Corn and Black Bean Fajitas
Flavorful, satisfying fajitas with black bean, mushrooms, and sweet corn. A quick & easy weeknight meal that everyone can personalize with their own favorite toppings.
AuthorKaitlin - The Garden Grazer
Prep Time:15 minutes mins
Cook Time:15 minutes mins
Total Time:30 minutes mins
CourseMain Dish
CuisineGluten-Free Option, Mexican-inspired, Vegan
Servings5
- 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.
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.
For gluten-free: Use GF tortillas.
Calories: 272 kcal | Carbohydrates: 54 g | Protein: 15 g | Fat: 2 g | Saturated Fat: 1 g | Potassium: 985 mg | Fiber: 17 g | Sugar: 9 g | Vitamin A: 3229 IU | Vitamin C: 106 mg | Calcium: 70 mg | Iron: 5 mg