Preheat oven to 400 degrees.
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.
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.
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.
Once the fajita contents are spread out evening on your cookie sheet, add the can of diced tomatoes on top of the fajita.
It takes 18-22 minutes to cook or until chicken is no longer pink and vegetables are tender.