There are so many options for vegetarian and vegan fajitas and these black bean fajitas make a delicious meal that's super easy to put together. Roast your vegetables in a simple homemade tex-mex spice mix, gather some toppings and you're good to go. Use gluten free tortillas if you need to.
Course: Main Course
Diet: Gluten Free
Season: All, Autumn, Spring, Summer, Winter
Type: Vegan, Vegetarian
Diet: Dairy Free
2tablespoonolive oilorganic, fairtrade
2red peppersorganic, de-seeded and cut into strips
2yellow peppersorganic, de-seeded and cut into strips
Mix the spices together in a bowl. Add the olive oil to a baking tin and add the vegetables and black beans. Sprinkle over the spices and toss the vegetables in the oil and spices and make sure they are well coated.
Roast the vegetables in the oven for 25 minutes. Turn half way through to make sure they roast evenly.
Warm the tortillas and place the vegetables and toppings in the middle of the table and let everyone help themselves.
The nutritional information includes the filling and tortillas but not the toppings (soured cream, avocado etc) as people enjoy different things and different amounts.
Lime, squeeze some lime juice over the toppings for an authentic mexican flavour.
Coriander /Cilantro - a few fresh leaves adds flavour
Avocado - add a few slices of avocado or guacamole
Diced fresh tomatoes or a salsa
The fajita filling will keep well in the fridge for 3 - 4 days.