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Black Bean Fajitas

"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


  • 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


  • 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.
  • Spoon 1/2 cupful down the center of each tortilla; top with tomato, salsa, cheese and sour cream. Fold in half.
Nutrition 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.

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  • joedebfry
    May 7, 2013

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

  • Zafira Fauxhall
    Apr 1, 2009

    No comment left