Vegetarian Fajitas are one of my go-to orders when I’m at a Mexican restaurant.
I love that I can assemble them myself and control the amount of toppings, sauces, veggies, etc. and make it super personalized.
They’re also one of the healthier Mexican restaurant options if you use sour cream, cheese, and guacamole minimally (think no more than 1-2 Tbsp max).
The husband doesn’t usually order fajitas when we go out, because enchiladas are his weakness.
I wanted to recreate my Mexican favorite at home so that the husband would enjoy it as much as I do! I was also limited to my freezer and pantry for ingredients, because it was late, I was hungry, and I didn’t want to spend a lot of time in the kitchen.
Luckily, this recipe took me only 15 minutes to make from start to finish, but tasted like those veggies had been slow cooking and simmering all day.
Oh and did I mention, this recipe has only 6 ingredients? It has 9 if you count cheese, guacamole and sour cream as optional toppings
The Ingredients
- Corn tortillas
- 1 15oz can refried beans
- Taco seasoning
- Frozen bell peppers
- Frozen corn
- Salsa
- Optional: 0% Greek Yogurt or sour cream (1 Tbsp per fajita)
- Optional: Guacamole (1 Tbsp per fajita)
- Optional: Mexican cheese blend (1 Tbsp per fajita)
The Directions
Step 1: Heat the refried beans over medium heat, and add in a couple tsp of taco seasoning to help give the beans some spice.
Step 2: While the beans are cooking, heat the bell peppers and corn in a large skillet over medium heat.
Step 3: Add a couple tsp of taco seasoning to the bell pepper/corn mixture (or more if you like the veggies spicy). Let everything simmer together for 10 minutes until the taco seasoning + water from the cooked veggies make a rich sauce.
Step 4: Heat the corn tortillas in a microwave or on a skillet
Step 5: Assemble your fajitas! Spread a couple Tbsp of black beans on one corn tortilla, top with the bell pepper/corn mixture, salsa, and 1 Tbsp each of cheese, guacamole and sour cream/greek yogurt if you like! I chose to top mine with salsa and kept it simple.
The husband topped his with everything: cheese, guac, sour cream, salsa – the works
You can enjoy this completely guilt-free: each fajita (assuming your corn tortillas are around 70 calories each) ends up being about 200 calories if you use all the toppings, even less if you omit the cheese/guac/sour cream.
It can be vegan (if you omit the cheese/sour cream), and gluten-free if you use gluten-free corn tortillas.
It’s also really well balanced: you get hearty protein from the beans and tons of fiber from the veggies, beans and the tortilla too.
This recipe is also perfect for anyone who is a beginner cook: I promise, it’s super simple, doesn’t take much time, and you’ll feel like a superstar chef when you make this at home!
15 Minute Vegetarian Fajitas
by Anjali Shah @ The Picky Eater
The Ingredients
- Corn tortillas
- 1 15oz can refried beans
- Taco seasoning
- Frozen bell peppers
- Frozen corn
- Salsa
- Optional: 0% Greek Yogurt or sour cream (1 Tbsp per fajita)
- Optional: Guacamole (1 Tbsp per fajita)
- Optional: Mexican cheese blend (1 Tbsp per fajita)
The Directions
Step 1: Heat the refried beans over medium heat, and add in a couple tsp of taco seasoning to help give the beans some spice.
Step 2: While the beans are cooking, heat the bell peppers and corn in a large skillet over medium heat.
Step 3: Add a couple tsp of taco seasoning to the bell pepper/corn mixture (or more if you like the veggies spicy). Let everything simmer together for 10 minutes until the taco seasoning + water from the cooked veggies make a rich sauce.
Step 4: Heat the corn tortillas in a microwave or on a skillet
Step 5: Assemble your fajitas! Spread a couple Tbsp of black beans on one corn tortilla, top with the bell pepper/corn mixture, salsa, and 1 Tbsp each of cheese, guacamole and sour cream/greek yogurt if you like! I chose to top mine with salsa and kept it simple.
