Fajita Recipe
Charred peppers and onions, black or refried beans, rice, shaved cabbage, cheese, sour cream, choice of salsa + Add a protein (see options below)
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Vegetable fajita mix
Beans & rice
Crunch & toppers
Optional protein add-ons (choose one)
To serve
Method
Vegetable fajita mix
- 1
prep vegetables
Core and seed bell peppers, then slice into 1/4-inch strips. Peel the onion and cut into 1/4-inch strips. Pat vegetables dry.
- 2
char vegetables
Heat a large cast-iron skillet or heavy sauté pan over medium-high heat until very hot (about 3–4 minutes). Add 1 tablespoon vegetable oil and swirl to coat. Add peppers and onions in an even layer — do not overcrowd. Let sit, undisturbed, for 2–3 minutes to develop char, then toss and continue cooking, stirring occasionally, for another 4–6 minutes until softened and edges are nicely browned.
- 3
season vegetables
Reduce heat to medium, add remaining 1 tablespoon oil, sprinkle fajita seasoning, salt and black pepper over the vegetables, toss to coat, and cook for 1–2 minutes to bloom the spices. Finish with lime juice and remove from heat. Transfer to a warm plate and keep covered.
Optional protein add-ons (choose one)
- 4
prepare protein
Pat chosen protein dry and season lightly with 1/2 teaspoon salt and 1/4 teaspoon black pepper and 1/2 tablespoon fajita seasoning. For chicken or steak: heat skillet to high, add 1 tablespoon oil, cook 2–3 minutes per side for thin slices (until cooked through and browned). For shrimp: cook 1–2 minutes per side until opaque and pink. For tofu: sear slices 2–3 minutes per side until golden. Remove from pan, let rest 2 minutes, then slice/trim to bite-sized pieces and toss with a little lime juice.
- 5
Beans & rice
- 6
warm beans
For black beans: warm in a small saucepan over low-medium heat with 1–2 tablespoons water and 1/8–1/4 teaspoon salt; simmer 4–6 minutes, stirring occasionally. For refried beans: warm and stir in 1–2 tablespoons water or oil to loosen, heat 3–4 minutes. Stir in chopped cilantro if using.
- 7
warm rice
If rice is cold, warm in microwave covered for 1–2 minutes with a tablespoon of water or reheat in a skillet with 1 teaspoon oil for 2–3 minutes until hot. Season lightly with remaining salt.
Crunch & toppers
- 8
prepare toppings
Shred cabbage finely and chill. Grate cheese if not pre-shredded. Portion sour cream into a small bowl and set salsa in a serving dish. Cut lime into wedges.
To serve
- 9
warm tortillas
Warm a dry skillet over medium heat and warm each flour tortilla 20–30 seconds per side, or brush lightly with butter/oil and warm 30–45 seconds per side until pliable. Keep tortillas wrapped in a clean towel to retain heat.
- 10
assemble fajitas
Place a warm tortilla on a plate. Spoon 1/4 cup warm rice and 1/4 cup beans down the center. Top with 1/3–1/2 cup charred peppers and onions and 2–3 oz of chosen protein (if using). Add a small handful of shredded cabbage, sprinkle 2 tablespoons cheese, add a dollop (about 1 tablespoon) of sour cream and 1–2 tablespoons salsa. Squeeze a lime wedge over the top and fold/roll to serve.
- 11
serve
Serve immediately while hot with extra salsa, lime wedges, and any additional toppings on the side.