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    Home » main course

    Pinto Bean Fajita Tacos with Cilantro Chile Lime Marinade – Vegan Fajitas

    Published: Jan 13, 2017 · Modified: Jan 9, 2019 by Richa 33 Comments

    Jump to Recipe   Print Recipe

    Veggie Pinto Bean Fajita Tacos with Cilantro Chile Lime Marinade. Vegan Fajitas. Amazing Fajita Marinade for veggies and Beans to make these Vegetable Fajitas. Serve as tacos or make a breadless taco bowl. Vegan Gluten-free Soy-free Vegetarian Fajitas Recipe.

    Veggie Pinto Bean Fajita Tacos with Cilantro Chile Marinade. Amazing Fajita Marinade for veggies and Beans to make these Vegetable Fajitas. Easy Vegan Fajitas . Gluten-free Soy-free Vegetarian Fajita Recipe | VeganRicha.com

    Hello there amazing tacos filled with marinated veggies and marinated beans. This cilantro chile lime marinade is versatile and addictive. Zingy, cilantroey and flavorful. 

    Blend up the marinade. Marinate the beans and veggies for a few minutes. Cook them in a skillet, fill up your tortillas, add other toppings and done. Simple ingredients that all come together to make these delicious and quick fajita tacos. This recipe is easily doubled, which you must, because believe me about that marinade. You will want to put it on all kinds of beans and veggies and drizzle more of it on all sorts of tacos and wraps. 

    Veggie Pinto Bean Fajita Tacos with Cilantro Chile Marinade. Easy Vegan Fajitas. Amazing Fajita Marinade for veggies and Beans. Vegan Gluten-free Soy-free Vegetarian Fajita Recipe | VeganRicha.com

    Veggie Pinto Bean Fajita Tacos with Cilantro Chile Marinade. Amazing Fajita Marinade for veggies and Beans. Easy Vegan Fajitas Vegan Gluten-free Soy-free Vegetarian Fajita Recipe | VeganRicha.com

    More Tacos from the blog

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    • Vegan Tinga bowl with Hearts of Palm, Chickpeas, Spanish…
    • Pulled Butternut Squash Tacos. Vegan Glutenfree Recipe
    • Jackfruit Meatballs Tacos
    • Jamaican Jerk Black Bean Tacos with Corn Salsa

    These tacos with this marinade, esp the marinade are


    • Easy
    • super addictive
    • cilantroey
    • versatile, use with any beans, tofu or tempeh or chicken subs or meat subs

    If you make it do leave me a comment, or tag me #veganricha on Instagram!

    Veggie Pinto Bean Fajita Tacos with Cilantro Chile Marinade. Easy Vegan Fajitas. Amazing Fajita Marinade for veggies and Beans. Vegan Gluten-free Soy-free Vegetarian Fajita Recipe | VeganRicha.com

    Marinate the veggies and beans. Cook until tender and sizzling, serve over warm tortillas or make a taco bowl with crunchy greens. Pin this recipe for later! Easy flavorful, beany vegan tacos. Use other beans for variation. 

    Easy Vegan Fajitas. Veggie Pinto Bean Fajita Tacos with Cilantro Chile Marinade. Amazing Fajita Marinade for veggies and Beans. Vegan Gluten-free Soy-free Vegetarian Fajita Recipe | VeganRicha.com

    Video:

    Veggie Pinto Bean Fajita Tacos with Cilantro Chile Marinade. Amazing Fajita Marinade for veggies and Beans. Vegan Gluten-free Soy-free Vegetarian Fajita Recipe | VeganRicha.com
    Print Recipe
    5 from 9 votes

    Veggie Pinto Bean Fajita Tacos with Cilantro Chile Marinade - Vegan Fajitas

    Veggie Pinto Bean Fajita Tacos with Cilantro Chile Marinade. Amazing Fajita Marinade for veggies and Beans. Vegan Gluten-free Soy-free Vegetarian Fajita Recipe. Easily doubled.
    Prep Time15 mins
    Cook Time25 mins
    Total Time40 mins
    Course: Main
    Cuisine: Gluten-free, Mexican, Vegan
    Servings: 3
    Calories: 242kcal
    Author: Vegan Richa

