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Vegetable Fajita Tacos
These vegetable fajita tacos (aka vegan vegetable fajitas) are quick and simple to prepare and loaded with color and flavor, for a truly satisfying plant-based meal in under 30 minutes!
Prep Time
10
mins
Cook Time
15
mins
Total Time
25
mins
Course:
Main Course
Cuisine:
American, Spanish
Servings:
6
to 8 tacos
Calories:
339
kcal
Equipment
measuring spoons
large pan
Ingredients
1 ½
tablespoon
vegetable oil
2
cloves
of garlic
minced
1
medium
red bell pepper
thinly sliced
1
medium
green bell pepper
thinly sliced
½
medium
red onion
thinly sliced
1 ½ to 2
tablespoons
of taco seasoning
(depending on your spice preference)
1
(15-ounce) can of black beans
drained and rinsed
6
to 8 corn tortillas
Lime juice
for serving (optional)
Minced cilantro
for garnish (optional)
Instructions
In a large pan over medium-high heat, heat the oil.
Add the bell peppers, garlic, onion, and taco seasoning and saute for 10 minutes or until bell peppers become tender, mixing regularly.
Stir in the black beans and cook for another 1 to 2 minutes, until beans are warmed through.
Toast the corn tortillas on a skillet or warm them in a microwave.
Fill each tortilla with the vegan fajita filling and top with optional garnishes.
Notes
Slice everything evenly:
That way, the veggies will cook evenly.
Use a cast-iron skillet if you have one:
This will help you achieve the char on the peppers and onions for more authentic vegan fajitas.
The cooking time will vary:
Depending on how tender you'd like the fajita vegetables to be.
Nutrition
Calories:
339
kcal
|
Carbohydrates:
59
g
|
Protein:
17
g
|
Fat:
5
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
0.4
g
|
Sodium:
67
mg
|
Potassium:
1184
mg
|
Fiber:
14
g
|
Sugar:
3
g
|
Vitamin A:
766
IU
|
Vitamin C:
42
mg
|
Calcium:
114
mg
|
Iron:
4
mg