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Top-down view of charred chicken and pepper strips on a foil-lined sheet pan next to a bowl of refried beans and lime wedges

Easy Sheet Pan Chicken Fajitas with Refried Beans

Chicken breast and bell peppers roast on one sheet pan and get piled onto warm tortillas with refried beans, cheddar, and sour cream for a high-protein weeknight dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Tex-Mex
Calories: 474
Ingredients Method Notes

Ingredients
  

For the fajitas
  • 500 g chicken breast sliced into 1 cm strips
  • 3 bell peppers (mixed colors); sliced into strips
  • 1 yellow onion large; sliced into strips
  • 2 tbsp olive oil
  • 2 tsp chili powder
  • 1.5 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 3/4 tsp salt
  • 1/2 tsp black pepper
  • 1 lime juiced
For the beans
  • 1 can canned refried beans (16 oz / 450 g)
  • 1 tbsp butter
  • 1/4 tsp ground cumin
For serving
  • 8 flour tortillas small (6-inch / 15 cm); warmed
  • 1/2 cup shredded cheddar cheese (56 g)
  • 1/4 cup sour cream (60 g)
  • 2 tbsp fresh cilantro chopped
  • lime wedges for serving

Method
 

Prep the fajita filling
  1. Heat the oven to 220 C / 425 F. Line a 33 x 46 cm / 13 x 18-inch sheet pan with foil for easier cleanup.
  2. Slice the chicken breast into 1 cm strips, and slice the bell peppers and onion into strips of a similar width so everything cooks at the same rate.
  3. In a large bowl, toss the chicken and vegetables with olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper until evenly coated.
Roast on the sheet pan
  1. Spread the chicken and vegetables in a single layer on the sheet pan. Don't let the pieces overlap or they'll steam instead of char.
  2. Roast for 20 to 22 minutes, stirring once halfway through, until the chicken reaches 165 F / 74 C on an instant-read thermometer and the pepper edges are charred in spots.
  3. Squeeze the lime juice over the hot pan as soon as it comes out of the oven.
Warm the beans and assemble
  1. While the chicken roasts, warm the refried beans in a small saucepan (1.5-quart / 1.4 L) with butter and the extra cumin over medium-low heat, stirring, for 5 minutes until heated through.
  2. Warm the tortillas in a dry skillet or directly over a gas flame for about 10 seconds per side, until soft and lightly toasted.
  3. Spread a spoonful of warm refried beans on each tortilla, then top with the roasted chicken and vegetables.
  4. Finish with shredded cheddar, a dollop of sour cream, chopped cilantro, and extra lime wedges. Serve right away.

Notes

  • Cut chicken and peppers to the same width so they roast evenly.
  • Don't crowd the sheet pan or the vegetables will steam instead of char.
  • Pull chicken at 165 F / 74 C, check with a thermometer.
  • Warm beans with a splash of pan drippings for extra flavor.