Bean and Veggie Fajitas

Or are these soft tacos?  I was going back and forth on that one, but we will stick with fajitas.

I love Mexican food.  When I was pregnant with my second daughter I craved it.  I still do to this day with all the different flavors it has to offer.  So naturally, one of the first meatless dishes that we decided to make was fajitas.   We thought it would be easiest to go meatless with foods that have tons of flavor and spices.    I was a bit worried that I would miss the bite of the meat, but quite honestly, it was so flavorful we didn’t miss it at all.

We used canned vegetarian beans from Trader Joe’s (they are the best I have had) however, it’s really easy to make your own refried beans and I will give you the basic recipe below.  When I eat fajitas I try to stuff one as full as I can get it and still wrap it up.  The wraps have a lot of calories in them so I try to limit the number I eat.  You could also eat these with whole wheat wraps if you have  some that you really like.  TJ’s has handmade WW wraps that are really good – I just didn’t have any when we made these.

You can add or subtract as you like, but I think the layering is key here.  The more flavors you can pack in – the more satisfying and the less chance you will miss the meat!


Bean and Veggie Fajitas

Sautéed Veggies

1 onion sliced – we use Vidalia

2 red, orange or yellow peppers – sliced into thin long strips

2 tablespoons olive oil

a few squeezes of lime juice

salt and pepper to taste

Heat olive oil in a sauté pan over medium high heat.  Add peppers, onions, salt and pepper and cook until onions are translucent and peppers are soft but still have a little bite to them.  Squeeze the lime juice in at the end.

Basic Refried Beans

1 can pinto beans – drained

1/2 cup vegetable broth ( you can use chicken broth if you aren’t trying to make this vegetarian)

1/2 tsp cumin

1/4 tsp kosher salt

Cook the beans in a sauté pan with the broth, cumin and salt until the broth is mostly absorbed into the beans.  Mash the beans with a potato masher or a fork until they are the consistency you like.


6 warmed Fajita wraps *

1 ripe avocado – either cut into thin slices or mashed with a little salt, pepper and lime juice

Good salsa – either fresh or bottled with all natural ingredients (like the kind they have at Trader Joe’s)

Freshly grated cheddar or Monterrey Jack cheese (grate this yourself for the best flavor)


Kosher or sea salt

Lime Juice

(For a little more heat add some sliced jalapeño)

Spread a layer of the beans and then onions and peppers.  Top with the avocado, salsa, Cilantro, Kosher Salt and Lime Juice.  Sprinkle with a little salt and lime juice to finish.

* To warm wraps we put them in the sauté pan that we cooked the peppers in for a few seconds on each side.  You can also put them in the microwave a few at a time with a wet paper towel over top.  Nuke for about 10-15 seconds.




  1. […] Avocados at one point got a bad rap because they are so high in fat. While this is true, it is the good type of fat (monounsaturated) that can help to lower cholesterol. While you still need to be careful of the high calorie count in an avocado it’s a much better choice than say a slice of cheese or mayonnaise. You might want to try swapping out the mayo in a sandwich for some mashed avocado (it’s so yummy). I have also found that if I add some avocado to my fajitas I don’t need any cheese. Do you know what some mashed avocado is really good on? These or these! […]

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