Time to share these black bean fajitas with you, they are a plant-forward take on a fajita night: smoky peppers, soft caramelized onions that still keep a bite, black beans, and a tomato-spiced skillet filling that works in tortillas, bowls, or piled onto salad with all the toppings you can reasonably fit on a plate. If you’re serving this at a BBQ, I would add some grilled corn on the cob rubbed with that fajita seasoning, it is totally worth the planning ahead.
What makes this recipe work
When our kids were younger, there was at least one fajitas night a week in our house. But they’ve flown the nest and I miss our table full of tortillas, the fajita filling and all the beautiful toppings: cooling sour cream, tangy pickled jalapenos, sometimes grated cheddar. No claims to authenticity, just a bold tasting, colorful and nourishing family dinner.
- No escaping black beans: I like to lightly crush a few black beans into the sauce, it will stop the beans from rolling around the tortilla like tiny fugitives.
- Two types of onions: Get some color going then gently sauté them until softer, they make the whole skillet taste sweet and savory.
- Fresh tomato & tomato paste do different jobs: I want the tomato paste for some tomatoey depth. But that fresh diced tomato adds juiciness to the filling.
- It’s flexible for wraps, bowls, or leftovers: Tortillas are the obvious choice, but I love the black beans fajitas filling over rice or grain bowls, in salads, or over roasted sweet potatoes.
- Plant variety: Between the beans, onions, peppers, tomato, spices, and herbs or toppings, this is a very easy way to get a few different plants into one meal if you’re working on that 30 plants a week goal.
Ingredients in black bean fajitas
These black bean fajitas are mostly built from pantry and fridge basics, which is exactly why I like them. A hot skillet, a few smoky spices, and a tin of beans (where black beans are one of my favorite “pantry doing actual useful work” ingredients).
You’ll need:
- Black beans (a can, drained)
- Bell peppers
- Onions
- Tomato paste
- Fresh tomato
- Smoked paprika, cumin, coriander, oregano, and chili (or store-bought fajita seasoning)
- Garlic
- Tortillas, for serving
That’s the base. Then you can make them your own with avocado, lime, salsa, yogurt or sour cream, chopped herbs, shredded cabbage, or pickled jalapeños if you want a little tangy crunch.
How to make black bean fajitas
Time needed: 30 minutes
A thick, smoky black bean fajita filling with soft peppers, sweet onions, juicy tomato, and warm spices. Spoon into warm tortillas and finish with avocado, lime, sour cream, or something sharp and crunchy.
- Prep the vegetables
Slice the white or yellow onion, red onion, and bell peppers into strips. Try to keep the peppers fairly similar in size so they soften at the same time. Remove the seeds from a large vine tomato or a few smaller ones and dice.
- Cook the onions and peppers
Heat the olive oil in a large skillet over medium-high heat. Add the onions and peppers with a pinch of the salt. Cook for 5 minutes until they catch golden brown edges, then turn the heat down to medium. Cook for another 10 minutes until softened, stirring now and then, adding a splash of water if needed to avoid burning.
- Add the garlic and spices
If the pan looks dry, add a tiny splash more oil. Add the garlic, spices and seasonings. Stir for about 30 seconds, just until the spices smell warm and toasty.
- Add the black beans
Add the drained black beans. Stir everything together and cook for 5 to 7 minutes, lightly mashing some of the beans against the pan. Add a splash of water if the pan looks dry.
- Add the tomato paste and fresh tomato
Add the tomato paste and diced fresh tomato. Stir well so the tomato paste coats the vegetables and darkens slightly in the pan.
- Serve & enjoy
Serve in warm tortillas with avocado, salsa, yogurt or sour cream, chopped cilantro, lime, pickled onions, shredded cabbage, or fermented jalapeños.
Flossie’s Tips
I’m not a fan of crunchy onions and peppers in my fajitas, so I like to get a little browning on them, then gently sauté them, maybe add a splash of water.
Let the peppers and onions soften first, then add the beans near the end. Mash a few beans if you want the filling to cling together more.
If you are meal-prepping or making ahead, keep tortillas and toppings separate until serving.
You can also use leftovers in bowls, quesadillas, omelets, or make this toasted tortilla sandwich with melty cheese. Yum!
