Black Bean Veggie Fajitas–Hearty black beans, taco seasoned mushrooms, onions and peppers on top of perfectly charred corn tortillas topped with fresh cilantro and homemade guacamole. Vegan, Vegetarian, gluten-free. Easy make-ahead meal, perfect meal prep recipe! Ready in under 30 minutes!
Happy Tuesday Ya’ll! You know what that means? Its time for tacos or maybe fajitas like these Black Bean Veggie Fajitas. Yes, please! These veggie fajitas are Vegan, Vegetarian, Gluten-Free and simply one of the BEST weeknight dinners like EVER! Why you ask? They can be made pretty quickly, the whole family will love them and you get to have fajita night in the middle of the week! So break out the homemade guacamole, salsa, and margaritas and turn on some dancing music. Its time for a fun mi-week family style meal everyone will LOVE!
What makes these Fajitas so DELICIOUS?
Hearty black beans, taco seasoned marinated mushrooms, peppers and onions, perfectly charred corn tortillas with a sprinkle of fresh cilantro, a squeeze of lime juice and a dollop of guacamole. These Black bean veggie fajitas are nothing short of A-MAZING and you can make them ahead.
I love all of the beautiful colors in this fajita recipe! I had so much fun making it while listening to music and singing totally off-tune but enjoying every minute. Because when your home alone, in the kitchen, cooking, you just have to belt out your best Celine Dion voice and live in the moment. That is just how these Black Bean Veggie Fajitas make me feel, like I am living my best life.
Things I AM LOVING about these Black Bean Veggie Fajitas
- Only a few ingredients that I almost always have
- Easy, easy, easy to make
- DELICIOUS, Nutritious and a fun family-style recipe
- Vegan, Vegetarian, Gluten-Free so they work for may types of diets
- Goes great with a glass of wine – very important, ha ha
- Perfect for meal prep and can be made ahead
- You could easily convert this into a black bean fajita bowl
How to make these incredible Black Bean Veggie Fajitas
Start with a few simple ingredients:
- Black beans
- Portobello mushrooms
- Bell peppers
- Red onion
- Taco / Fajita seasoning – this recipe from Gimme Delicious is OUTSTANDING!
- Corn Tortillas
- You could even add a delicious vegan cheese to these.
Marinate the mushrooms with half of the taco or fajita seasoning, some olive oil, balsamic vinegar, salt and pepper. A very important step that helps bring out the meaty flavor of the mushrooms. So good!
Then its on to the peppers and onions, marinate them as well with the same combo as the mushrooms but add in some garlic powder. So good!
In fact these are almost as good as Chili’s Vegetarian Fajitas which are literally my favorite menu item besides their chips and salsa of course.
Finally the black beans need a little love to so I added some lime juice, red wine vinegar, cumin, garlic, salt and pepper and tossed that all together and they were full of great flavor. These black beans are also great with any black bean and corn salad or just as a black bean side dish for adding extra plant based protein to any meal.
After all of the beans and veggies are marinated, its time to cook up the mushrooms, onions and peppers and get this party started! I used a wok to cook the veggies since I find it to be the easiest way to sauté a lot of veggies at once on the stovetop. I cooked the mushrooms first and then I removed them from the pan and added in the onions and peppers so they could soak up all of that mushroom flavor. YUM! Then I just charred the corn tortillas on the gas burner of my stove while the veggies were cooking (lifetime multi-tasker), made my guacamole and I was ready to debut my Veggie fajitas like it was my job. Oh wait, it is my job lol! Lucky me!
- 3 tablespoons olive oil
- 3 large portobello mushroom caps, cleaned and sliced
- 3 large bell peppers (I used a combo of green, red and orange for color)
- 1/2 a large red onion thinly sliced
- 1 15 oz can of black beans, drained and rinsed
- packet of store bought taco seasoning
- 1 tablespoon balsamic vinegar
- 2 tablespoons garlic powder
- 1 teaspoon cumin
- 1 tablespoon red wine vinegar
- the juice of 1 lime
- 1 batch of homemade guacamole
- 10 corn tortillas
- chopped fresh cilantro for garnish
Marinate the mushrooms
- Pour 1 tablespoon olive oil, balsamic vinegar and half of the taco seasoning into a medium size mixing bowl and whisk. Toss in the mushrooms and toss it all together with your hands or some tongs. Make sure that all of the mushrooms are coated with the marinade. Set aside.
Marinate the onions and peppers
- Pour 1 tablespoon olive oil, the rest of the taco seasoning, 1 tablespoon garlic powder, salt and pepper into a medium size mixing bowl and whisk. Add in the onions and peppers and toss to coat everything in the marinade. Set aside.
Season the black beans
- Pour the black beans into a medium size bowl, sprinkle with the lime juice, red wine vinegar, 1 teaspoon of garlic powder, 1 teaspoon of cumin, salt and pepper and toss to coat. Set aside.
Cook the veggies
- Heat up a wok or large pan to medium high heat on the stovetop with 1 tablespoon of olive oil.
- Add the marinated mushrooms to the pan and toss. Saute until nice and brown, about 5-6 minutes. Remove and set aside.
- Add the onions and peppers to the same pan and toss to coat them in the drippings from the mushrooms. Sauté until nice and brown, about 5 minutes.
- Remove and set aside.
Char the tortillas
- If you have a gas stove turn the burned to medium heat and place the corn tortillas right on the burner for about 30-60 seconds on each side. Place under a clean kitchen towel to keep warm. Continue until you have charred all of the tortillas.
- If you don't have a gas stove then heat up a pan on the stovetop to medium high heat and char each tortilla for 30-60 seconds per side until nice and brown on both sides.
Make the guacamole
Build the fajitas
- Place a corn tortilla on a flat surface and pile on the black beans, mushrooms, onion and peppers. Top with some guacamole and freshly chopped cilantro. ENJOY!
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 191 Total Fat: 6g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 0mg Sodium: 231mg Carbohydrates: 30g Fiber: 7g Sugar: 4g Protein: 7g