Sheet Pan Tex-Mex Black Bean and Corn Fajitas

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-06 · Updated 2026-07-06

Vibrant fajitas bursting with seasoned black beans, sweet corn, and colorful bell peppers roasted on a single sheet pan for easy preparation and bold Tex-Mex flavor. This latin american-inspired tacos & burritos (vegetarian) ready in about 35 minutes pairs (15 oz) black beans, drained and rinsed, corn kernels, fresh or frozen, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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

• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels, fresh or frozen
• 1 medium red bell pepper, sliced into 1/2-inch strips
• 1 medium green bell pepper, sliced into 1/2-inch strips
• 1 medium yellow bell pepper, sliced into 1/2-inch strips
• 1 medium red onion, sliced into 1/2-inch strips
• 3 tbsp olive oil
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• for serving lime wedges
• 8 small flour tortillas

Instructions

1. Step 1: Preheat oven to 425°F (220°C) and line a large sheet pan with parchment paper.
2. Step 2: In a large bowl, toss 1 can (15 oz) drained and rinsed black beans, 1 cup corn kernels, 1 sliced red bell pepper, 1 sliced green bell pepper, 1 sliced yellow bell pepper, and 1 sliced red onion with 3 tbsp olive oil, 2 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper until all vegetables are evenly coated.
3. Step 3: Spread the vegetable and bean mixture in a single layer on the prepared sheet pan and roast in the preheated oven for 20-25 minutes, stirring halfway through, until vegetables are tender and slightly charred on edges.
4. Step 4: While roasting, warm 8 small flour tortillas wrapped in foil in the oven during the last 5 minutes.
5. Step 5: Serve the roasted black bean and vegetable fajita filling on warm tortillas with fresh lime wedges for squeezing over, optionally adding guacamole or sour cream as desired.