Healthy Baked Fajitas

Healthy Baked Fajitas

Fajitas Done Perfectly

Healthy baked fajitas are a family favorite around here.  I like this meal because it is super easy to prepare and makes my kitchen smell like you are in a gourmet Mexican restaurant.    You can serve these fajitas over brown or white rice, chips or eat them in a tortilla.  We usually eat them over rice and add homemade guacamole and sour cream on top.

Healthy Baked Fajitas

The cleanup is easy.  You only need to use a cutting board and a large cookie sheet or baking dish.  This meal can also be prepared the night or morning before, and then kept in a large plastic freezer bag to be cooked later.  This is one of my favorite fallback meals on a busy week or in a short time crunch.  I hope your family loves my healthy baked fajitas recipe as much as my family does.
Healthy Baked Fajitas

5.0 from 1 reviews
Healthy Baked Fajitas
Prep time
Cook time
Total time
Cuisine: Mexican
Serves: 8
  • 5 Medium Chicken Breasts cut into strips or chunks
  • 3 Cups Pre-Cooked Black Beans (if you are vegetarian and not adding in the chicken I would add in 4-5 cups of black beans)
  • 1 Red Bell Pepper sliced into strips
  • 1 Green or Orange Bell Pepper sliced into strips
  • 1 Large onion sliced into strips
  • 3-4 medium garlic cloves minced
  • 1 Can Diced Tomatoes (28 oz can)
  • 2 tsp Italian seasoning or ½ tsp each of thyme, basil, oregano, and marjoram
  • 2 tsp of cumin (if you like your fajitas with more of a roasted flavor, then I would recommend the Roasted Ground Cumin
  • 2 tsp chili powder
  • 3 Tbs of Olive Oil
  1. Preheat oven to 400 degrees.
  2. Take a zip lock bag and add in all the spices first and shake the bag thoroughly. Then add in the oil and shake again.
  3. Once the spices and oil have all been mixed, add in the vegetables (I do not add tomatoes until the very end), black beans, and chicken and shake the bag until everything is coated evenly.
  4. Take the fajita contents from the bag and pour them onto a stone cookie sheet. You can also use a glass baking dish or metal cookie sheet for this as well.
  5. Once the fajita contents are spread out evening on your cookie sheet, add the can of diced tomatoes on top of the fajita.
  6. It takes 18-22 minutes to cook or until chicken is no longer pink and vegetables are tender.

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I am Amee, a housewife, mother, food lover, and DIY cleaner. I am a special needs parent and a woman's health advocate. I love my cats, shoes, chocolate, and Superman.
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  1. says

    I also make baked fajitas but I’ve never added black beans to them before. I’m going to give it a try the next time I make them. These look delicious, thanks for sharing your recipe.

    • says

      Hi Shelly,

      The great thing about this recipe is you could add black beans, kidney beans, pretty much anything you wanted too. Beef, chicken, turkey, or no meat at all. 😉 Amee

  2. says

    This looks delicious!!! I wish my oldest daughter and husband would eat all the yummy veggies that go in it. They are so picky I have a hard time finding anything to make!

    • says

      Hi Kara,
      It is thanks so much for the love. Yeah my two year old hates veggies which is my first child ever to refuse them. I know your pain very frustrating. :) Amee

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