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Baked Bean Fajitas – Quick and Easy Dinner Recipe

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baked bean fajitas served with salad, chopped tomatoes and grated cheese, bowl of melon slices alongside

Baked Bean Fajitas – a quick and easy family dinner idea!

If you’re looking for a quick and easy dinner recipe the kids will just LOVE then say HELLO to our really, really easy Baked Bean Fajitas recipe.

If there’s one food kids all just seem to love it’s baked beans, my kids will pretty much eat baked beans with anything!

These vegetarian bean fajitas are super tasty and you can have them on the table ready to eat in less than 20 minutes. These are great for a quick lunch, especially when the kids are all home.

baked bean fajitas served with salad, chopped tomatoes and grated cheese, bowl of melon slices alongside

Baked Beans Fajita Ingredients

I’ve listed the basic fajita ingredients, but feel free to add in extra vegetables or anything else than needs using up – the good thing about fajitas is they’re really versatile.

ingredients for baked beans fajitas - baked beans, vine tomatoes, spring onions, pepper, red onion, smoked paprika, salad leaves and a pack of tortilla wraps
  • 1 can baked beans
  • 1 red onion
  • 1 pepper – any colour
  • 2 tsp smoked paprika
  • 1 tbs olive oil
  • 2 tomatoes
  • 2 spring onions
  • Handful of salad leaves
  • 4 soft flour tortilla wraps (use any you like – white, wholegrain or seeded)
  • Handful of grated cheese to serve (optional – skip if you want to keep the fajitas vegan)

How to make Baked Bean Fajitas

  • Dice the pepper and onions
chopped peppers and onions next to vine tomatoes and a Joseph Joseph colander with salad leaves in
  • Add the olive oil to a frying pan and gently fry the onions and peppers over a low heat for around 10 minutes until they’re softened.
peppers and red onion frying in a skillet pan
  • Whilst the peppers and onions cook – prepare your toppings – dice the tomato and slice the spring onions. Grate the cheese if you’re adding it.
chopped vine tomatoes and spring onions
  • After 10 minutes the peppers and onions will be nice and soft.
cooked red onion and peppers in a skillet pan next to a bowl of baked beans and saucer with smoked paprika on
  • Tip in the can of baked beans
fried onions and pepper with baked beans added
  • Add the smoked paprika (if you want your fajitas spicy – add a pinch of chilli flakes in here too)
fried onions and pepper with baked beans and smoked paprika added
  • Mix everything together and continue to cook on the hob for a further 5 minutes or until the baked beans are warmed through.
baked beans, red pepper and onions with smoked paprika all mixed together in a skillet pan
  • Once the beans are heated through – warm the flour wraps as per the packet instructions and then load them up!
baked bean fajita filling in a skillet pan with small bowls of fajita toppings surrounding it - salad leaves, grated cheese and chopped tomatoes
  • We like our baked bean fajitas with salad, diced tomatoes, grated Cheddar cheese and sliced spring onions.
baked bean fajitas served with salad, chopped tomatoes and grated cheese, bowl of melon slices alongside

Make Baked Bean Fajitas your way…

Feel free to add in any extra ingredients or toppings you like. Try…

  • Adding in courgettes or mushrooms to the baked bean fajita filling.
  • Add soured cream, sweetcorn or jalapeños to the fajitas.
  • Need your baked bean fajitas to feed more people? Add another can of baked beans and warm some extra tortilla wraps

What to eat with fajitas

Our baked bean fajitas are the perfect size for a simple, easy lunch and I usually follow them with some fruit for dessert.

If you’re making our vegetarian bean fajitas for dinner you might like to add a few side dishes, try…

  • a paper cone of sweet potato wedges with lemon-y mayonnaise drizzled over them and chopped dill scattered over.
  • grey painted wooden IKEA footstool with white and purple enamel bowl on top filled with homemade veggie rice salad
  • homemade ranch coleslaw in a blue and white floral pattered bowl on a dark indigo painted table
  • Sweet potato wedges – oven baked delicious wedges with a lemony mayonnaise dip, these are just SO good! (and a sneaky little way of adding more veggies to your diet)
  • Easy veggie rice – a simple vegetable packed rice dish perfect alongside fajitas, hot dogs or grilled chicken.
  • Ranch coleslaw – super tasty homemade slaw in a creamy ranch dressing.

Love easy dinner recipes? Try these…

  • fish finger wraps with lettuce, cucumber, fish fingers, mayonnaise and drizzle of tomato ketchup, bowl of french fires and bottles of vimto also on the table
  • tuna bolognese drizzled with olive oil and topped with torn basil leaves served in bowls
  • Homemade Cajun prawn tacos with spicy mango salsa garnished with lime wedges and tomatoes.
  • Fish Finger Wraps – the kids will go CRAZY for these tasty fish finger wraps – quick, easy and delicious!
  • Tuna Bolognese – a quick and easy tuna pasta recipe that’s ready to eat in less than 20 minutes!
  • Cajun Prawn Tacos – fresh and zingy tacos with a fruity salsa – easy, healthy and delicious.
Yield: Serves 4

Baked Beans Fajitas

baked bean fajitas served with salad, chopped tomatoes and grated cheese, bowl of melon slices alongside

The BEST vegetarian bean fajitas - so quick and tasty

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • 1 tbs olive oil 
  • 1 pepper
  • 1 red onion
  • 1 can baked beans 
  • 2 tsp smoked paprika 
  • 2 tomatoes 
  • handful of salad leaves 
  • 2 spring onions 
  • 4 soft flour tortilla wraps 

Instructions

  1. Peel and dice the onion and chop the pepper.
  2. Add the olive oil to a frying pan and fry the onion and pepper over a low heat for 10 minutes
  3. Tip in the can of baked beans and smoked paprika -and continue to cook until the beans are heated through properly.
  4. Prepare the toppings - diced the tomatoes and slice the spring onion - grate the cheese if using
  5. Warm the tortilla wraps as per the packet instructions
  6. Load up the wraps with the baked bean mixture and top with tomatoes, salad leaves and sliced spring onions

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 339Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 549mgCarbohydrates: 58gFiber: 7gSugar: 8gProtein: 10g

Nutritional content will vary depending on the exact ingredients you use and how careful you are with measuring - this nutritional information is given as a general guide only and may not be accurate - you should always calculate your own nutritional information especially if you have specific dietary requirements.

© wendy
Cuisine: Mexican / Category: Dinner

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