Loaded with black beans, veggies and homemade guacamole, these easy Black Bean Fajitas are the perfect way to get a delicious and healthy meal on the table in minutes!
Happy Friday to you all!
For most of you, your work week is ending and you’re ready for some days off. Today I hope to inspire something wonderful for you to eat on your time off.
I’ve always loved fajitas and if you’re like me you love them too. Finally, these awesome Black Bean Fajita Tacos have arrived to the recipe collection and I’m so happy to share them with you!
These are ‘Eat like you mean it’ tacos and everything I wanted them to be, and more!
I loaded mine up and ate them just as you see here with no problem at all. Just be sure to have a couple extra napkins handy. And just like your mom might have reminded you on occasion – ‘Eat over your plate’.
These Black Bean Fajitas are loaded with simple, colorful ingredients that come together in the best way!
If you’re lucky enough, you may even find a prepared fajita mix where you just add your spice and protein. That’s exactly what I have here, 2 packages, but the ingredients will reflect buying and slices your own bell peppers and onion.
The tortillas I used are homemade corn tortillas from Trader Joe’s. They are thick and can withstand a large helping.
However you like, gather your ingredients and get ready to enjoy some of the best darn black bean fajitas you’ve ever had!
How To Make Guacamole
This is a very simple, classic chunky guacamole!
Start with your guacamole. Cut avocados in half lengthwise, remove seed and using a spoon scoop out the flesh, place in medium size bowl. Using a fork cut the halves into large chunks and mash about ⅓ – ½. Add diced jalapeno, onion, tomatoes, mineral salt and lime juice. Mix to incorporate. Add in chopped cilantro and mix again gently.
Tip: To keep your guacamole from browning, pack your guacamole well, add about ¼ – ½ inch water over top and place in the fridge. When ready to serve, drain water, mix and serve. This will keep air away preventing oxidation.
How To Make Black Bean Fajitas
The black bean fajitas are super easy to make and will ready in about 10 minutes!
- Saute the onion and bell peppers.
- Add the spices, cook until fragrant.
- Add the beans, cook until warmed through.
- Taste for seasoning.
Warm the tortillas. I like to heat mine carefully over the open flame of the stove top.
Serve layering the fajita mix on top of each tortilla, then add cabbage and a nice helping of guacamole. Add a squeeze of lime to each taco if you like.
Enjoy these easy, flavorful black bean fajitas with guacamole!
More Taco and Fajita Recipes
- Roasted Poblano Taco Sliders
- Easy Portobello Fajitas
- Kimchi Tofu Scramble Tacos
- Quick + Easy Chickpea Tacos
- Grilled Baja Tofu Tacos
BLACK BEAN FAJITAS + GUACAMOLE
Both flavorful and filling. these black bean fajitas with guacamole with become a regular on the meal rotation.
- Prep Time: 15 min
- Cook Time: 10 min
- Total Time: 25 minutes
- Yield: Serves 3 1x
- Category: Entree
- Cuisine: Mexican
- Diet: Vegan
- 1 tablespoon olive oil or ¼ cup water (for water saute)
- 1 small white onion, sliced
- 1 red bell pepper, cored and sliced
- 1 yellow bell pepper, cored and sliced
- 1 green bell pepper, cored and sliced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- ¼ – ½ teaspoon chipotle or cayenne powder, optional
- 1 can (15 oz.) black beans, drained and rinsed
- ½ teaspoon mineral salt
- 6 corn or flour tortillas
- ¼ head of cabbage, shredded (optional), to serve
- lime wedges, to serve
- 2 – 3 avocados
- 1 small jalapeno, most seeds removed and diced
- ¼ red onion, diced
- small handful cherry tomatoes, quartered or 1 small tomato, diced
- ½ teaspoon mineral salt, or to taste
- few sprigs cilantro leaves, diced
- 1 lime, squeezed
Guacamole: Cut avocados in half lengthwise, remove seed and using a spoon scoop out the flesh, place in medium size bowl. Using a fork cut the halves into large chunks and mash about ⅓ – ½. Add diced jalapeno, onion, tomatoes, mineral salt and lime juice. Mix to incorporate. Add in chopped cilantro and mix again gently. TIP: To keep your guacamole from browning, pack your guacamole well, add about ¼ – ½ inch water over top and place in the fridge. When ready to serve, drain water, mix and serve. This will keep air away preventing oxidation.
Fajitas: In a large skillet or wok, heat oil/water over medium high heat, add the onions and bell peppers, cook for about 6 – 7 minutes, stirring occasionally. Add the chili powder, cumin and garlic powder, and optional chipotle/cayenne, and cook 1 minute more. Add black beans and cook until heated through, about 3 more minutes. Adjust seasoning to taste adding anything extra you like.
Tortillas: Warm the tortillas. I like to heat mine carefully over the open flame of the stove top.
Assemble: Serve layering the fajita mix on top of each tortilla, then add cabbage and a nice helping of guacamole. Top with a squeeze of lime to each taco if you like.
Serves 3 generously.
Store: Leftovers can be kept in the refrigerator for up to 4 – 5 days, in a covered container.
These can easily double as burritos by simply using large flour tortillas. Layer just as you would the taco leaving about 2 inches at one end, fold up the end over the mixture, take one side of the burrito, fold over and roll. This style will leave you with one open end at the top. It’s the way I usually make my burritos. For a completely closed burrito, take a look at this tutorial from the Kitchn: How To Wrap A Burrito (So It Doesn’t Fall Apart When You Eat It!)
I read about the water trick for the guacamole from an article at Huff Post Taste: How To Make The Best Guacamole: Tips and Mistakes To Avoid
Edited: Recipe has been edited to include just 1 can of black beans, but feel free to add 2 cans as per the original recipe.