Baked Veggie Fajitas

After a food-filled week, I decided to start this week with a veggie filled yet satisfying and flavorful meal for a meatless Monday. These veggie-filled fajitas are baked for ease and filled with protein-packed beans to round out this spicy and tasty dish!

I love fajitas, but standing over the stovetop to cook the veggies is not my favorite method of cooking fajitas. This baked version is so much easier and just as tasty!

Although there is a fair share of chopping veggies, the oven will do the rest of the work for you. I am a huge fan of prepping my weeknight meals on the weekend, so most of the work is done, but we can still enjoy a freshly cooked meal on a busy weeknight. If you want to get a head start, chop the veggies in advance and mix up the seasonings ahead of time as well.

Our house loves spicy. If your household is sensitive to spicy, omit the Rotel tomatoes and use canned diced tomatoes and leave out the cayenne pepper.

These Baked Veggie Fajitas are delicious on their own, but we love topping them with sliced avocado, sour cream, and Monterey jack cheese.

Print Recipe

Baked Veggie Fajitas

These veggie-filled fajitas are baked for ease and filled with protein-packed beans to round out this spicy and tasty dish!

Prep Time20 mins

Cook Time25 mins

Total Time45 mins

Course: Main Dish

Servings: 4 -6

Ingredients

• 1 15 oz can black bean rinsed & drained
• 1 16 oz can chickpeas rinsed & drained
• 1 10 oz can Rotel tomatoes diced tomatoes with green chiles (drained)
• 1 green bell pepper cut into 2-inch strips
• 1 red bell pepper cut into 2-inch strips
• 1 large zucchini halved & cut into 2-inch strips (scoop out the seeds to reduce moisture)
• 1 red onion halved & cut into 2-inch strips
• 1 t chili powder
• 1 t ground cumin
• 1/4 t dried oregano
• 1/2 t garlic powder
• 1/2 t smoked paprika
• 1/4 t ground black pepper
• 1/8 t cayenne pepper
• 1 t salt
• 2 T olive oil
• 12 small flour tortillas
• Optional Toppings: Diced avocado grated cheese, sour cream, fresh cilantro, etc.

Instructions

• Preheat the oven to 400 degrees. Grease a 9x13 baking dish.
• In a large bowl, add the beans, tomatoes, bell peppers, zucchini, and onion.
• In a small bowl, mix all of the seasonings together.
• Add the mixed seasonings to the bowl with the beans and veggies. Add the olive oil. Toss all of the ingredients together until all of the beans and veggies are coated with the seasoning mix.
• Pour the mixture into the prepared baking dish. Bake uncovered for 25-30 minutes or until the veggies are cooked to you preference, stirring halfway through.
• Serve in warm tortillas with your favorite toppings.