Easy Black Bean Fajitas Recipe

It's no question that weeknight dinners can be challenging. After a long day of work, school, or just running errands, the thought of creating a meal sometimes can be overwhelming. Everyone needs a list of tasty and satisfying dinners that can be on the table in under 30 minutes and this easy black bean fajita recipe belongs on that list. This quick and delicious meal is also budget-friendly, plant-based, very adaptable, and calls for ingredients you most likely already have in your pantry and produce drawer.

Wellness coach and recipe developer Miriam Hahn brings us this recipe and says, "There are so many things to love about this recipe. It's super-hearty and the use of simple spices here delivers lots of savory flavor. You can use flour or corn tortillas and get creative with the toppings. To save a step at dinner time and make this meal even easier to get on the table, I usually slice up the peppers and onion in the morning and just keep them in the fridge until we are ready to eat."

Gather the ingredients for easy black bean fajitas

To make this recipe, start in the produce aisle and grab an onion, red pepper, green pepper, yellow pepper, and a lime. For optional toppings pick up some purple cabbage, jalapeño, and fresh cilantro.

Then go ahead and grab some canned black beans and flour tortillas. Check your spice and condiment cabinet for avocado oil, chili powder, cumin, garlic granules, salt, and smoked paprika. "Some pre-made guacamole is a delicious topper for the fajitas and sour cream, whether regular or dairy-free, finishes these off nicely," Hahn shares.

Step 1: Preheat the oven

Preheat the oven to 350 F.

Step 2: Add the oil to a pan

Add the oil to a large frying pan and bring the heat to medium high.

Step 3: Add the onion and peppers

Add the onion and peppers and cook for 15 minutes, stirring frequently.

Step 4: Warm up the tortillas

Meanwhile, place the tortillas into the oven for 5 minutes to warm up.

Step 5: Add the final ingredients

Add the black beans, chili powder, cumin, garlic granules, salt, smoked paprika, and lime juice. Cook and stir for 3 minutes on low heat.

Step 6: Serve the fajitas

Remove the tortillas from the oven and add a scoop of the black bean mixture to the tortillas, add toppings and serve.

How can I customize the easy black bean fajitas?

Black bean fajitas are versatile, and you can add a variety of vegetables to enhance the flavor, texture, and nutritional content. Thinly sliced zucchini or yellow squash would contribute a mild and tender texture. Sliced mushrooms, such as button, portobello, or cremini, add an earthy flavor and meaty texture. Halved grape or cherry tomatoes would provide a juicy and refreshing element. Fresh or frozen corn kernels add sweetness and a satisfying crunch. For some heat, you can add diced serrano or jalapeño peppers. 

As it is, this plant-based meal is full of protein, but if you aren't looking for a vegan option you can add grilled chicken, shrimp, or beef strips. If you have the meat pre-cooked, it's easy to just add to the pan with the beans. If you prefer pinto or kidney beans over black beans, those types of beans would work well in this recipe as well. You can also top the fajitas with some crumbled queso fresco or crema. For the spices, if you have a pre-mixed fajita blend you can use that to simplify the meal even further.

What can I serve with the easy black bean fajitas?

Rice is an excellent option to serve with black bean fajitas. It provides a neutral and starchy base that complements the flavorful and spicy nature of the fajita filling. Spanish Rice, a seasoned rice dish with tomatoes, onions, and various spices will add a burst of flavor and color to your meal. Mexican Rice, which is similar, often includes ingredients like tomatoes, garlic, and cumin and is a popular choice to pair with Mexican-inspired dishes. Cilantro Lime Rice is a fragrant rice that is infused with bright and lively flavors, providing a fresh and zesty element to the meal. For a simple and versatile choice that allows the flavors of the fajitas to shine, brown rice offers added nutritional benefits and heartiness.

Create a refreshing corn salad with corn kernels, cherry tomatoes, red onion, and cilantro. Mexican Street Corn (elote) will pair nicely with the fajitas or esquites, Mexican street corn salad is also a nice choice. A crunchy cabbage slaw with a citrusy dressing would add a crisp contrast and turn this into a complete meal.

Easy Black Bean Fajitas Recipe
5 from 17 ratings
Easy black bean fajitas are full of flavor and protein, and are vegan, budget-friendly, endlessly adaptable, and on the table in less than half an hour.
Prep Time
5
minutes
Cook Time
20
minutes
Servings
4
Servings
hand holding fajita
Total time: 25 minutes
Ingredients
  • 1 tablespoon avocado oil
  • 1 sliced onion
  • 1 sliced red pepper
  • 1 sliced green pepper
  • 1 sliced yellow pepper
  • 8 (4- or 6-inch) flour tortillas
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic granules
  • 1 teaspoon salt
  • ¼ teaspoon smoked paprika
  • Juice of one lime
Optional Ingredients
  • purple cabbage
  • sliced jalapeño
  • guacamole
  • sour cream
  • cilantro
Directions
  1. Preheat the oven to 350 F.
  2. Add the oil to a large frying pan and bring the heat to medium high.
  3. Add the onion and peppers and cook for 15 minutes, stirring frequently.
  4. Meanwhile, place the tortillas into the oven for 5 minutes to warm up.
  5. Add the black beans, chili powder, cumin, garlic granules, salt, smoked paprika, and lime juice. Cook and stir for 3 minutes on low heat.
  6. Remove the tortillas from the oven and add a scoop of the black bean mixture to the tortillas, add toppings and serve.
Nutrition
Calories per Serving 468
Total Fat 11.8 g
Saturated Fat 1.8 g
Trans Fat 0.0 g
Cholesterol 0.0 mg
Total Carbohydrates 77.6 g
Dietary Fiber 12.6 g
Total Sugars 6.5 g
Sodium 898.9 mg
Protein 16.0 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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