Black Bean Fajitas

Updated: Dec 28, 2020

Fast and fresh this meal is ready in a snap! Especially if you already have some guac or sour cream on hand. Pile this filling into a tortilla then wrap and roll!

 Close up of bread


1 Red or yellow onion

3 Red bell peppers large, or 4 small

2 Portabello mushrooms, sliced

1 can, 15oz Black beans drained and rinsed

1 Tbsp Chili powder

1 tsp paprika

1 tsp onion powder

1 tsp cumin

3/4 tsp sea salt

3/4 tsp garlic powder

2 Tbsp olive oil or avocado oil

4 large tortillas whole wheat or gluten free

optional Cilantro chopped fresh

optional Romaine lettuce shredded

optional fresh guac

optional sour cream


  1. Combine chili powder, cumin, paprika, onion powder, garlic, and salt. Set aside.

  2. Cut onions, peppers and mushrooms into strips. Set aside

  3. In a large skillet over medium heat, heat oil. Sauté onion and mushrooms until soft. Add peppers, black beans and spices. Continue to cook, stirring frequently until vegetables are soft.

  4. To serve, spoon about 2/3 of a cup of filling in the centre of a tortilla. Add desired toppings such as cilantro, lettuce, guac, or sour cream. Fold over the sides and roll up.


This recipe could also be served over a bowl of cooked brown rice or quinoa if you'd rather not have a tortilla.

Keto version: Serve over cauliflower rice


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