White Bean Fajitas

Bringing the spice and the smoke.

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I’ve been obsessed with fajita veggies since I was a kid (skillet-blistered peppers and smoky onions stuffed into a warm tortilla—what could be better?) but I was never really crazy about any accompanying protein—until I started making these white bean fajitas. Canned cannellini beans are pan-fried and tossed in a medley of fajita spices for a smoky, crispy co-star that rivals any marinated chicken or thinly sliced steak.

I prefer a veggie-heavy fajita, so I’m calling for just one can of beans here. If you’d like your fajitas to be more bean-forward, use two cans of beans, double the spices, and cook the beans in two batches, like the peppers. Keep in mind that the beans will be at their crispiest best when they’re freshly cooked, though, so if you don’t think you’ll be eating all the fajitas in one night, consider cooking the second can of beans on the night you plan to enjoy the second round.

When making any style of fajitas, a smoking-hot pan is key to getting those little blistered spots, as well as that smoky flavor. Use cast iron if you have one, and open a window before you start cooking: you’ll definitely be generating some smoke. Beyond that, exercise some patience (and a little courage) and let the food ride on the heat, undisturbed. True flavor will come from letting the vegetables and beans blister, sear, char, form a crust, and if you’re constantly tossing them around, disturbing their connection to the pan, that can’t happen. 

Leftover fajita beans and veggies make bomb leftovers. Store them in an airtight container for up to 3 days. They reheat well in the microwave (though I’ve been known to eat them cold as well) and while they’re great scooped into more warmed flour tortillas, I also love throwing them on top of a quick cabbage slaw or a bowl of quinoa or rice.

Enjoy!

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White Bean Fajitas

(Makes 8 fajitas)

Prep time: 10 minutes

Cook time: 30 minutes

5 tablespoons neutral oil, divided (I used vegetable oil)

3 medium bell peppers (preferably different colors), seeded and sliced lengthwise into ¼” strips

1 medium yellow onion, peeled and sliced lengthwise into thin wedges

1 ¼ teaspoons kosher salt, divided (I used Diamond Crystal)

1 (14.5-oz) can cannellini beans, drained and rinsed

1 teaspoon regular paprika (not smoked)

½ teaspoon chili powder

½ teaspoon garlic powder

¼ teaspoon ground cumin

8 small flour tortillas, preferably 6”, warmed

Lime wedges, for serving

Chopped cilantro, for serving (optional)

Sour cream, for serving (optional)

Equipment: large heavy pan (preferably cast iron), large bowl, tongs or plastic heat-proof spatula

Instructions

1. In a large, heavy (preferably cast-iron) pan, heat 1 tablespoon oil over medium-high heat until the oil flows fluidly around the pan and is almost (but not quite) smoking.

2. Add half the sliced bell peppers and ¼ teaspoon salt and briefly toss to combine, then spread evenly across the bottom of the pan. Let cook, undisturbed, until the bottoms are blistered and lightly charred, about 1 minute. Toss lightly, then arrange in an even layer again.

3. Continue to cook, tossing every minute, until the peppers are charred and softened, 3-4 minutes more. Remove to a large bowl and keep warm.

4. Repeat with 1 tablespoon oil, ¼ teaspoon salt, and remaining peppers, then repeat again with 1 tablespoon oil, ¼ teaspoon salt, and all the onions.

5. Add 1 tablespoon oil to the pan and return to medium-high heat. Add the beans, season with ½ teaspoon salt, and cook, tossing occasionally, until the beans are roughened and golden, about 2 minutes. Add remaining tablespoon oil to the pan and toss with beans, then sprinkle paprika, chili powder, garlic powder, and cumin evenly over. Cook, tossing, until fragrant, 1 minute more.

6. Return the peppers and onions to the pan and toss lightly to incorporate with the beans, then remove from the heat.

7. To serve, divide the blistered peppers and onions and the fajita beans between the warmed tortillas. Squeeze fresh lime juice over top and top with cilantro and a dollop of sour cream, if desired.

Originally posted February 23, 2022. Edited and republished May 19, 2026.