These flavorful black bean fajitas are a delicious, vegetarian way to enjoy one of the most popular Tex-Mex dishes! Made with black beans, freshly seasoned veggies, and a colorful medley of toppings, this easy fajita recipe will quickly become a family favorite. Requiring less than 30 minutes to prepare, they will be hot, fresh, and ready to enjoy in no time!
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Fajitas are an excellent go-to meal if you are looking for an easy yet nutritious lunch or dinner that you can quickly throw together with your favorite proteins and veggies. They are also a great meal to make with leftovers! Try my other delicious recipes, such as my shredded oyster mushroom fajitas, portobello mushroom fajitas, and Chipotle copycat fajita veggies!
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❤️ Why you’ll love it
Who said you needed meat to enjoy the delicious Tex-Mex flavor of fajitas? These easy vegan black bean fajitas are 100% meat-free but still satisfying and flavorful! You will love how quickly and easily these nutrient-packed fajitas come together. In less than half an hour, you will have a complete lunch or dinner that the whole family will love.
In addition to tacos and quesadillas, fajitas are among my favorite Mexican-inspired meals. They are incredibly versatile, with countless ways to dress them and serve them to meet your tastes and preferences. Check out the Variations and Serving Ideas sections below for a few ideas!
This is a one-skillet meal, so you will not have a ton of dishes to clean up afterward. Just prepare and pop them into the skillet, and voila! You have a full meal at your fingertips!
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🧾 Key ingredients
Tortillas – You can choose flour or corn tortillas, depending on your preference. Small, soft tortillas work best. I recommend my flourless red lentil tortillas.
Black beans – Black beans are the star, and add heartiness to this recipe! You can use either canned or dry black beans.
Fajita veggies – Fajitas are incomplete without a colorful mix of bell peppers! I recommend my flavorful sheet pan fajita veggies with delicious homemade fajita seasoning, red bell pepper, green bell pepper, yellow peppers, red onion, and chili peppers.
Toppings – Top off your black bean fajitas with delicious toppings such as guacamole, salsa, and vegan sour cream. My homemade sour cream makes an excellent addition to this dish!
Vegetable Oil – A high-heat oil, such as vegetable oil, is best for frying the fajita veggies.
🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.
🥘 Equipment
You only need a large skillet or pan to fry the fajita veggies and tongs to help mix the ingredients. I love my cast-iron skillet from UnoCasa.
I also recommend a microwave tortilla warmer to get the tortillas nice and toasty quickly and a metal taco holder to make serving and enjoying your fajitas a breeze!
👩🍳 Instructions
Making the filling
STEP 1
Drain and rinse the canned black beans (I recommend the seasoned one called frijoles).
STEP 2
Peel and slice the onions for fajitas into ¼-inch (4-5mm wide) pieces.
STEP 3
Then, wash and cut the bell peppers into ¼-inch (4-5mm wide) pieces.
STEP 4
Preheat the skillet over medium heat. Then add some vegetable oil. Add the fajita veggies to the pan. Season them with half the homemade fajita seasoning, salt, and pepper, then use tongs to mix everything together. Fry them over high heat for 10-15 minutes.
Assemble your fajitas
STEP 1
Warm one of the soft tortillas.
STEP 2
Add 1-2 tablespoons of the black beans to the middle of the tortilla, followed by the cooked bell pepper and onion slices.
STEP 3
Scoop the guacamole, salsa, additional black beans, and sour cream on top, and enjoy!
💡 Expert tip
To ensure that the fajita veggies cook evenly and finish at the same time, be sure to cut them into evenly sized pieces.
🔄 Variations
These black beans fajitas are delicious and filling on their own. However, you can spruce up your black bean fajitas even more by mixing and matching some of the following add-ins:
With “meat” – In addition to or in place of the black beans, you can try these fajitas with vegan TVP taco meat, copycat Chipotle sofritas, or with portobello mushroom and oyster mushroom.
With fajita sauce – Instead of seasoning to season the veggies, try it with my savory fajita sauce.
Different toppings – Instead of the traditional tomato-based salsa, you can top these fajitas with cabbage, pica de gallo, or my copycat Chipotle corn salsa. You can also sprinkle on some shredded vegan cheese or add chopped scallion, chives, or fresh cilantro for added flavor!
More or less spice – If you are not a fan of spice, you can eliminate the chili peppers from the veggie fajita mix. Add crushed red pepper or cayenne pepper to the fajita seasoning mixture if you prefer more spice. Or, throw in jalapeño, serrano, or habanero peppers with the veggies!
🥣 Serving ideas
Fajitas are a complete and satisfying meal on their own. However, you can make them even better with these delicious sides:
Fresh tortilla chips with a vegan queso dip or fresh tomato corn salsa are always wonderful appetizers to accompany fajitas.
You can also serve your fajitas with a side of my Mexican fried rice, Chipotle cilantro lime rice, sweet potato rice, or Mexican street corn for a complete lunch or dinner.
For a lighter meal, skip the tortillas and make a fajita bowl. Also, do not forget the side of sliced avocado and a sprinkle of lemon or lime juice to add some zest!
❄️ Storing tips
Black bean fajitas are best when served hot and fresh. However, if you have leftovers, storing the ingredients separately and assembling them when ready to eat is best. Otherwise, they will become soggy.
In the refrigerator: Store the separate ingredients in an airtight container for up to four days.
In the freezer: I do not recommend freezing black bean fajitas as the veggies will lose their texture and become mushy when thawed.
Reheating: Reheat in a pan over medium heat, stirring occasionally until thoroughly heated. You can also reheat them in the microwave, stirring every 30 seconds to ensure even reheating.
🤔 FAQs
To help keep the fajita veggies from getting soggy, always use a cast-iron skillet and cook them separately from any other add-ins.
Yes! Kidney beans, pinto beans, and butter beans are great additions to bean fajitas.
Frying is the best way to get the delicious chargrilled fajita flavor. However, you can roast your veggies in the oven on a sheet pan, grill them, or pop them in your air fryer at 390F for 10-12 minutes.
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Black Bean Fajitas
Equipment
Ingredients
Fillings
- 6 servings Fajita veggies
- 6 oz Black beans
Toppings
- 6 Tbsp Guacamole
- 6 Tbsp Salsa
- 6 Tbsp Sour cream try our vegan sour cream
Instructions
Making the filling
- Rinse black beans if you use canned. Cook dry ones.
- To make fajita veggies peel and slice onion ¼-inch (4-5 mm) wide and wash and slice bell peppers also ¼-inch (4-5 mm) wide. Here is a step by step guide.
- Preheat skillet on medium heat and add oil.
- Add veggies and season them with half of the homemade fajita seasoning, salt, and pepper. Mix them with tongs.
- Fry them on high heat for 10-15 minutes.
Assemble your fajitas
- Take a soft tortilla. (Most of the store-bought brands are vegan)
- Place 1-2 Tbsp of black beans, bell pepper, and onion slices in the middle of the tortilla.
- Then scoop some guacamole, salsa, black beans, and sour cream on top. Enjoy!
Notes
- Cut veggies into equal strips. This is to make sure the vegetables are ready at the same time.
- Hot and sweet together? – If you prepare the veggies for kids or people who don’t like spicy food, roast hot chili peppers separate from all other veggies. If you fry hot chili peppers and bell peppers together, the juices of the hot chili peppers may make the sweet bell peppers also spicy and hot.
- Other ways to make fajitas veggies. After preparing and cutting your veggies, you can use other ways to get them ready like 1) Roast them in the oven, 2) fry them on grill pan or griddle or 3) Grill them in aluminum foil drip pans on your BBQ.
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