Weeknight dinners have never been easier than with stovetop skillet fajitas! Saucy, tender fajita veggies paired with refried beans for a satisfying meatless meal!
Slice the red bell pepper and onions into similar sizes so they cook evenly. If you like extra caramelized onions, slice them thinner than the peppers.
3 bell peppers, 1 red onion
Drizzle the oil across the skillet and heat over medium-high heat. Add in the veggies and a pinch of salt, and toss to coat with the hot oil. Let cook for 8-10 minutes, stirring only occasionally to encourage some char.
2 Tablespoons olive oil
Gently pour in the fajita sauce and stir to coat. Allow the sauce to simmer with the veggies for about 3-4 minutes until slightly thick and coated. While the veggies cook, heat the refried beans if needed, either on the stovetop or in the microwave.
2 cups vegetarian refried beans, ½ cup fajita sauce
Once the veggies are tender and coated with the sauce, remove from heat. Assemble the fajita tacos by spreading refried beans on a warmed corn or flour tortilla, and top with veggies. Garnish with desired toppings and enjoy!
8 corn or flour tortillas
Notes
Store any leftovers in an airtight container in the fridge for up to 4 days.