Sheet Pan Tex-Mex Chicken and Black Bean Bake

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 (gluten free) ready in about 45 minutes pairs pounds boneless skinless chicken thighs, tablespoons olive oil, teaspoons 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 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.

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

Instructions

  1. 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.
  2. 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.
  3. Step 3: Roast in the preheated oven for 25-30 minutes, until chicken reaches an internal temperature of 165°F and vegetables are tender.
  4. 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.

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Frequently asked questions

How long does Sheet Pan Tex-Mex Chicken and Black Bean Bake 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 Tex-Mex Chicken and Black Bean Bake?

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 tablespoons olive oil from drying out.

Can I substitute ingredients in Sheet Pan Tex-Mex Chicken and Black Bean Bake?

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 Tex-Mex Chicken and Black Bean Bake 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.

Is Sheet Pan Tex-Mex Chicken and Black Bean Bake gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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