Fajita Tacos is a delicious Mexican vegetarian taco recipe loved by all. Tacos with seared black beans and vegetables are a fast and tasty choice for family weeknight dinners.
Colorful bell peppers and meaty black beans are flash cooked to perfection with the savory taco seasoning. This vegetarian fajita stuffing tucked into corn tortillas with avocado cilantro lime sauce. This is our family favorite 20 minute, Healthy Mexican recipe.
Easy Mexican Dinner
I love cooking Vegetarian Mexican food at home. These Fajita Tacos pair so well with Cilantro Lime Rice, Vegan Enchilada Rice or Instant Pot Mexican Rice.
I am using Cuban style black beans in this recipe but Instant Pot refried beans also work very well. You can use a variety of scrumptious toppings like mango peach salsa, sour cream and cheese to make these taste-tested and kids approved easy dinner recipe.
Delicious Taco Recipe
My crowd-pleasing vegetable fajitas can be prepared ahead as a meal prep. You can do these Air Fryer Roasted Vegetables or make them on the stove top. This recipe is naturally gluten-free, vegan and easy to customize to your liking.
Good tortillas are the foundation for great fajita tacos, and you can use corn tortillas or flour tortillas. Simply warm them up and fold into tacos- the best tacos we’ve ever tested.
Healthy Vegetarian Tacos
This healthy Mexican taco recipe is full of plant protein, complete carbohydrates and full of fiber. Your entire family will love this recipe since it has simple ingredients, easy to make instructions, freezer friendly options and full of nutrition.
If you’ve been on the search for the ultimate quick and easy dinner recipe, these Black Beans Fajita Tacos with a south-of-the-border twist are that and more!
Why you will love these tacos
- can be prepared ahead of time as a meal prep.
- vegan and
- easy to customize to your liking
- perfect for Taco Tuesday
- super kid-friendly
All you need is peppers, onions and a few seasonings for taco stuffing.
- Peppers – A combination of green, red and yellow bell peppers for a variety of colors and flavors.
- Onion – Red onion works best. Shallots or sweet onions are best substitute.
- Garlic – Minced garlic adds flavor to the veggies.
- Olive oil – For sautéing all of the veggies.
- Seasonings – Cumin and smoked paprika or red chili powder provide the quintessential fajita flavor with salt and pepper to taste.
- Tortillas – Use either corn or flour tortillas. I use store brought but you can use homemade if easily available.
- Avocado Cilantro Lime Dressing : This is my favorite taco topping. You need Avocado, cilantro, jalapeño pepper, garlic and lime juice along with salt and cumin powder to make this creamy delicious sauce.
Exact measurements are listed in the recipe card.
Substitutions and Variations
Vegetables : You can use other vegetables that you like. Mushrooms, especially portabella mushrooms, are a great choice. Zucchini, sweet potatoes or jackfruit are all good options.
Beans : I am using black beans for added plant protein. You can use refried beans, pinto beans as well. For meat options, chicken, shrimps or beef work very well.
Seasoning: For classic fajita flavors, I am using cumin powder and smoked paprika. You can use store brought taco seasoning mix or fajita seasoning.
Tortillas : I am using store brought corn tortillas. You can make these tacos hard shell or soft shell. My kiddos love Trader Joe’s Yellow Corn Taco Shells. If you want to make homemade soft tortillas, try this amazing blue corn tortilla recipe.
When it comes to taco recipes, various toppings add depth of textures and flavors. These delicious tacos are scrumptious by themselves. You can however, add your personal touch to this recipe. Load up on different toppings. Here are few suggestions
- Pico de Gallo
- Sour Cream
- chopped cilantro, avocado, diced tomatoes
How to Make
Prepare the Stuffing : Cut the peppers and onions. Drain the liquid from beans. Add oil to the large skillet and heat it up on medium to high heat. Add peppers and onion. Sprinkle some salt and let it sizzle for 3-5 minutes.
Add the black beans, garlic and seasoning. Continue to sauté for 3-5 more minutes. Vegetables will get tender and start to caramelize. Turn off the heat.
Warm up Tortillas : Warm up the tortillas on the skillet or on the grill.
Prepare Avocado Cilantro Lime Dressing : In a blender, add avocado, de-seeded jalapeño pepper, cilantro and lime juice. Add couple tablespoons of water. Blend till smooth puree.
Prepare Tacos : Arrange the tortillas on the serving platter. Spoon the stuffing mixture over tortillas. Drizzle avocado cilantro dressing over it. Add topping and garnishes. Fold each of the tortilla by lifting both ends together to make tacos. Enjoy !
Storage and Reheating
The fajita vegetable stuffing can be prepared in bulk and useful of weekly meal prep. Store it in air tight glass container. It will store well in the refrigerator for up to 4 days. You can freeze it for few months if needed. To reheat, simply warm it up in the heated skillet greased with oil.
I do not recommend storing assembled tacos. Prepare the stuffing ahead of time and assemble the tacos just before eating.
Tips for the Best Vegetarian Tacos
- Cut the peppers roughly the same size so they cook at the same rate. I prefer to make thin stripes.
- Drain and remove all the liquid from canned black beans. Otherwise the mixture will get mushy.
- Use the leftover taco filling to make burritos, enchiladas, and more.
Fajita tacos are tacos made with seasoned fajita vegetables wrapped in the tortillas. I love this brilliantly simple idea of wrapping tortillas around the stuff you’d normally find on a fajita dinner plate. Fajita Tacos put a little twist on traditional tacos with fillings and toppings influenced by Tex-Mex cuisine.
This recipe is vegan and dairy free. I am using beans and vegetables for stuffing and avocado crema for dressing. You can also use vegan cheese.
If you use certified gluten free corn tortillas to make this recipe, this recipe is gluten free.
You can warm tortillas for 30 seconds in the microwave, or on a dry skillet over medium-low heat. They can be also grilled on direct flame.
Of course! fajita veggies are super versatile. So use any vegetables you’d like. Mushrooms, carrots and zucchini would also be delicious here.
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- 1 Tablespoon Olive oil
- 1 red bell pepper
- 1 green bell pepper
- 1 orange bell pepper
- 1 medium onion
- 2-3 cloves garlic minced
- 1 16 oz. can black beans rinsed and drained
- 4 tortillas I used corn tortillas
- 1 teaspoon coriander cumin powder
- ½ teaspoon smoked paprika
- salt and pepper per taste
Avocado Cilantro Lime Dressing
- 1 medium ripe Avocado
- ½ cup cilantro
- 1 Tablespoon Lime juice
- 1 medium jalapeño pepper de-seeded
- ¼ teaspoon cumin powder, salt and pepper
- 1 clove garlic minced
Prepare Fajita Veggies and Beans
- Wash and dry all the vegetables. Cut them into thin strips. Rinse and drain the black beans.
- In a large skillet, heat up the oil on medium high heat. Add peppers and onions. Sprinkle some salt over it. Sauté on high heat for 2-3 minutes. Add the black beans, garlic and seasoning. Continue to sauté for 3-5 more minutes till vegetables are tender and start to caramelize. Turn off the heat.
Prepare Avocado Cilantro Lime Dressing
- In a blender, add avocado, de-seeded jalapeño pepper, garlic, cilantro and lime juice. Add couple tablespoons of water. Blend till smooth puree.
Warm up Tortillas
- Warm up the tortillas on the skillets or on the grill.
- Arrange the tortillas on the serving platter. Spoon over stuffing mixture over tortillas. Drizzle avocado cilantro dressing over it. Add topping and garnishes of your choice. Fold each tortilla by lifting both ends together to make tacos. Enjoy !
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