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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 minutes
Cook Time25 minutes
Total Time45 minutes
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.