This easy Black Bean Fajitas recipe features sweet corn, delicious zesty flavors, and optional mushrooms. It's quick, healthy, and immensely satisfying. Plus everyone can personalize them with their own favorite toppings! (Vegan with gluten-free and oil-free options.)
These sizzling black bean fajitas are an amazing meal that's ready in 30 minutes! They're full of flavor, fiber, and protein.
Each delicious bite features crisp bell pepper & onion, hearty black beans, optional mushrooms, and sweet corn all tossed in a bold and zesty seasoning. (So good!)
They're filling, healthy, and a great plant-based alternative to classic fajitas. Plus it's a perfect family-friendly meal because everyone can customize theirs with their own favorite toppings!
Ingredients for Black Bean Fajitas
For this recipe, you'll need a large skillet and these simple ingredients:
- Yellow onion: Or you can substitute red onion, sweet onion, or white onion if desired.
- Bell peppers: You'll need three bell peppers. Choose any color or use a variety of colors. (I like green bell pepper, red bell pepper, and yellow for lots of vibrant color.)
- Mushrooms: Either white button, cremini, or Portobello mushrooms work great. These add some tender, hearty texture. But if you're not a fan of mushrooms, just omit them.
- Fresh garlic cloves
- Sweet corn: Either canned, frozen, or steamed fresh corn kernels work great. For convenience, most often I use one 15-ounce can of corn or frozen.
- Black beans: You'll need two 15-ounce cans for this recipe. Or if you prefer to cook your own from scratch, use about 3 cups cooked beans. Pinto beans could be swapped in as well.
- Taco seasoning: I use my homemade Taco Seasoning mixture which contains warm, flavorful spices like ground cumin, smoked paprika, chili powder, garlic powder, etc. I highly recommend making your own! It's fast, easy, and you can keep a jar in the pantry for quick use when needed.
- Tortillas: Use flour tortillas or your favorite whole grain tortillas. Be sure to use gluten-free tortillas (or corn tortillas) if you require gluten-free.
Customizing
Make it spicy: This is a mild recipe, so spice it up with diced jalapeño pepper, cayenne pepper, or chipotle in adobo sauce. Or simply top with your favorite hot sauce to taste.
Other additions: Add a squeeze of fresh lime juice, or toss in other vegetables like zucchini or yellow summer squash.
Make it "meaty": You can also swap out a can of beans for your favorite vegan beef or chicken strips if you'd like. (I suggest cooking these separately according to package instructions, then combine it all together.)
Make a rice bowl instead: Instead of tortillas, spoon the black bean filling mixture over warm cooked brown rice (or quinoa). Then garnish your bowl with desired toppings.
Speedy tip: This meal comes together even faster by making the taco seasoning and prepping the onions and peppers in advance!
Storing
Store the leftovers in an airtight container in the refrigerator. I find it keeps well for about 3-4 days. Then just reheat it in the microwave and assemble your fajita with toppings when ready to enjoy.
Serving
This is a great family-friendly meal because everyone can pick their favorite toppings! Spread them out on the counter to let everyone customize their own plate. A few ideas include:
- Guacamole or avocado
- Pico de Gallo
- Chipotle Crema
- Vegan sour cream
- Creamy Cilantro-Lime Dressing
- Vegan cheese shreds or dairy-free cheese sauce
- Restaurant-Style Blender Salsa
- Fresh cilantro
- Romaine lettuce
- Pickled jalapeños
For more inspiration, also browse all vegan Mexican-inspired recipes or black bean recipes.
Corn and Black Bean Fajitas (Easy!)
Ingredients
- 1 large yellow onion
- 3 bell peppers (any color)
- 8 oz. mushrooms
- 3 cloves garlic
- 1 1/2 cups sweet corn
- 30 oz. canned black beans*
- 3 Tbsp. taco seasoning
- 12 medium tortillas (flour, whole grain, or corn)
Toppings of choice:
- Guacamole, avocado, dairy-free cheese, salsa, lime juice, cilantro, etc.
Instructions
- Thinly slice the onion and bell peppers (stems and seeds removed). Clean the mushrooms. Then halve and slice them. Set aside.
- In an extra-large pan over medium-high heat, sauté the onion for 3-4 minutes. (I use about 3 Tbsp. vegetable broth/water for no-oil sauté method, adding a splash more as needed.)
- Then add the bell peppers, mushrooms, and taco seasoning to the pan. Sauté for about 8 minutes, stirring occasionally.
- Meanwhile, mince the garlic.
- When the veggies have softened, add the garlic. Stir and sauté for 1 minute.
- Reduce the heat to medium-low. Add the sweet corn and black beans (rinsed and drained). Stir to combine, and cook for about 3-4 minutes until heated through.
- Serve on warmed tortillas with your toppings of choice.
Notes
Nutrition Per Serving (Estimate)
Sodium content: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.
If you're enjoying this vegan black bean fajitas recipe, also feel free to check out:
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Pam says
This is a delicious recipe! It hit the spot! And I used the taco seasoning recipe that was given.
Kaitlin says
So great to hear you enjoyed the fajitas and taco seasoning, Pam! Thanks so much for sharing your very kind feedback - it's appreciated!
D says
We loved this recipe. We didn't add peppers and onions. It was SO much better without the peppers and onions. That allowed the taco flavoring to just pop. Instead of black beans, I used green beans and cooked the liquid down to a roux. Will cook again.
Kaitlin says
Love how you made this your own! Thanks for sharing your creative adaption.
Carolynn Washington says
I'd like to thank you so much for the vegan recipe for black bean fajita. My husband is a vegan and I often look for recipes something different that I can make for him. So I thank you, they are very tasty and he loved them.
Kaitlin says
Wonderful to hear, Carolynn! So glad your husband enjoyed these. Thanks for giving the recipe a try and sharing your very kind feedback.
Jamie says
My husband and I loved them! I added some lime juice and chili powder for a little spice.
Kaitlin says
Such great additions! Glad you both enjoyed and thanks for sharing, Jamie!
Judeen says
Preparing and freezing food as having surgery soon. Today made your potato, corn chowder and corn and black bean fajitas. Sampled both and tasty deluxe. Have made many of your recipes and all have been delicious. Thank you for your blog.
Kaitlin says
That's wonderful to hear, Judeen. Thanks so much for your kind words about the recipes - thrilled you're enjoying! But most importantly, I hope all goes well and smooth with your upcoming surgery. Wishing you a speedy recovery. Take good care.
Stephanie says
I love this recipe. You can hardly tell there is no meat in it. Thanks for the recipe. This is a keeper and going in my recipe box.
Kaitlin says
Hello, Stephanie! I agree - I love how hearty these are. So great to hear you enjoyed them - thanks for the kind feedback!
Melissa says
These were delicious!!
Kaitlin says
So great to hear, Melissa!
Unknown says
I just made this with the first tortillas I've ever made. We all loved it so much! Thanks for putting this site together. It's vegan Mexican recipe heaven!
Kaitlin says
Homemade tortillas sound awesome - nice work! So glad you all enjoyed these. Thanks for giving them a try and sharing your kind feedback!