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Vegetarian Sheet Pan Fajitas with Creamy Avocado Dressing Recipe

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3.9 from 51 reviews

This vibrant Vegetarian Sheet Pan Fajitas recipe brings together hearty tofu, black beans, and a colorful medley of bell peppers, mushrooms, and onions, all roasted to perfection with smoky chili spices. Served with a creamy avocado dressing and warm corn tortillas, it’s a wholesome, flavorful, and easy-to-make plant-based meal perfect for any day.

Ingredients

For the Fajitas

  • 14 ounces (1 block) extra firm tofu
  • 15 ounce can black beans
  • 1 medium red bell pepper
  • 1 medium orange bell pepper
  • ½ large red onion
  • 8 ounces baby bella mushrooms
  • 1 medium jalapeno
  • 1 teaspoon chili powder
  • 1 teaspoon chipotle chili powder or an additional 1 teaspoon chili powder
  • 1 teaspoon cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon kosher salt
  • 12 6-inch corn tortillas
  • 1 medium lime

For the Avocado Dressing

  • 1 medium avocado
  • ¼ cup to ½ cup water as needed
  • 3 tablespoons olive oil or neutral oil like canola
  • 3 tablespoons lime juice from 2 limes
  • 1 clove garlic roughly chopped
  • ¼ teaspoon salt

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (218°C) to ensure it’s hot enough for roasting the vegetables and tofu evenly, delivering caramelized and crispy textures.
  2. Press and Cube Tofu: Press the tofu for at least 10 minutes using a tofu press or by placing a heavy skillet on top to squeeze out excess moisture. This step helps achieve a firmer texture and better roasting. After pressing, slice the tofu into 1-inch cubes.
  3. Prepare Vegetables and Beans: Drain and rinse the black beans thoroughly. Slice the red and orange bell peppers and half of the red onion into thin strips approximately a quarter inch thick. Clean the baby bella mushrooms with a damp cloth and slice each into quarters. Roughly chop the jalapeno pepper, removing seeds if less heat is desired.
  4. Assemble on Sheet Pan: Transfer the cubed tofu, sliced vegetables, and black beans onto a large sheet pan. If your sheet pan is small, divide the ingredients between two medium-sized sheet pans for even roasting. Drizzle enough oil over the mixture to coat everything well.
  5. Season: In a small bowl or jar, whisk together chili powder, chipotle chili powder (or extra chili powder), cumin, smoked paprika, and kosher salt. Sprinkle this seasoning blend evenly across the ingredients on the sheet pan, then use a spatula to carefully toss and coat the tofu and vegetables evenly with the spices.
  6. Roast: Place the sheet pan in the preheated oven and roast at 425°F for 30 minutes total. Stir the mixture at the 15-minute mark to prevent burning and promote even cooking. The fajitas are ready when the black beans are crispy, tofu is golden and slightly browned, and the vegetables are beginning to char on the edges.
  7. Make Avocado Dressing: While the fajitas roast, prepare the avocado dressing. In a blender or bullet blender, combine the avocado, ¼ cup water, olive oil, fresh lime juice, chopped garlic, and salt. Blend until smooth and pourable. Add additional water 1 tablespoon at a time if needed to thin the dressing to your desired consistency.
  8. Heat Tortillas: Warm the corn tortillas on a skillet over medium-high heat until they are golden and pliable. This step enhances their flavor and prevents tearing during assembling.
  9. Assemble and Serve: Build your fajitas by layering the roasted tofu and vegetable mixture onto each warm tortilla. Drizzle generously with avocado dressing, add lime wedges on the side for squeezing, and enjoy your flavorful vegetarian fajitas!

Notes

  • Nutrient calculations are estimates and do not include the avocado dressing ingredients.
  • Leftover avocado dressing can be refrigerated for several days; store in an airtight container to maintain freshness.
  • Leftover fajitas reheat best in a skillet over medium heat to retain texture; microwaving is possible but may soften the tofu and veggies.

Find it online: https://deliciousyum.com/vegetarian-sheet-pan-fajitas-with-creamy-avocado-dressing-recipe/