Baked Eggplant Fajitas

These easy one dish Baked Eggplant Fajitas are seriously tasty and full of flavor. This easy recipe with eggplant, black beans, and veggies is so so good.


Baked Eggplant Fajitas are a great vegetarian meal packed with peppers, onions, black beans, tomatoes, and plenty of spice. If you love fajitas as much as we do, you may want to try these Slow Cooker Chicken Fajitas or Sheet Pan Shrimp Fajitas.

I love the unexpected. I also love creating the unexpected, especially when it comes to food. I give myself an extra pat on the back when the meal turns out to be quick, healthy, delicious, and abundant, because...leftovers.

This recipe for Baked Eggplant Fajitas checked all those boxes. Whenever I am looking for a quick-and-easy meal, I think of fajitas. I know you wouldn't typically think of adding eggplant to fajitas. But, you have certainly heard of veggie fajitas, so why not add in a "meatier" veggie to round out the flavor of this popular Mexican dish? That's the great thing about fajitas — you can really customize them to your own tastes and veggie and/or protein preferences.

However, sometimes I just don't have the time or energy to stand over the stove for 15–20 minutes cooking them. I might sound super lazy, but it's true. So on those nights, I like to make up a batch of these baked fajitas. Overall they take a bit longer to cook, but the active time prepping and standing at the stove is much less. If you want to make the process go even faster, you can take an extreme shortcut and buy all your veggies from the salad bar. Pre-sliced veggies for the win!

Eggplant fajitas before being baked in a baking dish with peppers, onions, and black beans.

Side Dishes to Serve with Baked Eggplant Fajitas

I think fajitas can be a meal all to itself — you have your veggies, carbs (if you are using tortillas), and a possible protein if you have some leftover chicken or tofu that you want to add. However, you might want or need a bigger meal. In that case, I recommend the following side dishes to complement your fajitas.

How Can I Use Leftover Baked Eggplant Fajitas?

Leftovers! The nectar of the gods. (If that's not a saying, it should be.) I love, love, love leftovers because that means I don't have to cook the following evening or that I have lunch ready to go (or sometimes both). Plus leftovers really help with meal planning. If I bake up a big batch of these fajitas, I like to get creative with the leftovers.

  • Add them to leaves of romaine lettuce for low-carb, lettuce wrap fajitas.
  • Put the veggies (warm or cold) right on top of a salad filled with your favorite toppings — who cares if they "go" together or not? Chopped kale, beets, and fajita toppings? Sure, why not? If you enjoy it, there are really no rules.
  • Use the toppings to create a Mexican lasagne — using corn tortillas as the "noodle" layers.
  • Add the warmed fajita veggies to a serving of instant brown rice with a couple of tablespoons of salsa. Mix together and enjoy!

Do You Have to Peel an Eggplant?

For this dish, you can go either way with peeling your eggplant. I like to peel it, it just makes it less bitter and I think it cooks up better. But it's up to you. If you have a bigger or older eggplant, the skin will be tougher, and I recommend peeling it off before cooking. However, if you have smaller eggplant or a younger variety, the skin should be softer and will cook up more easily.

Eggplant fajitas in corn tortillas with black beans, eggplant, peppers, onions, and tomatoes.

What Makes Baked Eggplant Fajitas Healthy?

Veggies, spices, beans...that's about as healthy as fajitas get. Add low-carb, corn, or other healthier tortilla alternatives to make this meal a real winner.

  • Eggplant is low-fat, low-carb, and low-calorie. It's also full of calcium which is great for your bones and antioxidants that can help prevent cancer, heart disease, and other chronic illnesses.
  • Tomatoes are good for you — even canned. Full of lycopene, vitamin C, and fiber and low in calories, I like to add tomatoes whenever I can.
  • Onions are another great source of vitamin C. They also contain phytochemicals that help your body trigger healthy responses and processes. And, the flavonoids in onions have been shown to reduce the risk of cardiovascular diseases, Parkinson's, and stroke.
  • All bell pepper varieties contain vitamins A and C, plus folic acid, fiber, and potassium.
  • Mushrooms are another low calorie food that also provides protein and fiber. They also have a healthy amount of vitamins B and D, potassium, copper, and selenium.
  • Black beans are a good source of fiber, protein, calcium, magnesium, and iron. They are also naturally low sodium. Check your labels to make sure you are purchasing low-sodium or sodium-free black beans.
  • The intakes of vegetable oils can help decrease your risk for certain cancers, help boost your immune system and your metabolism, among other benefits.
  • Spices such as chili powder, cumin, paprika, oregano and garlic, and onion powder provide healthy flavor without adding salt or fat. Many spices also fight inflammation in your body as well as provide you with essential vitamins and minerals to keep your digestive and circulatory systems working properly.
The Recipe
Baked eggplant fajitas with peppers and onions in corn tortillas with queso fresco.

Baked Eggplant Fajitas

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  • 4 cups eggplant, chopped (peel on or off)
  • 14 oz canned diced tomatoes with green chiles
  • 1 onion, sliced
  • 1 red pepper, sliced
  • 1 green pepper, sliced
  • 1 cup mushrooms
  • 14 oz canned black beans, rinsed and drained
  • 1.5 tbsp vegetable oil
  • 2 tsp chili powder
  • 2 tsp cumin
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp dried oregano
  • 1/4 tsp salt

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Preheat the oven to 400 degrees.


Add everything to a glass baking dish and use your hands to toss together. The easiest way to do this is to add the eggplant, tomatoes, veggies, and beans. Then sprinkle the spices and oil on top and then toss.


Bake for 25-30 minutes until eggplant is cooked through.

Nutritional Facts
Serving Size: 1.25 cups
Amount Per Serving
Calories 199
Calories from Fat 58
% Daily Value *
Total Fat 6g
Saturated Fat 0g
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Cholesterol 0mg
Sodium 957mg
Total Carbohydrate 34g
Dietary Fiber 12g
Sugars 6g
Protein 9g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.

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About the author Meet Kristen McCaffrey
Hi, I’m the cookbook author, recipe developer, and food enthusiast behind Slender Kitchen. I am obsessed with making healthy food that is easy to prepare and absolutely delicious. Meal planning is my secret weapon and I hope I can make meal time easier for you with our tried and tested recipes and foolproof meal plans. Learn More
On Baked Eggplant Fajitas
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Jana Gunn
October 15, 2021 - 13:37
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This was really, really good! I still have eggplant growing, as well as peppers, so it was the perfect recipe to use up a bunch of my produce. I threw in some fresh jalapenos and a tad of jalapeno olive oil on top of the veggie oil. I didn't have the beans, but it was still great! I will be having this for breakfast, lunch, and dinner for the next few days~ and I have no problem with that!
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Megan Eaton
February 11, 2016 - 12:58
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Loved this recipe! Super easy and absolutely delicious! Loved the flavors, and I added a touch of cheese at the end!
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