Skip to content
Veggie bean fajitas recipe

Veggie bean fajitas recipe

18 ratings

Go Mexican for dinner tonight with this veggie bean fajita recipe. Make a smoky paprika-spiced black bean mixture with peppers and onions, then let everyone load up their own tortillas and top with cheese, yogurt and coriander. See method

  • Serves 4
  • 10 mins to prepare and 30 mins to cook
  • 451 calories / serving
  • Vegetarian


  • 1 onion, finely sliced
  • 2 garlic cloves, crushed
  • 2 mixed peppers, deseeded and finely sliced
  • 2 tsp paprika
  • 400g tin chopped tomatoes
  • 1 vegetable stock cube, made up to 150ml
  • 2 x 400g tins black beans, drained and rinsed
  • 100g Greek-style yogurt
  • 15g fresh coriander, roughly chopped
  • 1 lime, juiced
  • 4 plain tortilla wraps
  • 50g medium Cheddar, grated
If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

Each serving contains

  • Energy

  • Fat

    12g 17%
  • Saturates

    6g 31%
  • Sugars

    14g 16%
  • Salt

    2.1g 35%

of the reference intake
Carbohydrate 61.9g Protein 21.1g Fibre 14.1g


  1. Heat a large frying pan over medium-high heat. Add the onion, garlic and peppers to the pan and cook for 10 mins, stirring occasionally, until softened. Add the paprika and continue to cook for 1 min. Pour in the tinned tomatoes and the stock and cook for a further 15 mins until reduced. Add the black beans and cook for a further 5 mins to warm through.
  2. Meanwhile, combine the yogurt with most of the coriander and half the lime juice; season well. Heat the tortilla wraps according to the pack instructions, or griddle if preferred.
  3. Remove the pepper mixture from the heat, stir in the remaining lime juice and season to taste.
  4. Divide between the 4 wraps, sprinkle over the cheese and drizzle with the yogurt dressing. Sprinkle over the remaining coriander to serve.

See more Vegetarian recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.