Busy weeks need quick and easy dinners! And this is one of our favourite quick weeknight dinners. It’s ready in a flash and always goes down a treat. In fact my girl calls these vegetable fajitas “little bundles of yumminess” she loves them that much! The fact these fajitas are packed with veggies and beans goes completely unnoticed by her, which is a good thing if you have a kid that balks at vegetables. Yes friends, I have spend many years now disguising vegetables in those little bundles of yumminess. I have achieved my life’s mission to make my child love vegetables. The answer for getting a kid to try any new veg is always fajitas!
So, we use our own fajita seasoning to make these, I very rarely buy the spice mixes you can get for fajitas or tacos. The main reason being I always have a very well stocked spice cupboard. My husband would say it is an overstocked spice cupboard but I definitely use all those spices, well nearly all of them 😉 I’m sure I’m not alone here with a cupboard like this, please tell me you all have spice cupboards like mine!? Well if you do then you really don’t need to be buying those spice mixes.
Fajita seasoning is really easy to pull together and this recipe has been tried and tested and adapted over the last 4 years. You could play around with the flavours yourself to find the taste that suits you best but the main ingredients are usually, cumin, paprika, some heat in the form of cayenne or chilli and a dried herb, we like a mix if coriander and oregano. Vegetables love spices and soak them right up. So these vegetable fajitas come with juicy peppers, meaty mushrooms and black beans for protein. I serve them on soft wholewheat tortillas with some of our favourite toppings, sliced avocado, sour cream, grated cheese and lime wedges, not forgetting some jalapeño slices for me.
These fajitas are mildly spiced so suitable for all the family, especially for little ones. And little ones tend to love assembling their own fajitas which is also a great way to introduce foods like this to kids. It has definitely worked for my girl, as every time I ask her what she wants for dinner nine times out of ten she will ask for fajitas the other time it’s tacos! Love her, she’s my favourite little foodie! If you want to keep these vegan swap out the cheddar for some vegan cheddar and swap the sour cream for some guacamole.
Vegetable Fajitas with Black Beans
- 1 large green bell pepper seeds and pith removed, then sliced
- 1 large red bell pepper seeds and pith removed and sliced
- 180 g chestnut mushrooms wiped clean and sliced
- 1 large brown onion (200g) sliced
- 1 x 400 g tin of black beans drained and rinsed
- 1 tbs olive oil
- 2 fat cloves of garlic minced
- 1 1/2 tsp cumin
- 1/2 tsp dried oregano
- 1/2 tsp dried coriander
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- 1/2 tsp garlic salt
- 1/2 tsp ground black pepper
- 1/4 tsp sea salt
- A small handful of fresh coriander leaves
- 8 flour tortillas I use whole grain tortillas
- sour cream
- lime wedges
- coriander leaves
- slices of green jalapeño
- grated mature cheddar cheese
- sliced avocado
- In a heavy based pan or cast iron skillet, heat the oil over a medium heat.Add the onion and cook until it is soft, for about 5 minutes.
- Add the peppers and mushrooms and cook for a couple of minutes. Then add the spices and dried herbs cook for about one minute until they fill the air with a lovely spicy aroma. Now add the garlic and stir in the beans. Add a splash of water to stop everything drying out. Cook until the peppers are soft and the beans are heated through.
- Stir in the coriander leaves and you are ready to serve
- Serve with tortilla, lime wedges, sour cream, grated cheese, avocado and slices of jalapeño.
*Calories are based on two tortillas filled with the fajita filling and do not include toppings.