March 4, 2013

Corn and Black Bean Fajitas

My inspiration for this dish came from wanting to create a fajita recipe that was quick and easy. We've had this several times and I'm always amazed at how fast it comes together and how much flavor there is. (It comes together even faster by making the taco seasoning and prepping the onions and peppers in advance.) The sweetness of the corn and bell peppers pairs wonderfully with the heartiness of the beans and mushrooms. Simply add your favorite fajita toppings and you've got an easy, delicious weeknight meal. If you're looking for another great spin on fajitas, check out these Quinoa Fajita Burritos as well.

Vegan, gluten-free (with corn tortillas)


3 bell peppers
1 large onion
8 oz. sliced mushrooms
2 cups corn (I used frozen, no need to thaw)
3 cups black beans (or 2 cans rinsed and drained)
Tortillas (corn, flour, whole wheat)
Toppings of choice: tomatoes, dairy-free cheese, salsa, pico de gallo, creamy chipotle sauce, lime juice, cilantro, etc.

Thinly slice bell peppers and onion.
In an extra-large pan over medium-high heat, saute mushrooms for about 5 minutes.
Add bell peppers, onion, and taco seasoning to pan. Saute for about 10 minutes or until desired tenderness.
Add corn and black beans. Stir to combine, and heat for about 5 minutes.
Serve on tortillas with toppings of choice.

More Mexican-style deliciousness!


  1. Looks awesome! I'm making these for dinner tonight. :)

    1. Hi Kate! Yay! Hope you love them!! We must be on the same fajita wavelength - I just made the quinoa fajita burritos! ;) Enjoy your dinner!

  2. I just made this with the first tortillas I've ever made. OMG we all loved it so much! Thanks for putting this site together. Its vegan mexican recipe heaven!!

    1. Aww, thanks for the sweet message! So awesome to hear you're enjoying the recipes. And homemade tortillas, YUM!! ;) Have a great week!