    Ingredients

    Fajita dressing:

    • 1/2 cup (8 g) packed cilantro
    • 3 tbsp chopped onion or scant 1/4 cup chopped onion
    • 2 cloves of garlic
    • 1/2 to 1 hot green chile
    • 3/4 tsp (0.75 tsp) ground cumin
    • 1 tsp ground coriander
    • 1/2 tsp (0.5 tsp) or more cayenne
    • a generous dash of black pepper
    • 1/3 to 1/2 tsp salt
    • 1 tbsp or more fresh lime juice
    • 3 tbsp or more water

    Veggies and Beans:

    • 1 red bell pepper thinly sliced
    • 1 green pepper thinly sliced
    • 1/2 (0.5 ) red onion thinly sliced
    • 15 oz can pinto beans or other beans or chickpeas drained and washed or 1.5 cups cooked

    Other:

    • Tacos 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!

    Video

    Nutrition

    Nutrition Facts
    Veggie Pinto Bean Fajita Tacos with Cilantro Chile Marinade - Vegan Fajitas
    Amount Per Serving
    Calories 242 Calories from Fat 9
    % Daily Value*
    Fat 1g2%
    Sodium 396mg17%
    Potassium 826mg24%
    Carbohydrates 45g15%
    Fiber 14g58%
    Sugar 4g4%
    Protein 14g28%
    Vitamin A 1695IU34%
    Vitamin C 89.8mg109%
    Calcium 82mg8%
    Iron 3.7mg21%
    * Percent Daily Values are based on a 2000 calorie diet.

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

    Reader Interactions

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    1. Maneesha

      June 14, 2022 at 4:53 pm

      5 stars
      Made this and loved it! I had the veggies and beans on top of a salad – perfect dinner! Thanks Richa!

      Reply
      • Vegan Richa Support

        June 17, 2022 at 6:36 pm

        healthy & tasty

        Reply
    2. Genny

      January 06, 2020 at 3:59 pm

      5 stars
      Yummy, and so easy to make!

      Reply
      • Richa

        January 06, 2020 at 4:06 pm

        thanks!

        Reply
    3. Cheryl

      May 01, 2019 at 1:14 pm

      I have made several times and it is fantastic. I have used this recipe over rice, nachos and soft shell tacos.

      Reply
      • Richa

        May 01, 2019 at 2:28 pm

        awesome!

        Reply
        • Pat

          May 15, 2022 at 12:40 pm

          What is the make and model of your little blending tool please? It looks like it works great. Your recipes so frequently require making a paste or dressing in small quantities, I need a good tool for that. My mini cuisinart food processor allows food to be stuck under the blades if there is only a small amount of food inside, leaving much not fully incorporated. Plus it leaks out of the top if there is liquid in it. Looking for something reliable that can fully blend a tiny amount. Thanks!

          Reply
          • Vegan Richa Support

            May 16, 2022 at 8:44 am

            I love my ninja! here’s the link: https://www.amazon.com/dp/B004XK4N9C?tag=onamzvegric-20&linkCode=ssc&creativeASIN=B004XK4N9C&asc_item-id=amzn1.ideas.LTI6QY3XOMOC and you could also use a regular blender

            Reply
    4. Deon

      February 04, 2019 at 7:44 pm

      5 stars
      These were absolutely amazing. What a wonderful recipe and marinade. This will become a regular meal in our house for sure!! Thank you!

      Reply
      • Richa

        February 04, 2019 at 11:24 pm

        wesome!

        Reply
    5. Punam Kalra

      January 13, 2019 at 8:27 pm

      5 stars
      I made these tonight because I wanted to do something different with pinto beans. This was delicious. I stopped myself from eating the whole thing because i still had Kheer (your brown rice kheer recipe) to have afterwards. The marinade was amazing. Thank you.

      Reply
      • Richa

        January 13, 2019 at 9:36 pm

        awesome! thanks!

