These satisfying black bean fajitas with mushrooms and sweet corn are a quick and easy vegan weeknight meal that everyone can also personalize with their favorite toppings.
These satisfying black bean fajitas with mushrooms and sweet corn are a great weeknight meal. They come together quick and easy, and are so flavorful.
Plus everyone can also customize theirs with their own favorite toppings!
Ingredients for Black Bean Fajitas
For this recipe you will need:
- Bell peppers: Any color or a variety of colors.
- Yellow onion
- Mushrooms: I use cremini, but white button or portobello work well too.
- Sweet corn
- Black beans
- Taco seasoning
- Tortillas of choice
Tip: this meal comes together even faster by making the taco seasoning and prepping the onions and peppers in advance.
Serving Your Fajitas
Finish it off with your favorite toppings such as:
- Guacamole or avocado
- Vegan sour cream
- Vegan cheese shreds
- Pico de Gallo
- Restaurant-Style Blender Salsa
- Fresh cilantro
- Hot sauce
Corn & Black Bean Fajitas
Ingredients
- 3 bell peppers (any color)
- 1 large onion
- 8 oz. sliced mushrooms
- 2 cups sweet corn (I use frozen, no need to thaw)
- 30 oz. canned black beans (two 15 oz. cans)
- 3 Tbsp. taco seasoning
- Tortillas of choice (corn, flour, whole wheat)
Toppings of choice:
- Guacamole, dairy-free cheese, salsa, tomatoes, lime juice, cilantro, etc.
Instructions
- Thinly slice bell peppers and onion.
- In an extra-large pan over medium-high heat, sauté onion for about 5 minutes. (I use 3 Tbsp. vegetable broth/water for no-oil sauté method.)
- Add bell peppers, mushrooms, and taco seasoning to pan. Sauté for about 10 minutes or until desired tenderness.
- Add corn and black beans (rinsed and drained). Stir to combine, and heat for about 5 minutes.
- Serve on tortillas with toppings of choice.
Notes
Nutrition Per Serving (Estimate)
If you are enjoying these black bean fajitas, also browse all Mexican-inspired recipes or check out:
Please leave a review and rating if you make or adapt this recipe. Your feedback is always very appreciated - thank you!
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Jen
Amazing!! We added guacamole before serving.
Kaitlin
Great to hear! Thanks for sharing.
Jamie
My husband and I loved them! I added some lime juice, fresh garlic, and chili powder for a little spice.
Kaitlin
Thanks for sharing!
Judeen
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 McGinn
That's wonderful to hear, Judeen. Thanks so much for your kind words about the recipes - thrilled you're enjoying! Most importantly, I hope all goes well and smooth with your upcoming surgery. Wishing you a speedy recovery. Take good care & sending love. -Kaitlin
Stephanie
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 McGinn
Great to hear that, thanks for the kind feedback!
Melissa
These were delicious!!
Kaitlin McGinn
So great to hear!
Unknown
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 | The Garden Grazer
Homemade tortillas sound perfect! Thanks for giving them a try and sharing!