These chorizo and black bean sheet pan fajitas are one of those rare dinners that manage to be incredibly easy and genuinely exciting to eat.
Everything cooks together on one tray – smoky chorizo, sweet roasted peppers, soft onions, jammy tomatoes and black beans that soak up all the spices and chorizo oils underneath. Then you just pile everything into wraps with whatever toppings you fancy.
It’s exactly the sort of meal I want on a busy weeknight. Minimal effort, hardly any washing up, and loads of flavour without needing to stand at the hob juggling six different pans.
I also love how easy these are to adapt for a family. Everyone can build their own fajitas exactly how they like them, which somehow makes dinner feel more fun even though it all came from the same tray. My daughter is currently in a plain avocado and cheese only phase, whereas I want mine absolutely overloaded with jalapeños and feta. Both are entirely valid approaches.
And the best part? Once the tray is in the oven, you’re basically done. (And you might want to browse the rest of my one pan dinner ideas).
Why I love these chorizo and black bean sheet pan fajitas
These are SUCH a good weeknight dinner.
The chorizo is really the magic ingredient here. As it cooks, all those smoky oils run down into the peppers, onions and black beans underneath, so the whole tray becomes intensely savoury and delicious without you really having to do anything clever. I love recipes like that – maximum flavour, minimum brain power required.
And because everyone can load up their wraps exactly how they like them, these are brilliant for families too. Everybody wins.
The ingredients that make this work
- Chorizo – The absolute flavour bomb here. As it cooks, it releases all those smoky, paprika-rich oils into the tray underneath. It means the vegetables taste incredible with barely any effort from you.
- Black beans – These make the fajitas feel properly filling and add a nice bit of fibre and protein. They also go wonderfully creamy when roasted.
- Peppers and red onion – Classic fajita vegetables for a reason. Sweet, soft and slightly caramelised once roasted.
- Tomatoes – I LOVE adding tomatoes to tray bake fajitas because they burst down into almost a smoky salsa situation underneath everything else.
- Smoked paprika, cumin and coriander – The dream team. Warm, smoky and earthy without being aggressively spicy.
- Avocado and soured cream – Essential cooling toppings against all the smoky richness.
How to make Chorizo and Black Bean Sheet Pan Fajitas
1. Load up the tray
Peel and chop the red onion and add to a large sheet pan. Drain the black beans and scatter them around the tray. Slice the peppers into strips and add, then halve the plum tomatoes and add those too.
Sprinkle over cumin, coriander, smoked paprika, olive oil, salt and pepper. Give everything a good toss together.
Cut the chorizo into roughly 1cm chunks and scatter over the top.
Cook in the oven for 30 minutes, giving everything a good shake halfway through cooking.
2. Prep the toppings and serve
While everything cooks, slice the avocado and get any toppings ready.
Pile the smoky chorizo and black bean mixture into wraps and top with avocado, soured cream, jalapeños, grated cheese, whatever you like.
Then roll up and try not to drip it down yourself. (You will probably drip it down yourself.)
A few topping ideas
I nearly always serve these with avocado and soured cream because the cool creaminess works so well against the smoky chorizo.
Feta is also VERY good here, slightly salty and tangy against all the sweetness from the roasted peppers and tomatoes.
And if you like heat, jalapeños work brilliantly.
That said, I think the beauty of fajitas is that they don’t need to be overly prescriptive. Put everything on the table and let people build their own situation. It always feels fun somehow, even on a random Tuesday.
Chorizo and Black Bean Sheet Pan Fajitas
Equipment
- Large sheet pan or roasting tray
- Knife
- Chopping board
- Mixing spoon or spatula
Ingredients
- 1 red onion peeled and chopped
- 1 red pepper sliced
- 1 yellow pepper sliced
- 400 g tin black beans drained
- 10 plum tomatoes halved
- 225 g chorizo ring
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 tsp smoked paprika
- 1 tbsp olive oil
- Salt and pepper
To serve:
- 8 wraps
- 2 avocados sliced
- 100 ml soured cream
- Jalapeños
- Grated cheese
- Crumbled feta optional
Instructions
Prepare the tray
- Preheat the oven to 200°C fan.
- Add the chopped onion to a large sheet pan along with the drained black beans.
- Scatter over the sliced peppers and halved tomatoes.
- Sprinkle over the cumin, coriander, smoked paprika, olive oil and a generous pinch of salt and pepper. Toss everything together well.
- Cut the chorizo into roughly 1cm chunks and scatter over the top of the tray.
Roast
- Cook for 30 minutes, shaking the tray halfway through cooking, until the vegetables are soft and the chorizo is crisp around the edges.
Prepare the toppings
- While the fajita filling cooks, slice the avocado and prepare any other toppings you’d like to serve.
Serve
- Spoon the chorizo and black bean mixture into wraps and top with avocado, soured cream and any additional toppings you like.
- Roll up and serve immediately.
Notes
Leftovers are excellent in quesadillas, rice bowls or baked potatoes the next day.
If you like extra heat, add chilli flakes or extra jalapeños.
Everything cooks on one tray, making this ideal for busy weeknights with minimal washing up.