Bean & Veggie Fajitas




  • 2 Tablespoons canola oil

  • 1 medium white onion, sliced

  • 1 large bell pepper, sliced

  • 1 teaspoon chili powder

  • ½ teaspoon oregano

  • ½ teaspoon kosher salt

  • 1 large garlic clove, minced

  • 1 chayote, diced (can substitute with zucchini)

  • 1 chipotle pepper in adobo sauce, minced

  • 1 (15oz.) can of black beans, drained & rinsed

​Serve with:

  • Corn Tortillas, warmed

  • Pico de Gallo

  • Sour Cream


  1. Heat tortillas 2 or 3 at a time for 20 seconds on each side in an ungreased skillet over high heat. Wrap tortillas in a towel or place in a sealed container to keep warm.

  2. Heat oil in the same skillet over high heat.  Sauté onions, bell pepper, salt, and spices until onions become transparent.

  3. Add garlic, chayote (or zucchini), chipotle pepper, and beans; sauté for 5 minutes. 

  4. Place fajita ingredients in a warm tortilla.  Serve with your topping of choice, such as Pico de Gallo.

All recipes courtesy of Youth Chef Academy  by FoodRight, Inc.

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