Sheet Pan Tex-Mex Chicken and Black Bean Bake

By AislePrompt Editorial · Published 2026-05-18 · Updated 2026-05-18

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant sheet pan dish combining smoky chicken thighs, black beans, and colorful bell peppers seasoned with Mexican spices for an easy weeknight dinner. This Mexican-inspired sheet-pan recipe (gluten free), ready in about 45 minutes, pairs boneless skinless chicken thighs, olive oil, smoked paprika 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 rice, quinoa, or a quick salad. 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.

Prep: 15 min Cook: 30 min Serves 4 Mexican cuisine 380 cal/serving

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Ingredients

1.5 pounds boneless skinless chicken thighs
3 tablespoons olive oil
2 teaspoons smoked paprika
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
1 large, sliced into 1/2-inch strips red bell pepper
1 large, sliced into 1/2-inch strips yellow bell pepper
1, sliced into thin wedges small red onion
1 can (15 oz), drained and rinsed canned black beans
1/4 cup, chopped fresh cilantro leaves
for serving lime wedges

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Instructions

Step 1: Preheat oven to 425°F. In a large bowl, combine 3 tablespoons olive oil, 2 teaspoons smoked paprika, 1 teaspoon ground cumin, 1 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Add 1.5 pounds boneless skinless chicken thighs and toss to coat evenly.
Step 2: Arrange the seasoned chicken on a rimmed sheet pan. Add 1 large sliced red bell pepper, 1 large sliced yellow bell pepper, and 1 sliced small red onion around the chicken. Scatter 1 can (15 oz) drained and rinsed black beans evenly over the vegetables.
Step 3: Roast in the preheated oven for 25-30 minutes, until chicken reaches an internal temperature of 165°F and vegetables are tender.
Step 4: Remove from oven and sprinkle 1/4 cup chopped fresh cilantro leaves over the top. Serve with lime wedges on the side for squeezing.