Vegetable Fajitas

My mom and brother both came to town over the weekend to attend my graduation ceremony. I know that families usually go out to eat the night of graduation, but we decided to stay home and cook a delicious meal ourselves and skip the crowds. Vegetable fajitas are one of my favorite dinners and this was the perfect meal to enjoy out in the backyard after graduation!

It was so much fun having my family stay with Boom and I for a few days. My mom and brother each brought a dog along with them, so my little house was bursting at the seams with the extra people and canines, but we had a great time. Many more great recipes from the weekend will be on the way!

Vegetable Fajitas


  • 1 tbl. olive oil
  • 1 onion, chopped
  • 1 large carrot, peeled and sliced
  • 1 red pepper, coarsely chopped
  • 1 yellow pepper, coarsely chopped
  • 1 15oz. can black beans, drained and rinsed
  • 6 flour or corn tortillas
  • 1 cup shredded cheddar cheese
  • Guacamole
  • Salsa
  • Sour cream
  1. Heat olive oil in a pan over medium-high heat then add the carrots and saute for a minute. Add the onions and stir until slightly translucent. Stir in the red and yellow peppers, and cook for about 2 minutes. Add the black beans to the vegetables and cook until the beans are hot but the vegetables are still crunchy.
  2. To heat the tortillas, wrap them in a paper towel and microwave for one minute. Or, if you like them crispy, you can heat a skillet with a teaspoon of olive oil. Wipe the skillet with the oil to lightly coat it, then cook the tortilla for about 30 seconds on each side to heat it up, then fold in half to give it some shape while you cook the next tortilla.
  3. Serve with cheese, sour cream, guacamole and/or salsa.
Makes: 4-6 servings
Source: Original Recipe

5 responses

  1. I don’t have black beans here but I do get dried Pinto beans from time to time. So thank you for a new way to use them.

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