These Vegetarian Fajitas with Creamy Chipotle Sauce are a meatless but protein-packed meal with a delicious restaurant-style sauce!
I’ve already told you guys about my nostalgic love for fajitas in my Fajita Veggies post.
While those chipotle fajita veggies are great wrapped into a tortilla with steak, chicken or shrimp, I often eat them for lunch, paired with beans in these Vegetarian Fajitas.
It may sound a little boring based on the recipe title, but I can promise you, this recipe is anything but boring.
I have a trick to make canned beans a little more interesting, and a dreamy, creamy sauce that will make you think you’re at a restaurant. Let’s get into it, shall we?
How to make vegetarian fajitas at home:
While you could make vegetarian fajitas with simply, well, vegetables, I like to add beans so that there’s some protein included in my meal, which will keep me full longer.
For this recipe, you’ll start by stirring together some simple ingredients to make the Creamy Chipotle Sauce.
Then you’ll be mashing and heating some beans, heating up those chipotle Fajita Veggies you already have made, warming some tortillas, and that’s it! You’re ready to eat!
This is a vegetarian fajitas recipe with beans!
It’s pretty standard to find a vegetarian fajita recipe that uses beans. But what about two different textures of beans?
I find that playing with different textures in the kitchen is almost as important as pairing flavors. Nobody likes a dish that is all mushy or all crunchy – our palates don’t want that.
So, for this recipe, I have mashed together half of the pinto beans with half of the black beans, until they kind of have a refried bean texture.
This mashed bean spread also helps everything stay together while eating the fajita (it kind of acts like a bean glue, I guess?).
I’ve also left half of the beans as well, whole beans, for a different texture. Serving two textures of beans adds a minimal amount of work, but really does make this vegetarian dish a bit more interesting to eat!
What goes in vegetarian fajitas?
- black beans
- pinto beans
- flour tortillas
- fajita veggies
- sour cream
- chipotles in adobo sauce
How do you make fajita sauce from scratch?
Often, you’ll see fajitas served simply with sour cream (which don’t get me wrong, I love!). But I wanted to jazz up these vegetarian fajitas with a sauce that is just a bit more interesting, but not much work at all.
The key ingredient here is a can of chipotle peppers in adobo sauce, which is exactly as it sounds – chipotle peppers (which are ripe jalapeño peppers that have been smoked) that come in a can full of adobo sauce (a sauce made with chili powder, vinegar, sugar, garlic and herbs).
I often find that just the adobo sauce itself is all the flavor and heat I need in some dishes. Start by making the Creamy Chipotle Sauce with mayonnaise, sour cream, adobo sauce, lime juice and honey.
Taste it, and if you decide that you’d like more heat in your sauce, finely chop up a chipotle pepper and add a little of it to the sauce.
For the Creamy Chipotle Sauce:
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon adobo sauce
- 1 tablespoon fresh lime juice
- 1 teaspoon honey
- 1-2 teaspoons finely chopped chipotle pepper in adobo sauce (optional, to make sauce spicier)
For the Vegetarian Fajitas:
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (15 ounces) pinto beans, rinsed and drained
- 12 flour tortillas (fajita sized)
- 1 batch Fajita Veggies, warmed
- Lime wedges and fresh cilantro, for garnish
- Make the Creamy Chipotle Sauce: In small bowl, stir together mayonnaise, sour cream, adobo sauce, lime juice, and honey. Taste the sauce and decide if you'd like it spicier. If so, stir in chopped chipotle pepper until desired flavor is achieved.
- Make the Vegetarian Fajitas: In microwave-safe medium bowl, use potato masher or fork to mash half of black beans and half of pinto beans until relatively smooth. Place remaining whole beans in separate microwave-safe medium bowl. Microwave each bowl of beans 2 to 3 minutes or until warmed through, stirring occasionally. Cover to keep warm.
- Wrap tortillas in damp paper towel and microwave 30 seconds or until warm and pliable. Alternatively, use the flames of a gas stove to warm and soften tortillas.
- Fill tortillas with mashed beans, whole beans and Fajita Veggies. Drizzle with Creamy Chipotle Sauce. Serve immediately with lime wedges and cilantro.
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Amount Per Serving: Calories: 737Total Fat: 24gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 14mgSodium: 1255mgCarbohydrates: 114gFiber: 11gSugar: 13gProtein: 20g
More yummy vegetarian entrees:
- Grilled Zucchini Roll Ups with Feta – a delicious summer veggie dinner!
- General Tso’s Cauliflower Tostadas – spicy, sweet and craveable.
- Vegan Lentil Curry – bookmark this for a cold winter night.
- Mushroom Risotto – a restaurant-quality dish easily made at home.
- Mushroom & Gouda Tacos – so gouda!
- Chickpea Gyros from Midwest Foodie
- Spinach Ricotta Stuffed Peppers from Lil’ Luna