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Smoky, savory black beans and colorful bell peppers sizzle in a zesty homemade spice blend. This hearty vegetarian take on a classic Mexican favorite is perfect for a quick weeknight dinner, ready in under 30 minutes.
For 4 servings
Prepare Spice Mix & Veggies
Sauté Aromatics & Peppers
Add Garlic & Spices
Incorporate Beans & Finish Filling
Smoky, savory black beans and colorful bell peppers sizzle in a zesty homemade spice blend. This hearty vegetarian take on a classic Mexican favorite is perfect for a quick weeknight dinner, ready in under 30 minutes.
This mexican recipe takes 25 minutes to prepare and yields 4 servings. At 533.03 calories per serving with 18.64g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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Warm Tortillas & Serve
Incorporate sliced mushrooms, zucchini, or corn along with the bell peppers for extra nutrients and texture.
Pinto beans or a mix of pinto and black beans work wonderfully as a substitute.
For a protein boost, add crumbled firm tofu or tempeh to the skillet after the onions and peppers have softened.
Serve the fajita filling over a bed of cilantro-lime rice or quinoa for a delicious and satisfying fajita bowl.
Black beans are an excellent source of plant-based protein and dietary fiber, which aids in digestion, helps maintain stable blood sugar levels, and promotes a feeling of fullness.
Colorful bell peppers are loaded with Vitamin C, Vitamin A, and various antioxidants that help combat oxidative stress and support a strong immune system.
The high fiber, potassium, and folate content in black beans, combined with the absence of cholesterol, contributes to cardiovascular health by helping to lower blood pressure and reduce the risk of heart disease.
One serving of two fajitas, without extra toppings, contains approximately 350-400 calories. The final count will vary based on the size of your tortillas and any toppings you add.
Yes, they are a very healthy meal. They are packed with plant-based protein and fiber from the black beans, and rich in vitamins and antioxidants from the bell peppers and onions. Using whole wheat tortillas can further increase the fiber content.
Absolutely. To make this recipe gluten-free, simply substitute the flour tortillas with corn tortillas or any certified gluten-free wrap.
Store the leftover filling in an airtight container in the refrigerator for up to 4 days. Reheat it in a skillet over medium heat or in the microwave until warmed through. Store tortillas separately.
Yes, you can use frozen sliced bell peppers. You may not need to add any oil to the pan as they will release some water. Sauté them until the water has evaporated and they begin to brown slightly.
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