Live-Well: Bean Fajitas

These vibrant bean fajitas offer a satisfying, plant-based twist on a classic Mexican favorite. The filling combines earthy black beans with sautéed onions, peppers, and zucchini, all seasoned with warm cumin and chili powder for a deep, aromatic flavor profile. The dish is brightened with fresh cilantro, crisp lettuce, and juicy tomatoes, then finished with a dollop of cool yogurt and melted Monterey Jack cheese. This meal is perfect for busy weeknights, offering a balanced mix of protein and fiber that keeps you full without weighing you down.

Cooking Method: Baking

Cuisine: Mexican

Courses: Main Courses

Difficulty: Intermediate

Servings: 12

Calories: 242.6

Dietary: Vegan

Description

These vibrant bean fajitas offer a satisfying, plant-based twist on a classic Mexican favorite. The filling combines earthy black beans with sautéed onions, peppers, and zucchini, all seasoned with warm cumin and chili powder for a deep, aromatic flavor profile. The dish is brightened with fresh cilantro, crisp lettuce, and juicy tomatoes, then finished with a dollop of cool yogurt and melted Monterey Jack cheese. This meal is perfect for busy weeknights, offering a balanced mix of protein and fiber that keeps you full without weighing you down.

Ingredients

Flour tortillas [9-inch]
Vegetable oil
Onion, chopped
Sweet red or green pepper
Zucchini, chopped
Garlic, slivered
Chili powder
Ground cumin
Canned black beans, drained and rinsed
Chunky salsa
Fresh coriander, chopped
Lettuce, shredded
Tomato, chopped
Low-fat plain yogurt
Monterey Jack cheese

Directions

1
Preheat the oven to 300°F (150°C).
2
Wrap the flour tortillas in foil and place them in the oven to warm for about 10 minutes, or until heated through.
3
Meanwhile, heat vegetable oil in a large nonstick skillet over medium heat.
4
Add the chopped onion, sweet pepper, zucchini, slivered garlic, chili powder, and cumin to the skillet.
5
Sauté the vegetables and spices, stirring occasionally, for about 7 minutes or until the vegetables are softened and tender.
6
Stir in the drained black beans and chunky salsa.
7
Cook the mixture for about 5 minutes, allowing the excess moisture to evaporate and the flavors to meld.
8
Remove from heat and stir in the chopped fresh coriander.
9
Spoon the warm bean and vegetable mixture evenly among the warmed tortillas.
10
Top each fajita with shredded lettuce and chopped tomato.
11
Dollop with low-fat plain yogurt and sprinkle with Monterey Jack cheese.
12
Roll up the tortillas and serve immediately.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 242.6kcal

% Daily Value *
Total Fat 9.8g16%
Saturated Fat 2.0g10%
Cholesterol 0.0mg0%
Sodium 333.5mg14%
Total Carbohydrate 29.5g10%
Dietary Fiber 2.2g9%
Sugars 0.7g
Protein 5.3g11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: bean fajitas, black beans, vegan fajitas, mexican dinner, healthy main, quick dinner, vegetable fajitas, plant based, easy recipe, weeknight meal, spicy beans, tortilla wrap, cumin, chili powder, fresh toppings, dairy free option, high fiber, comfort food, leftover friendly

Read it online: https://www.chefs-mate.com/recipe/live-well-bean-fajitas/