Black Bean Fajitas
Mexican night looks very different in my house when these black bean fajitas are on the table. I use smoky refried black beans with sweet corn and colorful bell peppers for a quick and delicious meal with an impressive nutritional profile. It takes me just 20 minutes to bring the warm tortillas, creamy beans, and lightly charred vegetables together for a wholesome meal.
Servings: 6 servings
Calories: 184kcal
Ingredients
- 6 Corn tortillas 1 per fajita
- 15 ounces refried black beans canned
- 4 teaspoons Taco seasoning
- 4 cups bell peppers frozen or freshly diced
- 1 cup corn frozen or fresh
- Salsa
Optional Toppings
- Greek yogurt or sour cream 1 Tbsp per fajita
- guacamole 1 Tbsp per fajita
- Mexican cheese blend 1 Tbsp per fajita
Instructions
- First, heat the refried beans over medium heat. Then, add in a couple teaspoons of taco seasoning to help give the beans some spice.
- While the beans are cooking, heat the bell peppers and corn in a large skillet over medium heat. Add a two teaspoons of taco seasoning to the bell pepper/corn mixture (or more if you like the veggies spicy). Let everything simmer together for 10 minutes until the taco seasoning + water from the cooked veggies make a rich sauce.
- Heat the corn tortillas in a microwave or on a skillet
- Assemble your fajitas! Spread a couple tablespoons of black beans on one corn tortilla, top with the bell pepper/corn mixture, salsa, and one tablespoon each of cheese, guacamole and sour cream/greek yogurt if you like.
Notes
- My #1 Secret Tip for this black bean fajita recipe is to cook the vegetables over medium-high heat without overcrowding the skillet. This helps the peppers develop browned edges instead of steaming, which keeps the filling flavorful and slightly crisp.
- Dry vegetables: If I am using frozen vegetables, I pat them dry before cooking to remove excess ice. Too much moisture can make the filling watery.
- Warm tortillas: I always heat the tortilla before serving and keep them under a damp kitchen towel. If tortillas become too cold or dry, they are more likely to crack and tear during assembly.
- Season gradually: I add taco seasoning in stages and taste as I cook. Some seasoning blends contain more salt than others, so I adjust if necessary.
- Adjust bean texture: If the refried beans become too thick while heating, I stir in 1-2 tablespoons of water until smooth again.
Nutrition
Serving: 1fajita | Calories: 184kcal | Carbohydrates: 36g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 463mg | Potassium: 601mg | Fiber: 10g | Sugar: 7g