Black Bean Fajitas + Guacamole


  • 2 cans (15 oz.) black beans, drained and rinsed (about 3 cups)
  • 1 red bell pepper, cored and sliced
  • 1 yellow bell pepper, cored and sliced
  • 1 green bell pepper, cored and sliced
  • 1 small white onion, sliced
  • 1 tablespoon grapeseed or olive oil or 3 tablespoon water (for water saute)
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1/4 – 1/2 teaspoon chipotle or cayenne powder, optional
  • 1/2 teaspoon mineral salt
  • corn or flour tortillas
  • 1/4 head of cabbage, shredded (optional), to serve
  • lime wedges, to serve


  • 2 – 3 avocados
  • 1 small jalapeno, most seeds removed and diced
  • 1/4 red onion, diced
  • small handful cherry tomatoes, quartered or 1 small tomato, diced
  • 1/2 teaspoon mineral salt, or to taste
  • few sprigs cilantro leaves, diced
  • 1 lime, squeezed

Start with your guacamole. Cut avocados in half lengthwise, remove seed and using a spoon scoop out the flesh, place in medium size bowl. Using a fork cut the halves into large chunks and mash about 1/3 – 1/2. Add diced jalapeno, onion, tomatoes, mineral salt and lime juice. Mix to incorporate. Add in chopped cilantro and mix again gently. TIP: To keep your guacamole from browning, pack your guacamole well, add about 1/4 – 1/2 inch water over top and place in the fridge. When ready to serve, drain water, mix and serve. This will keep air away preventing oxidation.

In a large wok/skillet, heat oil or water over medium high heat. Add bell peppers, onions, and spices, cook for about 3 minutes, stirring occasionally. Add black beans and cook until heated through, about 3 more minutes. Adjust seasoning to taste adding anything extra you like.

Warm your tortillas. I like to heat mine carefully over the open flame of the stove top.

Serve layering the fajita mix on top of each tortilla, then add cabbage and a nice helping of guacamole. Add a squeeze of lime to each taco if you like.

Serves 3 generously.


These can easily double as burritos by simply using large flour tortillas. Layer just as you would the taco leaving about 2 inches at one end, fold up the end over the mixture, take one side of the burrito, fold over and roll. This style will leave you with one open end at the top. It’s the way I usually make my burritos. For a completely closed burrito, take a look at this tutorial from the Kitchn: How To Wrap A Burrito (So It Doesn’t Fall Apart When You Eat It!)

I read about the water trick for the guacamole from an article at Huff Post Taste: How To Make The Best Guacamole: Tips and Mistakes To Avoid

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