Vegetable Fajitas with Black Beans, Avocado and Feta

Name: Vegetable Fajitas with Black Beans, Avocado and Feta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Tex-Mex-inspired
Ingredients: 8 whole small flour or corn tortillas; 1 tbsp olive oil; 1 whole large onion, sliced; 1 whole red bell pepper, sliced; 200 g mushrooms, sliced; 1 tsp ground cumin; 1/2 tsp smoked paprika; 400 g black beans, drained and rinsed; 100 g sweetcorn, drained; 1 whole ripe avocado, sliced; 75 g feta, crumbled; 1 whole lime, juiced; to taste salt and black pepper; 2 tbsp chopped coriander

Sautéed peppers, mushrooms, black beans and corn in warm tortillas with avocado and feta.

By Hez ArslanUpdated October 2, 2026

Total 30 minMakes 4 servings

Jump to Recipe

These vegetarian fajitas fill warm tortillas with sautéed peppers, onion, mushrooms, black beans, corn and avocado. The source calls for avocado and feta but has little seasoning; this version adds cumin and smoked paprika for a savoury filling. Cook the vegetables over fairly high heat so they brown instead of steaming, and warm the tortillas just before serving. Heat oil in a wide skillet over medium-high heat. Cook onion and pepper 4 minutes. Add mushrooms and cook until browned and their liquid evaporates. Stir in cumin, smoked paprika, salt and pepper. Add black beans and corn and heat through. Warm tortillas in a dry skillet or wrap and heat briefly in the oven. Divide vegetable mixture among tortillas. Add avocado, feta and coriander.

Vegetable Fajitas with Black Beans, Avocado and Feta

How to tell when it is ready

Squeeze lime over the fajitas and serve immediately.

Tips

Heat oil in a wide skillet over medium-high heat.
Stir in cumin, smoked paprika, salt and pepper.
Warm tortillas in a dry skillet or wrap and heat briefly in the oven.
Divide vegetable mixture among tortillas.

Troubleshooting

If mushrooms release liquid, cook until it evaporates before adding beans.
If filling is bland, add lime juice, salt or more cumin.

Substitutions

Use dairy-free cheese or omit feta.
Use corn tortillas for a gluten-free option.

Variations

Add sliced courgette.
Use chilli powder for heat.

Serving suggestions

Serve with salsa.
Add lime wedges.
Offer shredded lettuce.
Pair with rice.

Make ahead

Prepare components ahead and store safely. Store filling in a covered container in the refrigerator for up to 3 days. Keep avocado and tortillas separate.

Storage

Store filling in a covered container in the refrigerator for up to 3 days. Keep avocado and tortillas separate.

Food safety

Refrigerate cooked filling within 2 hours and reheat until steaming.

Frequently asked questions

Can I make fajita filling ahead?

Yes. Cook the vegetables and beans a day ahead, then reheat and assemble with fresh avocado and warm tortillas.

How should I store vegetarian fajitas?

Store filling in a covered container in the refrigerator for up to 3 days. Keep avocado and tortillas separate.

Serve with salsa. Store filling in a covered container in the refrigerator for up to 3 days. Keep avocado and tortillas separate.

About the author

Hez Arslan

Hez Arslan owns feastdelights.com and also writes practical recipes for everyday home cooking, from familiar Ukrainian dishes to meals inspired by kitchens around the world. His clear, step-by-step guidance helps home cooks approach each recipe with confidence.

Vegetable Fajitas with Black Beans, Avocado and Feta