Black Bean Fajitas & Guacamole
Piled high with black beans, sweet peppers, and homemade guacamole, these easy Black Bean Fajitas are a perfect way to make a delicious, healthy meal in minutes!
Happy Sunday to you all!
For most of you, your weekend is ending, and you’re ready for busy days ahead. Today, I hope to inspire you with something wonderful that’s fast and easy!
Black Bean Fajitas For the Win!
Fajitas have always been a favorite, and if you’re like me, you love them too! These easy vegan Black Bean Fajitas are colorful and packed with flavor. And best of all, they are perfect for busy weeknights when you want something quick and filling.
I’ve made these countless times, and they never disappoint. The combination of colorful bell peppers, caramelized onions, and seasoned black beans creates all the classic fajita flavor in a completely plant-based way.
They’re ready in about 30 minutes and work beautifully as tacos, bowls, or even stuffed into lettuce wraps.
I enjoyed mine just as you see here with no problem at all. Just be sure to have a couple of extra napkins handy. And just like your mom might have reminded you on occasion — ‘Eat over your plate.’ ;)
Ingredients You’ll Need
Gather your ingredients and get ready to enjoy some of the best darn black bean fajitas you’ve ever had!
For the Fajitas:
- Black Beans — I almost always use canned for convenience, but home-cooked beans work beautifully too. They’re what make this dish hearty and satisfying.
- Bell Peppers — A mix of colors is my favorite: red, yellow, and green make the pan look so colorful. Use whatever you have on hand. Use a prepared fajita mix for ease (1 or 2 packages).
- Onion — It caramelizes nicely and adds a mild bite. Red or yellow variety works well.
- Lime — A squeeze of fresh lime juice at the end brightens everything up. I never skip this step.
For the Seasoning:
- Chili Powder, Cumin, and Garlic Powder — This simple blend gives the fajitas a wonderful classic flavor. I adjust the chili powder depending on how mild or bold I want them.
- Salt and Black Pepper — Taste and adjust as you go.
For Serving: Warm tortillas, fresh cilantro, avocado or guacamole, salsa, and lime wedges are my go-to toppings. Sometimes I’ll add vegan sour cream or pickled onions if I have them around.
How to Make Black Bean Fajitas
The black bean fajitas are super easy to make and will be ready in about 10 minutes!
- Sauté the onion and bell peppers.
- Add the spices and cook until fragrant.
- Add the beans and juice of 1 lime and cook until warmed through.
- Taste for seasoning.
Warm the tortillas. I like to heat mine carefully over the stovetop’s open flame.
Tips for the Best Bean Fajitas
- Get a good sear — Don’t overcrowd the pan. Cooking the peppers and onions in a single layer (or in batches if needed) helps them caramelize instead of steaming. This is the secret to great fajita flavor.
- Use high heat — Medium-high heat gives the vegetables nice color and a slight char without burning them.
- Season well — Taste the mixture after adding the beans. Add a little extra salt or a squeeze of lime, which can make a big difference!
- Warm the tortillas — Warm tortillas taste so much better. You can heat them in a dry skillet, wrap them in a damp towel and microwave, or warm them in the oven.
- Make it spicier — Add a diced jalapeño with the peppers, or finish with a pinch of cayenne or chipotle powder.
- Meal prep friendly — The filling keeps well in the fridge for 3–4 days. Reheat gently and assemble fresh tortillas when ready to eat.
Commonly Asked Questions
Can I make bean fajitas oil-free? Yes! Simply sauté the onions and peppers in a splash of vegetable broth or water instead of oil. Add more liquid as needed to prevent sticking. The spices still create great flavor.
What kind of tortillas work best? Both flour and corn tortillas work well. Flour tortillas are softer and more flexible, while corn tortillas give a more traditional Mexican flavor. Warm them before serving for the best texture.
Can I use dried black beans instead of canned? Absolutely! Just cook them first until tender. You’ll need about 3 cups of cooked black beans to replace two 15-oz cans.
How spicy are these fajitas? As written, they have mild to medium heat from the chili powder. For more spice, add a diced jalapeño with the peppers or a pinch of cayenne or chipotle powder.
Can I make the filling ahead of time? Yes! The black bean and pepper mixture keeps well in the fridge for 3–4 days. Reheat gently on the stove or in the microwave, then assemble with fresh tortillas and toppings.
What should I serve with black bean fajitas? They’re great on their own, but also pair well with cilantro-lime rice, a simple green or Caesar salad, guacamole, or a side of refried beans.
Serving Suggestions
These bean fajitas are incredibly versatile. Here are some of my favorite ways to enjoy them:
- Classic tacos — Warm flour or corn tortillas filled with the black bean mixture, topped with avocado, fresh cilantro, salsa, and a squeeze of lime.
- Fajita bowls — Serve the filling over my cilantro-lime rice or quinoa Spanish rice with all the same toppings for a hearty, satisfying bowl.
- Lettuce wraps — Spoon the mixture into crisp lettuce leaves for a lighter, low-carb option.
- Loaded nachos — Pile the filling over tortilla chips with vegan cheese, guacamole, and salsa for a fun appetizer or casual dinner.