Nutritional benefits
Of course the abundance of vegetables makes this dish such a wholesome nourishing option. But for me, the hero here are the black beans. They bring plant-based protein and fiber, which makes the filling more satisfying. Feed those friendly gut bacteria happy!
Servings
This recipe yields 4 portions, enough for a small family.
serving ideas & variations
My favorite way to serve these black bean fajitas is tucked into lightly griddled flour or corn tortillas. Add avocado, a squeeze of lime, cilantro, shredded lettuce, and something sharp like pickled red onions or fermented jalapeños.
I’ve also been known to serve them with:
- Rice or a grain bowl base for a more fork-and-bowl dinner.
- A crunchy shredded cabbage salad or red cabbage pink sauerkraut.
- Greek yogurt or sour cream for a cool, creamy topping.
- Avocado pineapple salsa, which I usually make for my al pastor pork tacos.
- Tomato, cucumber, and red onion salsa, borrowed from my smashed burger tacos.
- Grilled chicken and halloumi skewers when I want a flexitarian fajita night with extra protein.
And in the summer, rub a little of the fajita seasoning onto corn on the cob, then grill until lightly charred. Slice off those smoky golden corn slivers and scatter them over the black bean fajitas. You’re welcome😊 !
The cast iron skillet does most of the work here: the peppers and onions soften and turn sweet at the edges, while the black beans make everything feel more substantial. Bring warm tortillas, avocado, sour cream, something sharp, and something crunchy to the table, then let everyone build their own. If you make these black bean fajitas, let me know what toppings you added.
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Black bean fajitas
Equipment
- Large skillet or heavy frying pan
- chopping board and sharp knife
- 1 wooden spoon or spatula
Ingredients
- 1 white or yellow onion sliced
- 1 red onion sliced
- 2 bell peppers preferably different colors, sliced
- 1 can black beans drained
- 2 tbsp olive oil
- 1 tbsp tomato paste
- 1 fresh tomato seeds removed and roughly diced
- 1 tsp salt or to taste
- 1 tsp black pepper
For the fajita seasoning
- 2 tsp smoked paprika
- 1 ½ tsp ground cumin
- 1 tsp ground coriander
- 2 garlic cloves minced, or 1 tsp garlic powder
- 1 tsp dried oregano
- ½ tsp chili flakes or ¼ tsp cayenne pepper
To serve, optional
- Warm tortillas
- Avocado
- Lime wedges
- Cilantro or parsley
- Salsa
- Greek yogurt or sour cream
- Pickled onions or fermented jalapeños
- Shredded cabbage or lettuce
Instructions
- Slice the onions and bell peppers into strips. Drain and rinse the black beans. Dice the tomato after removing the seeds
- Heat the olive oil in a large skillet over medium-high heat. Add the onions, peppers, and a pinch of the salt. Cook for 5 minutes until they catch golden brown edges, then turn the heat down to medium. Cook for another 10 minutes until softened, stirring now and then, adding a splash of water if needed to avoid burning.1 white or yellow onion, 2 bell peppers, 2 tbsp olive oil, 1 red onion
- If the pan looks dry, add a tiny splash more oil. Add the garlic, smoked paprika, cumin, coriander, oregano, chili flakes or cayenne, remaining salt, and black pepper. Stir for 30 seconds until fragrant.1 tsp salt, 1 tsp black pepper, 2 tsp smoked paprika, 1 ½ tsp ground cumin, 1 tsp ground coriander, 2 garlic cloves, 1 tsp dried oregano, ½ tsp chili flakes
- Add the drained black beans. Stir everything together and cook for 5 to 7 minutes, lightly mashing some of the beans against the side of the pan if you want a creamier filling. Add a splash of water if the pan looks dry.1 can black beans
- Add the tomato paste and diced tomato. Stir well and cook for 2 to 3 minutes, until the tomato has softened.1 tbsp tomato paste, 1 fresh tomato
- Serve in warm tortillas with your chosen toppings.
Notes
Nutrition
recipe FAQ
Yes, the filling itself is vegan as long as your tortillas are vegan. Serve with avocado, salsa, lime, cilantro, pickled onions, or fermented jalapeños instead of yogurt or sour cream.
Pinto beans would be the closest swap. Kidney beans also work, but they have a firmer texture and are slightly larger.
The black bean fajita filling keeps well in the fridge for up to 3 days in a sealed container. Reheat it in a skillet over medium heat with a splash of water.
