Veggie Fajitas with Black Bean Mash and Lime Crema on Spinach Tortillas

These vibrant veggie fajitas are a feast for the eyes and the palate. Roasted red and yellow bell peppers bring natural sweetness, while a smoky black bean mash adds hearty creaminess. A tangy lime crema and fresh cilantro finish each bite with brightness.

Wrapped in soft spinach tortillas, these fajitas are perfect for a quick weeknight dinner or a fun DIY meal. Set out all the components and let everyone build their own – it’s an easy, interactive way to enjoy a wholesome plant-based meal.

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Ingredients

4 unit Flour TortillaView ingredient guideLike ingredientDislike ingredient

1 unit Red Bell PepperView ingredient guideLike ingredientDislike ingredient

1 unit Yellow Bell PeppersView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 box Black BeansView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 teaspoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F. Wash and dry all produce. Core, seed and remove white ribs from red and yellow bell peppers, then thinly slice. Pick cilantro leaves from stems; finely chop stems and roughly chop leaves, keeping them separate.
2. On a baking sheet, toss sliced peppers with a drizzle of olive oil, salt and pepper. Roast until soft and lightly browned, about 15 minutes.
3. While peppers roast, heat a drizzle of olive oil in a medium pot over medium heat. Add drained black beans, Southwest spice blend, chopped cilantro stems, ¼ cup water and hot sauce. Season with salt and pepper. Bring to a simmer, cover and cook 15 minutes.
4. Meanwhile, zest the lime and cut it in half. In a small bowl, mix sour cream with a pinch of lime zest and a squeeze of lime juice. Season with salt and pepper. Set aside.
5. Wrap tortillas in foil and place in the oven to warm for about 5 minutes. (Alternatively, wrap in a damp paper towel and microwave on high for 30 seconds.)
6. After beans have simmered 15 minutes, remove from heat and mash with a fork or potato masher until mostly smooth. Taste and adjust seasoning.
7. Set up a fajita bar: arrange warm tortillas, black bean mash, roasted peppers, lime crema and cilantro leaves in separate bowls. Let everyone assemble their own fajitas.

Recipe Tips

FAQ

Can I use corn tortillas instead of spinach tortillas?

Yes, corn tortillas work well. Warm them as directed to make them pliable.

How do I store leftovers?

Store components separately in airtight containers in the fridge for up to 3 days. Reheat peppers and bean mash before serving.

Can I make this recipe vegan?

Absolutely! Substitute the sour cream with a plant-based yogurt or vegan sour cream.