp salt, and 1/8 tsp pepper. Place on a rimmed baking sheet.
- Step 2: Add bell peppers, onion, black beans, and corn to the sheet. Drizzle with remaining 1 tbsp oil and 1 tbsp lime juice. Toss to coat.
- Step 3: Roast 25-30 minutes until chicken is golden and vegetables are tender-crisp. Garnish with avocado, cilantro, and remaining lime juice before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sheet Pan Chicken Fajitas with Black Beans take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sheet Pan Chicken Fajitas with Black Beans?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (5 oz each) chicken thighs from drying out.
Can I substitute ingredients in Sheet Pan Chicken Fajitas with Black Beans?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sheet Pan Chicken Fajitas with Black Beans for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Sheet Pan Chicken Fajitas with Black Beans?
Mexican sheet pan like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
I've tried many sheet pan recipes and this is hands down the best.
- ★★★★☆
Very good for a 30-minute recipe. Would bump up the spice level though.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
