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Vegetable Fajitas with Black Beans

Quick and easy to make vegetable fajitas with black beans. Perfect for a tasty easy week night dinner.
Course Main
Cuisine Mexican
Diet Vegetarian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 276kcal
Author Michelle Alston

Ingredients

  • 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 ½ teaspoon cumin
  • ½ teaspoon dried oregano
  • ½ teaspoon dried coriander
  • 1 teaspoon paprika
  • ½ teaspoon cayenne pepper
  • ½ teaspoon garlic salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon sea salt
  • A small handful of fresh coriander leaves

For Serving

  • 8 flour tortillas I use whole grain tortillas
  • sour cream
  • lime wedges
  • coriander leaves
  • slices of green jalapeño
  • grated mature cheddar cheese
  • sliced avocado

Instructions

  • 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.

Nutrition

Calories: 276kcal