Mains | Vegan Recipes

Garden Fresh Fajitas With Black Beans and Guacamole

Fajitas With Black Beans and Guacamole

(adapted from this recipe from Simple Veganista)


2 cans (15 oz.) black beans, drained and rinsed (about 3 cups)
1 red bell pepper, cored and sliced
1 yellow bell pepper, cored and sliced
1 green bell pepper, cored and sliced
1 small white onion, sliced
1 tablespoon grapeseed or olive oil or 3 tablespoon water (for water saute)
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon garlic powder
1/4 – 1/2 teaspoon chipotle or cayenne powder, optional
1/2 teaspoon mineral salt
corn or flour tortillas
1/4 head of cabbage, shredded (optional), to serve
lime wedges, to serve


2 – 3 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

Scoop avocado flesh into a large bowl. Cut it into chunks with a fork. Using the fork, mash up about half of the avocado. Add diced jalapeno, onion, tomatoes, mineral salt and lime juice. Mix to incorporate. Add in chopped cilantro and mix again gently.

You can stir fry your fajita filling in oil or water, of course water is healthier. Heat in a skillet over medium/high heat. Add bell peppers, onions, and spices, cook for about 3 minutes, stirring occasionally. Add black beans and cook until heated through, about 3 more minutes. Adjust seasoning to taste adding anything extra you like.

Warm your tortillas. You can do this over an open stove flame, in a pan, in the oven or even the microwave. Do whatever you like best.

Compile ingredients, pile on the guac and enjoy! Photo: Simple Veganista

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