Smoky Steak Fajitas with Black Beans, Mexican Rainbow Salad & Creamy Avocado-Lime Sauce

Name: Smoky Steak Fajitas with Black Beans, Mexican Rainbow Salad & Creamy Avocado-Lime Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American, Mexican, Latin American
Ingredients: 350g flank steak, trimmed; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 0.5 medium yellow onion, sliced; 1 clove garlic, minced; 1 tbsp olive oil, divided; 1 lime, juiced; 4 small corn tortillas, gluten-free; 1.5 tsp Mild Mexican chilli powder; [ ] Ground cumin — ½ tsp; [ ] Garlic powder — ½ tsp; [ ] Smoked paprika — ¼ tsp; [ ] Sea salt — ¼ tsp; [ ] Ground black pepper — ¼ tsp; Cooked black beans, drained and rinsed — 150 g; [ ] Ground cumin — ¼ tsp; [ ] Smoked paprika — ¼ tsp; [ ] Water — 2 tbsp; Romaine lettuce, shredded — 2 cups; [ ] Cherry tomatoes, halved — 150 g; [ ] Cucumber, diced — ½ medium; [ ] Red onion, finely chopped — ¼ small; [ ] Fresh coriander, chopped — 1 tbsp; [ ] Fresh lime juice — 1 tbsp; Ripe avocado — ½ large; 3 tbsp Unsweetened plain dairy-free yoghurt; [ ] Fresh lime juice — 2 tsp; [ ] Garlic powder — ⅛ tsp; [ ] Fresh coriander — 1 tbsp; [ ] Cold water — As needed

7 steps

Prep:15minCook:25min

These sheet pan steak fajitas are a quick, easy dinner with tender strips of steak, roasted peppers and onions, and bold fajita seasoning, all cooked on one pan. The hands-off method keeps things simple while still giving you caramelized veggies and perfectly cooked steak in about 30 minutes. Serve them in warm tortillas and your favorite toppings for a flavorful, family-friendly meal!

Updated at: Fri, 23 Oct 2026 10:58:20 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories721.3 kcal (36%)

Total Fat24.7 g (35%)

Carbs73 g (28%)

Sugars9.4 g (10%)

Protein51.1 g (102%)

Sodium592.9 mg (30%)

Fiber12 g (43%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

Instructions

Step 1

Marinate the steak Slice the steak into approximately ½ cm strips, cutting against the grain for tenderness. Mix the chilli powder, cumin, garlic powder, paprika, salt and pepper. Toss the steak with ½ tablespoon olive oil, the juice of one lime and two-thirds of the seasoning mixture. Cover and refrigerate for at least 15 minutes. If time allows, marinate for up to 2 hours for a more pronounced flavour.

Step 2

Prepare the roasted vegetables Preheat the oven to 200°C. Place the sliced red pepper, yellow pepper and onion onto a large lined baking tray. Add the minced garlic, remaining ½ tablespoon olive oil and the remaining fajita seasoning. Toss until evenly coated and spread into a single layer.

Step 3

Roast the steak and peppers Roast the vegetables for approximately 15 minutes. Remove the tray, stir the vegetables and push them towards the edges. Arrange the marinated steak strips in a single layer in the centre. Return to the oven for approximately 5–12 minutes, depending on strip thickness and desired doneness. Check early to avoid drying out the steak. For a conservative food-safety target, cook beef steak to 63°C and rest for 3 minutes. Finish with the additional tablespoon of lime juice and fresh coriander.

Step 4

Prepare the black beans Add the drained black beans, cumin, paprika and water to a small saucepan. Simmer over medium heat for approximately 4–5 minutes until warmed through. Season lightly with salt and black pepper. Leave the beans whole to add texture alongside the tender steak and roasted vegetables.

Step 5

Make the Mexican rainbow salad Combine the shredded lettuce, cherry tomatoes, cucumber, red onion and coriander. Toss with fresh lime juice immediately before serving. The salad should be refreshing and crunchy, contrasting with the smoky fajita filling.

Step 6

Prepare the avocado-lime sauce Blend the avocado, dairy-free yoghurt, lime juice, garlic powder and coriander until smooth. Add a little cold water until the sauce reaches a creamy, pourable consistency. Taste and adjust the lime juice and seasoning. Refrigerate until serving.

Step 7

Assemble your balanced dinner Warm the corn tortillas in a dry frying pan until soft and flexible. Fill each tortilla with tender steak strips, roasted peppers and onions. Add a little black bean filling and drizzle with creamy avocado-lime sauce. Serve two fajitas per person, with the remaining black beans and a generous portion of rainbow salad alongside.