Why You’ll Love This Roasted Sweet Potato Black Bean Fajitas

• It’s a true crowd-pleaser. Whether you’re cooking for a family with diverse tastes or hosting a casual dinner party, this dish has a universal appeal. The combination of sweet, savory, and smoky flavors is just irresistible.
• The ease of a one-pan wonder. Honestly, the cleanup is almost as rewarding as the meal itself. Tossing everything on a sheet pan means you have more time to relax and less time scrubbing pots and pans after dinner.
• Meal prep magic. The components of these fajitas hold up beautifully in the fridge. You can roast the veggies and beans ahead of time, making assembly on a busy weeknight a total breeze.
• Endlessly customizable. This is your canvas! Love spice? Add jalapeños. Craving creaminess? Dollop on some guacamole. The fun is in building your perfect bite, exactly how you like it.

Ingredients & Tools

• 2 large sweet potatoes, peeled and cut into ½-inch cubes
• 1 large red onion, sliced
• 2 large bell peppers (I use one red and one yellow for color), sliced
• 1 can (15 oz) black beans, rinsed and drained
• 3 tablespoons olive oil or avocado oil
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon cayenne pepper (optional, for heat)
• 1 teaspoon salt, plus more to taste
• Freshly squeezed juice of 1 lime
• 8 small flour or corn tortillas
• For serving: fresh cilantro, sliced avocado or guacamole, salsa, sour cream or vegan alternative

Tools: Large rimmed baking sheet, parchment paper (highly recommended!), a large mixing bowl, and a set of tongs.

The quality of your spices really makes a difference here—using fresh, fragrant chili powder and smoked paprika will give you that authentic, smoky fajita flavor we’re after. A little goes a long way!

Serves: 4 | Prep Time: 15 minutes | Cook Time: 25-30 minutes | Total Time: 40-45 minutes

Before You Start: Tips & Ingredient Notes

• Cut your sweet potatoes evenly. This is the secret to perfectly roasted veggies. If the cubes are all different sizes, some will burn while others remain undercooked. Aim for a consistent ½-inch dice.
• Don’t skip the smoked paprika. Honestly, this is the ingredient that gives the dish its signature “fajita” smokiness. If you only have regular paprika, the flavor profile will be much milder and less complex.
• Parchment paper is your friend. It’s not just for easy cleanup—it also prevents the sweet potatoes from sticking and burning on the pan, ensuring you get those beautifully caramelized edges without the mess.
• Rinse those beans! Giving your canned black beans a good rinse under cold water removes the starchy canning liquid, which can make the whole dish a bit gloopy. You want the beans to be clean and ready to soak up all the spices.

How to Make Roasted Sweet Potato Black Bean Fajitas

Serving Suggestions

Complementary Dishes

• A simple corn and tomato salad — The fresh, sweet acidity of the corn and tomatoes provides a lovely, crisp contrast to the warm, smoky fajita filling.
• Cilantro-lime rice — For those who want to turn their fajita into a hearty burrito bowl, this fluffy, zesty rice is the perfect base.
• Charred street corn (Esquites) — A creamy, tangy corn salad served on the side adds a fantastic textural element and a burst of Mexican-inspired flavor.

Drinks

• A classic margarita (or mocktail) — The sharp, citrusy notes cut through the richness of the fajitas beautifully, creating a truly celebratory feel.
• A light, crisp Mexican lager — The effervescence and mild hop character are a classic pairing for a reason—it’s refreshing and never overpowering.
• Sparkling water with lime — Sometimes, the simplest option is the best. The bubbles and lime cleanse the palate between each delicious bite.

Something Sweet

• Mango sorbet — A scoop of cool, fruity sorbet is a wonderfully light and refreshing way to end the meal without feeling too heavy.
• Churros with chocolate dipping sauce — If you’re going all out, these crispy, cinnamon-sugar delights are the ultimate festive finish.
• Dark chocolate squares with sea salt — A few pieces of high-quality dark chocolate satisfy the sweet tooth perfectly and pair surprisingly well with the smoky fajita spices.

Top Mistakes to Avoid

• Mistake: Overcrowding the baking sheet. I’ve messed this up before too, trying to fit it all on one pan. If the vegetables are piled on top of each other, they’ll release steam and become soggy instead of achieving that desirable roasted, caramelized texture. If your sheet pan seems too small, use two!
• Mistake: Skipping the lime juice at the end. It might seem like a small step, but that hit of fresh acidity at the end is what balances the sweetness of the potatoes and the smokiness of the spices. Don’t forget it!
• Mistake: Using cold tortillas. A cold, stiff tortilla can crack and makes the whole eating experience less enjoyable. Taking that extra minute to warm them up makes them soft, pliable, and much more delicious.
• Mistake: Not tasting before serving. Ovens and spice brands vary. Always taste your filling once it’s out of the oven and adjust the salt or even a pinch more spice if you feel it needs it. You’re the chef!

Expert Tips

• Tip: Par-cook the sweet potatoes for extra speed. If you’re really short on time, you can microwave the cubed sweet potatoes for 3-4 minutes before tossing them with oil and spices. This will reduce the roasting time by about 10 minutes.
• Tip: Make a double batch for effortless lunches. This filling is fantastic the next day. Pack it cold in a container and reheat it at work, or enjoy it over a bed of greens for a killer fajita salad.
• Tip: Get creative with your toppings. Think beyond the standard salsa and sour cream. Pickled red onions, a drizzle of chipotle crema, or even some crumbled cotija cheese can take these fajitas to the next level.
• Tip: For a crispier finish, use the broiler. In the last 2-3 minutes of cooking, switch your oven to broil. Keep a very close eye on it! This will give the veggies and beans a delicious, slightly charred, crispy edge.

FAQs

Can I make these fajitas ahead of time?
Absolutely! This is a fantastic meal-prep option. Let the roasted vegetable and bean mixture cool completely, then store it in an airtight container in the refrigerator for up to 4 days. When you’re ready to eat, simply reheat it in a skillet over medium heat or in the microwave. You might want to add another small squeeze of fresh lime juice after reheating to brighten it up again. The flavors actually meld and deepen overnight, making it even more delicious.

Can I freeze the fajita filling?
You can, though the texture of the bell peppers and onions will become a little softer upon thawing. The sweet potatoes and beans freeze beautifully. To freeze, spread the cooled filling on a parchment-lined baking sheet to “flash freeze” for an hour, then transfer the frozen chunks to a freezer bag. This prevents it from freezing into one solid block. It will keep for up to 3 months. Thaw overnight in the fridge before reheating.

I’m not a fan of black beans. What can I use instead?
No problem! Pinto beans would be a wonderful substitute, offering a creamier texture. You could also use kidney beans or even chickpeas for a different twist. If you want to skip beans altogether, you could add another vegetable like sliced zucchini or mushrooms added in during the last 10 minutes of roasting.

My family loves spicy food. How can I kick up the heat?
There are a few easy ways to do this! First, you can increase the cayenne pepper in the spice mix. Second, add a finely chopped jalapeño or serrano pepper to the vegetable mix before roasting. Third, offer a spicy hot sauce or a sprinkle of crushed red pepper flakes at the table for everyone to customize their own heat level.

Are corn tortillas or flour tortillas better for this recipe?
This is entirely a matter of personal preference! Flour tortillas are typically softer and more pliable, making them easier to fold without cracking. Corn tortillas offer a more authentic flavor and are naturally gluten-free. My advice? Warm them properly—corn tortillas especially benefit from being heated in a dry skillet until soft and slightly toasted. This prevents them from breaking when you fold them.