Fajita Traybake

This is such an easy way to make fajitas – no fussing over a hot stove, just bang everything in the oven for 20 minutes and hey presto – dinner’s ready!

You can make the fajita spice mix yourself if you don’t have the packet but I can’t for the life of me find garlic powder anywhere so I’ve used the package. It’s much quicker anyway!

You can also add sweetcorn to this if you want – just pop it in at the same time as the black beans.

If you don’t want to have this in a wrap, it would also be fab in a big green salad with the guacamole and yoghurt on top, with my Sweet Potato Cubes or my Mexican Fried Rice.

This recipe serves one – double up as needed.

Fajita Traybake

Recipe by Siun ClinchCourse: MainCuisine: MexicanDifficulty: Easy


Prep time


Cooking time




  • 1 chicken breast

  • 1 – 2 tablespoons fajita spices

  • Juice of 1/4 lime

  • 1 tablespoon olive oil

  • 1/4 red pepper, sliced

  • 1/4 yellow pepper, sliced

  • 1/2 small red onion, cut into wedges or slices

  • 1 tablespoons black beans, drained and rinsed

  • Serve with tortilla wraps, lettuce, salsa, grated cheese, guacamole and Greek or natural yoghurt


  • Pre-heat the oven to 180 degrees Celsius.
  • Slice the chicken and mix it together with the spices, olive oil, lime juice, peppers and red onion.
  • Roast in the oven for 15 minutes. Then add the black beans and keep cooking for another 5 minutes, until the chicken is cooked completely through.
  • Serve in a tortilla wrap with lettuce, cheese, yoghurt, salsa and guacamole.

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