Black Bean Fajitas
These corn and refried black bean fajitas are the best vegetable fajitas you'll eat! Simple to make in only 15 minutes, this healthy meal and delicious recipe is something the whole family can enjoy!
Servings: 6 servings
- 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
- Greek yogurt or sour cream 1 Tbsp per fajita
- guacamole 1 Tbsp per fajita
- Mexican cheese blend 1 Tbsp per fajita
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.
- You can use fresh or frozen veggies for these fajitas! Adjust the cooking time as needed depending on whether you use fresh or frozen - you want the veggies to be cooked through but still slightly crisp.
- The fajita filling is even better the next day! Enjoy this recipe as delicious leftovers.
- If your canned beans are too thick, use a few tablespoons of water to thin out the refried beans while cooking.
- Vegan: Use dairy-free cheese and sour cream or omit both.
- Gluten-Free: Keep it gluten-free by using corn tortillas.
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