Black bean fajitas
These easy black bean fajitas are made in one skillet with peppers, onions, black beans, tomato paste, fresh tomato and fajita spices. Serve the smoky bean filling in warm tortillas with avocado, salsa, yogurt, lime, or crunchy pickled toppings.
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
To mix up three different color peppers, use one color then half of each of the other two: I did one yellow pepper and half red and half green. Only because it's pretty😊 .
Keep an eye on the pan catching to avoid burning the veg. Have a glass of water ready to splash a little if needed and turn the heat down.
The filling itself is quite light, so I like serving it with warm tortillas, avocado, sour cream or Greek yogurt, and something crunchy or sharp to make it feel like a proper meal.
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Nutrition
Calories: 173kcalCarbohydrates: 22gProtein: 6gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 1437mgPotassium: 558mgFiber: 8gSugar: 6gVitamin A: 2760IUVitamin C: 88mgCalcium: 59mgIron: 3mg
Tried this recipe?Tag me @candyflossiecooks on Instagram! I'd love to see how your dish turns out ! ✨