Sheet-Pan Smoky Black Bean Fajitas with Avocado-Lime Crema

Ingredients

• 3 bell peppers (mix of red, yellow, orange), seeded and sliced into ½-inch strips
• 1 medium red onion, sliced into ½-inch wedges
• 1 can (15 oz) black beans, drained and rinsed
• 3 tbsp olive oil
• 1½ tsp ground cumin
• 1½ tsp smoked paprika
• 1 tsp garlic powder
• ½ tsp onion powder
• ¾ tsp salt
• ½ tsp black pepper
• ¼ tsp cayenne (optional, for heat)
• 1 ripe avocado
• 3 tbsp vegan sour cream (or plain vegan yogurt)
• 1 small garlic clove, grated
• 2 tbsp fresh lime juice (about 1 lime), plus wedges for serving
• 2–3 tbsp warm water (to thin the crema)
• 6 small fajita-size flour or corn tortillas
• ¼ cup fresh cilantro, chopped
• Optional toppings: pickled jalapeños, hot sauce, diced tomato

Instructions

1. Preheat oven to 425°F and line a large sheet pan with parchment paper.
2. Toss bell peppers and red onion on the sheet pan with olive oil, cumin, smoked paprika, garlic powder, onion powder, salt, pepper, and cayenne (if using). Spread in an even layer.
3. Roast 15 minutes, stirring once at the halfway point, until edges are charred and peppers are tender.
4. Push veggies to one side; add drained black beans to the empty side, drizzle with a touch more oil, and toss. Return to oven 5 minutes to warm through.
5. Meanwhile, make the crema: mash avocado in a bowl, then whisk in vegan sour cream, grated garlic, lime juice, and water until smooth and drizzly. Season with salt to taste.
6. Warm tortillas directly over a gas flame for a few seconds, or wrap in damp paper towels and microwave 30 seconds.
7. Spread avocado-lime crema down the center of each warm tortilla, then pile on the roasted peppers, onions, and beans. Top with cilantro and a squeeze of lime.
8. Serve with extra crema, lime wedges, and hot sauce on the side.