- Burrito-style — Wrap everything in a large tortilla with rice and beans for an easy handheld meal.
More Easy Mexican Recipes!
- Roasted Poblano Taco Sliders
- Easy Portobello Fajitas
- Enchiladas Verde
- Vegan Pozole (Posole Verde)
- Grilled Baja Tofu Tacos
- See all our vegan Mexican recipes on TSV!
If you try this bean fajita recipe, please let me know! Leave a comment and rate it below. I love hearing what you think and any changes you make.
Print Recipe
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BLACK BEAN FAJITAS + GUACAMOLE
- Total Time: 25 minutes
- Yield: Serves 4
- Diet: Dairy-Free, Gluten-Free, Oil-Free, Vegan
Description
Easy vegan black bean fajitas made with sautéed peppers, onions, and warm spices. A quick, flavorful 30-minute dinner the whole family will love. Naturally gluten-free option and oil-free adaptable.
Ingredients
- 2 tablespoons olive oil or 1/4 cup water (for oil-free)
- 1 medium 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
- 1/4 – 1/2 teaspoon chipotle or cayenne powder, optional
- 2 cans (15 oz.) black beans, drained and rinsed
- 1/2 teaspoon mineral salt, or to taste
- 1 lime, juice of
- 8 corn or flour tortillas, to serve
- 1/4 head of cabbage, shredded (optional), to serve
- lime wedges, to serve
Guacamole
- 3 avocados
- 1 small jalapeno, most seeds removed and diced
- 1/4 red onion, diced
- 4–5 cherry tomatoes, quartered or 1 small tomato, diced (optional)
- 1/2 teaspoon mineral salt, or to taste
- a few sprigs of cilantro leaves, diced
- 1 lime, squeezed
Instructions
Guacamole: Cut avocados in half lengthwise, remove the seeds, and scoop out the flesh using a spoon. Place in a medium-sized bowl. Using a fork, cut the halves into large chunks, then mash about 1/3–1/2. Add diced jalapeno, onion, tomatoes, mineral salt, and lime juice. Mix to incorporate. Add chopped cilantro and mix again gently.
Fajitas: In a large skillet or wok, heat oil/water over medium-high heat. Add the onions and bell peppers and cook for about 7–8 minutes, stirring occasionally. Add the chili powder, cumin, garlic powder, and optional chipotle/cayenne, and cook for 1 more minute. Add black beans and lime juice; cook until heated through, about 3 minutes. Adjust seasoning to taste, adding anything extra you like.
Tortillas: Warm the tortillas. I like to heat mine carefully on the stovetop over the open flame.
Assemble: Serve by layering the fajita mix on each tortilla, then adding a generous helping of guacamole and a squeeze of lime.
Serves 4
Notes
Store: Leftovers can be kept in the refrigerator for up to 4-5 days in a covered container. Freeze for 2 to 3 months.
These can easily double as burritos by simply using large flour tortillas. Or top it over rice or quinoa for a delicious fajita bowl.
To prevent your guacamole from browning, pack it well, add about 1/4 – 1/2 inch of water over the top, and place it in the fridge. When ready to serve, drain the water, mix, and serve. This will keep air away, preventing oxidation.
- Prep Time: 15 min
- Cook Time: 10 min
- Category: Entree
- Cuisine: Mexican
How to Store
These bean fajitas hold up amazingly well, which is one of the reasons I make them often.
I usually store the filling in an airtight container in the fridge for up to 4 days. When I’m ready to eat, I just reheat it gently on the stove with a splash of water or broth so it stays moist. Fresh tortillas and toppings make all the difference, so I always assemble them right before serving.
If I’m meal prepping, I’ll make a big batch of the filling on Sunday and enjoy it a few different ways throughout the week: in tortillas one night, over rice another, and sometimes stuffed into a pita or lettuce wrap. It never gets old.
The filling also freezes nicely for up to 2 months. I thaw it in the fridge overnight and reheat it the same way. Just add your fresh toppings after reheating for the best texture and flavor.
Updated: This recipe was originally published in May 2014 and updated in July 2026 with new photos and helpful tips.
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WOW!! Made these last night and they are absolutely amazing!! We have a family of 8 and everyone was impressed. I followed the recipe exactly, I was worried about the guacamole not having any extra seasoning, but combined with the fajita mix it was sooo perfect. This is a new favorite for us. Thank you!!
Excellent dish!
Great recipe! Just a tip, a little bit of cumin goes a long way in guac! It really changes the flavour and adds a depth.
I made these last night and they were so good! Even tried my hands at home made tortillas which worked out great. I found your blog last week and have already tried four recipes. They all turned out terrific. Keep up the amazing work. Cheers :)
DELICIOSOOOOOOOOOOOOOOOO
I just found your blog and love it! You have great recipes, I am going to try this one out today :)
This looks amazing!!!! Mmmmmmm, guac!
I want to come over to your house for dinner (let me just get on my private jet…) these look so good!
Anytime Clemence! :)
Holy crap, that guac looks amazing! :) Thanks for the tip about preventing it from browning!
Thank you, it sure tasted amazing! Your welcome for the tip, it worked great too. :)