Black Bean Fajitas

Servings: 4  –  Total time: 20 minutes


  • 1 onion, cut into strips
  • 1 bell pepper, cut into strips
  • 1 tablespoon olive oil
  • 1 can black beans, rinsed and drained
  • 1 package ready rice
  • 1 teaspoon cumin
  • 8 fajita-sized tortillas
  • shredded Mexican cheese blend
  • shredded lettuce
  • diced tomatoes


  1. Prepare rice according to package directions.
  2. Heat olive oil in a large nonstick skillet over medium-high heat. Add onion and bell pepper and cook until softened, about 8 minutes.
  3. Add black beans and cumin. Cook until liquid evaporates, about 5 minutes. Mix rice into veggie mixture.
  4. Evenly divide the black bean mixture among the tortillas. Serve with lettuce, tomato, and cheese.

Adapted from Katherine Martinelli’s Vegetarian Fajita Wraps recipe.


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