Last Updated on June 22, 2025 by Christin Gillespie
Roasted Cauliflower & Pinto Bean Fajita Sheet Pan with Avocado Crema is a vibrant Mexican recipe that is created with healthy vegan ingredients. This nutritious, plant-based meal is ready in about 30 minutes, which is perfect for an easy weeknight dinner!
This Roasted Cauliflower & Pinto Bean Fajita Sheet Pan with Avocado Crema recipe is popping with color, flavor, & nutrition.
The sheet pan includes vibrant veggies, hearty pinto beans, & bold spices, but the avocado crema takes it to a whole new level. It’s super creamy & herby & is the perfect condiment to serve alongside this creation.
So without further ado, let’s get baking & blending!
Why You’ll Love This Healthy Vegan Sheet Pan Recipe
- Full of Flavor & Loaded with Nutrition: A vegan sheet pan recipe that’s created with veggies, plant protein, & healthy fats.
- Quick & Easy: It’s a 30-minute plant-based recipe, which is ideal on a busy weeknight!
- Great for Meal Prep: This Roasted Cauliflower & Pinto Bean Fajita Sheet Pan with Avocado Crema stores well in the fridge, making it the perfect vegan recipe to meal prep for healthy dinners throughout the week.
Ingredients
- Organic Pinto Beans: Full of healthy fats & plant-based protein. I used organic pinto beans, but you can certainly use organic black beans.
- Organic Red Onion: Any color will do, but I love red for the pop of color.
- Organic Yellow Bell Pepper: If you don’t have yellow, use whatever color you have on hand.
- Organic Cauliflower Florets: Fresh or frozen.
- Organic Seasonings: Organic ground cumin, paprika powder, garlic powder, sea salt & black pepper!
- Organic Avocado Crema: It’s creamy, herby, & the perfect condiment!
How to Make
- Roast #1. Preheat the oven to 425 degrees F. On a sheet pan lined with parchment paper, add the chopped vegetables. Toss with the oil & seasonings. Transfer to the oven & roast for 15 minutes.
- Roast #2. At the 15-minute mark, add the drained pinto beans to the sheet pan & give it a good toss. Transfer back to the oven for a final 10 minutes.
- Avocado Crema. To a high-speed blender, food processor, or using an immersion blender, add the crema ingredients & blend until smooth. If needed, add more spring water to achieve a thick, yet creamy consistency.
- Assemble. Divide the sheet pan ingredients between bowls & pair with the crema. Enjoy!
Tips for Making this Vegan Sheet Pan Recipe Perfectly
- Organic Beans: Organic black beans will work if you don’t have pinto.
- Organic Vegetables: Feel free to customize & use whatever you have on hand or based on what’s in season!
- Organic Coconut Yogurt: Be sure to use a plain flavor as well as a clean brand. Check out this Coconut Yogurt 101 post for tips, brands, & everything you need to know about the dairy-free alternative.
Storing & Reheating
This Roasted Cauliflower & Pinto Bean Fajita Sheet Pan with Avocado Crema is the perfect healthy vegan recipe for leftovers & meal prep!
Storing. Transfer the sheet pan ingredients & crema to separate airtight glass containers. The crema will last up to 2 days, & the sheet pan will last up to 4 days.
Reheating. To reheat, preheat the oven to 350 degrees F. Transfer the sheet pan ingredients to an oven-safe bowl. Place in the oven for 10–15 minutes, until warmed through. To serve, pair with the crema.
More Healthy Vegan Mexican Recipes You’ll Love
- Roasted Sweet Potato & Quinoa Fajita Bowl with Cashew Queso
- Salsa Black Bean & Sweet Potato Cauliflower Rice Bowl with Cashew Queso
- Black Bean & Avocado Crema Kale Salad with Sweet Potato Fries
- Chipotle-Inspired Vegan Sweet Potato Burrito Bowl
- Roasted Sweet Potato & Cauliflower Quinoa Burrito Bowl with Cashew Queso
Sharing Is Caring!
If you make this Roasted Cauliflower & Pinto Bean Fajita Sheet Pan with Avocado Crema recipe, please leave a review & rating below. I love hearing from you, & it helps others learn more about the blog as well. Be sure to follow along on Pinterest, Instagram, & TikTok for even more healthy content!
Xoxo.
CMG.
Print
Roasted Cauliflower & Pinto Bean Fajita Sheet Pan with Avocado Crema
- Prep Time: 10
- Cook Time: 25
- Total Time: 35
- Yield: 4 1x
- Category: Main Dish
- Method: Oven
- Cuisine: Mexican
- Diet: Vegan
Description
Roasted Cauliflower & Pinto Bean Fajita Sheet Pan with Avocado Crema is a vibrant Mexican recipe that is created with healthy vegan ingredients. This nutritious, plant-based meal is ready in about 30 minutes, which is perfect for an easy weeknight dinner!
Ingredients
Always opt for organic ingredients.
SHEET PAN
- 1 yellow bell pepper, thinly sliced
- 1 red onion, thinly sliced
- 2 cups cauliflower florets, fresh or frozen
- 1 (15-oz) can pinto beans, drained
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp garlic powder
- Sea salt & black pepper, to taste
- 2 tsp avocado oil
AVOCADO CREMA
- 1 ripe avocado
- ½ cup plain coconut yogurt
- 2 tbsp fresh lime juice
- ½ cup fresh cilantro
- ¼ cup spring water, plus more to thin
Instructions
- Roast #1. Preheat the oven to 425 degrees F. On a sheet pan lined with parchment paper, add the chopped vegetables. Toss with the oil & seasonings. Transfer to the oven & roast for 15 minutes.
- Roast #2. At the 15-minute mark, add the drained pinto beans to the sheet pan & give it a good toss. Transfer back to the oven for a final 10 minutes.
- Avocado Crema. To a high-speed blender, food processor, or using an immersion blender, add the crema ingredients & blend until smooth. If needed, add more spring water to achieve a thick, yet creamy consistency.
- Assemble. Divide the sheet pan ingredients between bowls & pair with the crema. Enjoy!
Notes
Organic Beans: Organic black beans will work if you don’t have pinto.
Organic Vegetables: Feel free to customize & use whatever you have on hand or based on what’s in season!
Organic Coconut Yogurt: Be sure to use a plain flavor as well as a clean brand. Check out this Coconut Yogurt 101 post for tips, brands, & everything you need to know about the dairy-free alternative.
Storing & Reheating: Transfer the sheet pan ingredients & crema to separate airtight glass containers. The crema will last up to 2 days, & the sheet pan will last up to 4 days. To reheat, preheat the oven to 350 degrees F. Transfer the sheet pan ingredients to an oven-safe bowl. Place in the oven for 10–15 minutes, until warmed through. To serve, pair with the crema.
Definitely 5 Stars. Loved this recipe. It was easy to make, very flavorful & tasty. Made it for relaxing Sunday dinner. Thank you.
I am happy to hear that, SG! Thank you so much for sharing your detailed review. Xoxo, CMG.
My wife & I made this for dinner. It was fabulous! Thanks for the great recipe!
So glad you & your wife enjoyed the recipe! Thank you so much for coming back to leave a review! Xoxo, CMG.