Black Bean Fajitas Recipe

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"For lunch one day, I dreamed up these fajitas using leftover black beans I had in the refrigerator and a tomato and peppers from my visit to the local farmers market," relates Linda Rock of Stratford, Wisconsin. "It made a fast and satisfying light meal."
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 4 servings


  • 1/2 cup each julienned sweet yellow pepper and red pepper
  • 1 can (15 ounces) black beans, rinsed and drained
  • 4 flour tortillas (6 inches), warmed
  • 1 medium tomato, seeded and chopped
  • 1/2 cup salsa
  • 1/2 cup shredded reduced-fat cheddar cheese
  • 1/4 cup fat-free sour cream

Nutritional Facts

1 each: 257 calories, 6g fat (2g saturated fat), 13mg cholesterol, 671mg sodium, 36g carbohydrate (5g sugars, 6g fiber), 13g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 vegetable, 1/2 fat.


  1. Place yellow and red pepper in a microwave-safe bowl. Cover and microwave on high for 2 minutes or until crisp-tender. Add beans; cover and cook 1 minute longer or until heated through.
  2. Spoon 1/2 cupful down the center of each tortilla; top with tomato, salsa, cheese and sour cream. Fold in half. Yield: 4 servings.
Originally published as Black Bean Fajitas in Light & Tasty April/May 2004, p19

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joedebfry User ID: 265172 205913
Reviewed May. 7, 2013

"This is a 'go-to' lunch recipe for me. It tastes great and is ready in no time!"

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