Corn and Black Bean Fajitas

Vegan, gluten-free (with corn tortillas)


3 bell peppers

1 large onion

8 oz. sliced mushrooms

2 cups corn (I used frozen)

3 cups black beans (or 2 cans rinsed and drained)

3 Tbsp. taco seasoning*

Tortillas (corn, flour, whole wheat)

Toppings of choice: cilantro, tomatoes, dairy-free cheese, vegan sour cream, salsa, pico de gallo, lime juice, etc.


Thinly slice bell peppers and onion.

In an extra-large pan over medium-high heat, saute mushrooms for about 5 minutes.

Add bell peppers, onion, and taco seasoning to pan. Saute for about 10 minutes or until desired tenderness.

Add corn and black beans. Stir to combine, and heat for about 5 minutes.

Serve on tortillas with toppings of choice.

*Taco Seasoning

1 Tbsp. chili powder

1 1/2 tsp. cumin

1 tsp. oregano

1 tsp. onion powder

1 tsp. garlic powder

1 tsp. paprika

1/2 tsp. salt

1/4 tsp. cayenne pepper (if you like heat)