Fajita veg pan with black beans

Fajita veg pan with black beans: spicy peppers, onions, lime and coriander from the pan – quick to make, filling and easy for every day.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 15 min
• Total time: 25 min
• Calories: 350 kcal per serving
• Protein: 18 g
• Fat: 12 g
• Carbs: 45 g

Ingredients

• 2 onions
• 1 tin of black beans
• 2 tbsp olive oil
• 1 tbsp paprika
• 1 unwaxed lime
• 1 pepper
• 1 pepper
• 1 pepper
• 1 tsp cumin
• 1 pinch of chilli powder
• 1 handful of coriander

Method

You’ll need: frying pan · chopping board · knife · sieve · spatula

1. Peel the onions, halve them and slice into rings. Deseed the peppers and cut them into long strips.
2. Tip the black beans into a sieve, rinse and drain well. This keeps the flavour and colour in the pan cleaner.
3. Heat the olive oil in a large frying pan and fry the onions and peppers over a high heat. Leave them for a moment, then turn and keep frying until the veg is browned but still crisp.
4. Add the paprika, cumin and chilli powder and toast briefly. Fold in the black beans and warm everything through over a medium heat.
5. Squeeze over the lime juice, season to taste with salt and pepper and scatter over the roughly chopped coriander.
6. Serve straight from the pan, on its own or with guacamole and wraps.

Good to know

A pan dish like this rescues tired evenings. Lots of roasted flavour, fresh acidity and a good dose of substance – without much effort.

Swaps

Black beans → kidney beans (similar fibre and protein); coriander → parsley (milder, also provides vitamin K); olive oil → avocado oil (stable at high heat, mainly monounsaturated fats); lime → lemon (similarly fresh, with vitamin C)

Allergens

The dish is naturally vegan and gluten-free, as long as the sides fit. For children, go easy on the chilli; during pregnancy, it's fine with good kitchen hygiene.

Dairy-free recipes