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Two vegan fajitas served on a white plate.

Quick Vegan Fajitas with Black Beans

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5 from 6 reviews

  • Author: Elaine Gordon
  • Total Time: 30 minutes
  • Yield: 8 1x
  • Diet: Vegan


These easy and delicious vegan fajitas will come out sizzling just like you'd expect from a gourmet Mexican restaurant!


Units Scale

Fajita Fillings:

  • 2 tablespoons extra virgin olive oil
  • 3 bell peppers (red, yellow and green), stems and seeds removed, thinly sliced
  • 1 portobello mushroom, sliced
  • 1 small red onion, ends removed, peeled, sliced
  • 1 15-ounces can of low-sodium black beans, rinsed and drained

Fajita Seasoning:

  • 2.5 teaspoons ground chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon fine salt
  • 1 teaspoon maple sugar (or coconut sugar)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon paprika
  • 1/8 teaspoon cayenne pepper
  • 8 tortillas (I prefer almond flour tortillas to make it gluten-free)

Toppings (any or all):


  1. Slice the vegetables. Wash the vegetables with water and place them all on a cutting board. Slice each of them into relatively equal sizes and set them aside.
  2. Sauté and season the vegetables. Heat extra virgin olive oil in a cast iron skillet over medium-high heat. Once the oil is shimmering, add the bell peppers, onions, mushrooms and fajita seasoning ingredients. Cook for 20 minutes, tossing frequently.
  3. Add black beans to the skillet. Cook for an additional 5 minutes.
  4. Char the tortillas (optional). Char each tortilla over an open flame of a gas stovetop set to medium heat. Heat for a few seconds per side until they are slightly blackened and warm.
  5. Assemble the fajitas. Add the fillings and toppings to the tortillas. Garnish with cilantro if desired and squeeze some fresh lime juice overtop for the finishing touch.
  • Prep Time: 5
  • Cook Time: 25
  • Category: Entree
  • Method: Stovetop
  • Cuisine: Mexican