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Overhead shot of veggie fajitas with tortillas, avocado and cherry tomatoes on a white wooden background

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! 
Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 315kcal


  • 1 medium Onion sliced
  • 1 teaspoon Brown Sugar
  • 2 cloves Garlic minced
  • 1 Chilli deseeded and chopped
  • 1 Red Pepper deseeded and sliced
  • 1 400g tin Chopped Tomatoes
  • 1 tablespoon Tomato Puree
  • 1 tablespoon Cumin
  • ½ teaspoon Cayenne Pepper
  • 1 teaspoon Ground Coriander
  • 1 teaspoon Dried Oregano
  • 1 teaspoon 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.


Calories: 315kcal | Carbohydrates: 58g | Protein: 19g | Fat: 1g | Sodium: 174mg | Potassium: 1129mg | Fiber: 18g | Sugar: 6g | Vitamin A: 1310IU | Vitamin C: 68.5mg | Calcium: 113mg | Iron: 7.5mg