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Both flavorful and filling. these black bean fajitas with guacamole with become a regular on the meal rotation.


  • 1 tablespoon olive oil or 1/4 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
  • 1/41/2 teaspoon chipotle or cayenne powder, optional
  • 1 can (15 oz.) black beans, drained and rinsed
  • 1/2 teaspoon mineral salt
  • 6 corn or flour tortillas
  • 1/4 head of cabbage, shredded (optional), to serve
  • lime wedges, to serve


  • 23 avocados
  • 1 small jalapeno, most seeds removed and diced
  • 1/4 red onion, diced
  • small handful cherry tomatoes, quartered or 1 small tomato, diced
  • 1/2 teaspoon mineral salt, or to taste
  • few sprigs cilantro leaves, diced
  • 1 lime, squeezed


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 and 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.

TIP: To prevent your guacamole from browning, pack it well, add about 1/4 – 1/2 inch water over top, and place it in the fridge. When ready to serve, drain the 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 and cook for about 6 – 7 minutes, stirring occasionally. Add the chili powder, cumin, 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 on the stovetop over the open flame.

Assemble: Serve by layering the fajita mix on top of each tortilla, then adding cabbage and a nice helping of guacamole. If you like, top each taco with a squeeze of lime.

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.