Veggie Pinto Bean Fajita Tacos with Cilantro Chile Marinade - Vegan Fajitas
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
3
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Calories
242 kcal
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Course
Main Course
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Cuisine
Mexican, Vegan, gluten-free
Veggie Pinto Bean Fajita Tacos with Cilantro Chile Marinade - Vegan Fajitas
Description
Veggie Pinto Bean Fajita Tacos with Cilantro Chile Marinade feature thinly sliced red and green bell peppers and red onion tossed with a spicy cilantro-based marinade. Pinto beans are separately marinated with the same mix before cooking. The veggies are sautéed until tender with a hint of chipotle pepper powder added for smokiness. The beans are cooked until the marinade thickens, creating a rich, seasoned filling. Served hot in taco shells or tortillas, these tacos offer a balance of fresh herb flavor, mild heat, and smoky notes.
The marinade provides the main seasoning, combining fresh cilantro, garlic, cumin, coriander, cayenne, and lime juice. Cooking in a skillet keeps the veggies crisp-tender and the beans hearty. These tacos can be customized with avocado slices, salsa, and a squeeze of lemon for brightness and creaminess.
The marinade is split to coat the veggies and beans separately, allowing individual flavor absorption without sogginess. Letting them sit briefly in the refrigerator enhances the taste. Adding chipotle powder near the end of veggie cooking adds subtle smokiness, while cooking the beans with leftover marinade thickens the coating, intensifying flavor before assembly.
Ingredients
Fajita dressing:
- 1/2 cup cilantro packed
- 3 tbsp onion chopped or scant 1/4 cup chopped
- 2 cloves garlic
- 1/2 to 1 hot green chile
- 3/4 tsp cumin ground
- 1 tsp ground coriander
- 1/2 tsp cayenne pepper or more
- black pepper a generous dash
- 1/3 to 1/2 tsp salt
- 1 tbsp lime juice or more, fresh
- 3 tbsp water or more
Veggies and Beans:
- 1 red bell pepper thinly sliced
- 1 green bell pepper thinly sliced
- 1/2 red onion thinly sliced
- 15 oz pinto beans drained and washed or 1.5 cups cooked, canned, or other beans or chickpeas
Other:
- taco shell or tortillas
- avocado
Instructions
- Blend all the ingredients under marinade in a small blender until smooth.
- In a large bowl, add the sliced veggies. Add half of the marinade and toss well. In another bowl add the beans and the remaining marinade and toss well. Let sit in the refrigerator for 15 mins to half an hour.
- Heat a skillet over medium high heat. Add a tsp of oil. Remove veggies from the marinade and add to the skillet. Cook until tender. Add a dash of chipotle pepper powder for smokyness towards the end. Cook a min longer to sear the veggies. Transfer to a bowl.
- Transfer the beans and the marinade into the same skillet. Add any leftover marinade from the veggie bowl as well. Cook over medium heat until the marinade thickens. Taste and adjust salt and spice.
- Assemble the fajita tacos with warmed tacos or tortillas, generous helping of the grilled veggies and sizzling beans. Add some salsa, avocado slices or guacamole, a dash of black pepper, and lemon juice. Serve hot!
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 242 kcal
% Daily Value*
| Calories | 242kcal | 12% |
| Carbohydrates | 45g | 15% |
| Protein | 14g | 28% |
| Fat | 1g | 2% |
| Sodium | 396mg | 17% |
| Potassium | 826mg | 18% |
| Fiber | 14g | 56% |
| Sugar | 4g | 8% |
| Vitamin A | 1695IU | 34% |
| Vitamin C | 89.8mg | 100% |
| Calcium | 82mg | 8% |
| Iron | 3.7mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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