Fancy Mexican food without the meat? Then these veggie fajitas are just what you need. They’re quick and easy to make and use simple store cupboard ingredients so you can have a healthy Mexican dinner any night of the week!
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Mexican food lends itself so well to being vegetarian, don’t you think? It’s got so much flavour that meat becomes kind of a secondary character to all those incredible spices.
Are you freaking out as much as I am that it’s nearly June already? I think because winter lasted so long this year it feels unbelievable that we’re nearly at peak summer. I’m really excited for June to start, it’s my birthday (ahhh 27 😱) and we’re going away with my family which means relaxing, blogging, eating and baby cuddles for a whole week. I can’t wait!
The rest of the summer I’m planning on drinking in lots of beer gardens, eating out at every opportunity and cooking quick, healthy meals to give me time to enjoy the sunshine.
And one of those quick healthy meals will definitely be these veggie fajitas. We cook fajitas quite a lot but I don’t often blog them because I HATE photographing things in wraps.
I don’t know why but I always struggle so much with it. I was even considering not sharing this recipe because I didn’t love the photos but I decided to just go for it in the end because this recipe needs to be shared with the world!
Any time I can make a healthy Mexican dinner I am allllll over it because that makes my weeknight dinners a winner all round.
Ingredients you need to make these veggie fajitas:
- Brown Sugar
- Red Pepper
- Chopped Tomatoes
- Tomato Puree
- Cayenne Pepper
- Ground Coriander
- Dried Oregano
- Chipotle Paste
- Black Beans
- Kidney Beans
Keep scrolling to get the full recipe for these veggie fajitas with beans and peppers…
This fajita filling starts off with onions fried with a little brown sugar until they’re soft and caramelised. This step takes a few extra minutes but is so worth it to add an amazing sweetness to the final dish which balances out the spiciness.
Then it’s just a simple case of adding garlic, chilli and red pepper to fry off for a couple of minutes followed by chopped tomatoes, plenty of spices and a couple of tins of beans.
Once the sauce has cooked down it gets thick and luscious and perfect for wrapping up with all your favourite toppings in a tortilla.
Speaking of, what toppings do you like on your Mexican dishes? Personally I cannot get enough of sour cream but I know some people can’t stand it.
We also always add plenty of cheddar cheese because what is the point in making something healthy if you can’t ruin it with cheese?
And obviously we always have avocados in the flat because Will likes them (even though I can’t bring myself to eat them) so feel free to add some of those.
How to Make Veggie Fajitas – Step by Step:
- Caramelise your onions – Gently fry your onions in a little olive oil and a teaspoon of brown sugar.
- Add the garlic, chilli and red pepper – Allow to cook until everything is softened.
- Pour in the chopped tomatoes – Bring to a simmer then add the tomato puree, spices and chipotle paste.
- Cook until thickened then add the beans – simmer for 5 minutes then serve with wraps and all your favourite toppings!
If you love vegetarian food as much as I do then head over to my vegetarian recipes section for loads more ideas!
WONDERING WHAT TO DO WITH THE LEFTOVER INGREDIENTS ONCE YOU’VE MADE THESE VEGGIE FAJITAS WITH BEANS AND PEPPERS?
If you’re anything like me then you’re always looking for ways to save money and avoid food waste so I want to make sure you’ve get plenty of ideas on how to use up any ingredients that are leftover from my recipes!
Veggie Fajitas with Beans and Peppers
Fancy Mexican food without the meat? Then these veggie fajitas are just what you need. They're quick and easy to make and use simple store cupboard ingredients so you can have a healthy Mexican dinner any night of the week!
- 1 medium Onion sliced
- 1 tsp Brown Sugar
- 2 cloves Garlic minced
- 1 Chilli deseeded and chopped
- 1 Red Pepper deseeded and sliced
- 1 400g tin Chopped Tomatoes
- 1 tbsp Tomato Puree
- 1 tbsp Cumin
- 1/2 tsp Cayenne Pepper
- 1 tsp Ground Coriander
- 1 tsp Dried Oregano
- 1 tsp Chipotle Paste
- 1 400g tin Black Beans drained
- 1 400g tin Kidney Beans drained
Heat the olive oil on low and add the onion. Fry until translucent then add the brown sugar and fry for another 3 minutes. Add the garlic and fry until fragrant then add the chilli and pepper and fry until soft.
Add the chopped tomatoes and bring to a simmer before adding the tomato puree. Add all the spices and the chipotle paste. Cook the sauce for about 10 minutes until thickened then add the beans and simmer for another 5 minutes. Serve with wraps and all your favourite toppings.
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