        Reply
    6. Jenny

      April 28, 2018 at 7:09 pm

      Hello!
      Thanks so much for the recipe!!!
      What brand of tortilla wraps did you use? Would you be able to provide a link please?
      Thank you!

      Reply
      • Richa

        April 29, 2018 at 8:42 pm

        Any white or wheat tortillas. just check the ingredients. Most are generally accidentally vegan (flour, water, salt)

        Reply
    7. Vidya Kris

      January 23, 2018 at 3:01 pm

      5 stars
      Hey Richa,

      What is the blender you are using to make the marinade or dressing ?

      Reply
      • Richa

        January 23, 2018 at 3:22 pm

        ninja or nutribullet.

        Reply
    8. Cathi

      June 05, 2017 at 11:48 am

      5 stars
      Oh my goodness, this marinade is amazing, thank you so much! I made this for the first time today and it was so yummy! I will add this to my very favorites.
      Thanks,
      Cathi from Oklahoma

      Reply
      • Richa

        June 06, 2017 at 2:54 pm

        yay!

        Reply
    9. Rain

      March 03, 2017 at 7:25 pm

      5 stars
      I made these tonight. Delicious! Loved the cilantro and lime marinade. So good. Followed your recipe exactly except added a 1/2 tsp maple syrup to the marinade. The small amount of added sweetness seemed to take it up a level in taste. These will definitely be a regular for me. Also will make the marinade as a substitute for store bought hot sauce.

      Reply
    10. Satya

      February 02, 2017 at 1:10 pm

      5 stars
      Wow, another total winner! Thank you Richa, this was sooooo good. I added some sliced cremini to the veggie mix and served the tacos with a big green salad. Next time I will make double the pesto: I agree with Lisa, it is fabulous.
      Very thankful,
      Satya

      Reply
    11. Helen at the Lazy Gastronome

      February 01, 2017 at 7:34 am

      Started following you – This looks so good!! I’d love to have you share it on our Taco Tuesday link up!
      https://www.lazygastronome.com/taco-tuesday-2/

      Reply
    12. Lisa

      January 23, 2017 at 3:49 pm

      That cilantro marinade (pesto) raw is addicting. I dip tortilla chips in it straight. I pour it over hummus. I make guacamole with it. I have a new food I cannot live without. You rock.

      Reply
      • Rain

        March 03, 2017 at 7:27 pm

        Same here Lisa. Awesome sauce!!!

        Reply
    13. Mary Catherine

      January 19, 2017 at 7:34 am

      Made these for dinner for my husband and I the other night. I doubled the recipe so we would have enough leftovers for lunch the next day and WE ATE IT ALL THAT NIGHT. Seriously that marinade is incredible. Thanks so much!!

      Reply
      • Richa

        January 19, 2017 at 10:28 am

        Yay!

        Reply
    14. Lina

      January 16, 2017 at 11:12 pm

      I’m def making this for lunch today, cooked up some pinto beans last night and was looking for a yummy way to use them. But I have a question; are tortillas counted in the nutritional info provided?

      Reply
      • Richa

        January 17, 2017 at 10:08 am

        You can serve these in a bowl with crunchy greens or tortillas of choice, wheat, corn or other. I dont have nutritional info on the recipe. But if you do compute, use the tortillas you are using in the calculation.

        Reply
    15. Kassy | Enjoying Earth

      January 15, 2017 at 10:12 am

      Wowza, Richa! These look amazing. I love pinto beans, and I love tacos, so you are pretty much making my day right now. I will definitely be making these for dinner in the next few days, maybe even without the tortilla, in just a big taco bowl? YUM.

      Reply
      • Richa

        January 15, 2017 at 10:25 am

        yes of course, taco bowl for the win!

        Reply
    16. Emily

      January 13, 2017 at 6:51 pm

      5 stars
      Made these for dinner and they vanished before I could get a good helping. So I made another batch!

      Reply
      • Richa

        January 15, 2017 at 10:40 am

        Thanks!

        Reply

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