Pantry Fajitas

Contributor: Christine Pittman

You can absolutely make fajitas from pantry ingredients. The trick is to use quinoa and beans as the proteins, then add any other traditional fajita toppings that you have on hand.

  • Author: Christine Pittman
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 6 servings 1x
  • Category: Entrée
  • Method: Stovetop
  • Cuisine: American


  • Optional vegetables*
  • 1 and ½ cups water or low-sodium vegetable stock
  • 1 cup quinoa, rinsed
  • 1 (14.5 oz.) can low-sodium black beans, drained
  • 1 (14.5 oz.) can petite diced tomatoes, drained
  • 1 tsp. chili powder
  • ½ tsp. salt
  • ½ tsp. smoked paprika
  • 12 (6 in.) flour tortillas
  • Optional toppings**


  1. Into a large skillet that has a lid, combine water or stock, quinoa, black beans, diced tomatoes, chili powder, salt, and smoked paprika.
  2. Set heat to high and bring to a boil.
  3. Reduce heat to low, cover and allow to simmer until all liquid is absorbed and the quinoa is soft, about 13-16 minutes.
  4. Remove the skillet from the heat and uncover. Fluff the quinoa with a fork.
  5. Serve the quinoa mixture in flour tortillas with the optional toppings.


*If you have any of the following, heat the skillet over medium heat and add 1 teaspoon of cooking oil. Then sauté the vegetables in the oil, stirring occasionally, until softened, 4-5 minutes. After that, proceed with Step #1 but add the ingredients to the skillet with your cooked vegetables. Optional vegetables to include, use all or some or all of these: 1 small onion (chopped), 1 bell pepper (chopped), 2 ribs of celery (finely chopped), 2 carrots (shredded), 8 oz. mushrooms (chopped).

**If you have any of the following, add them to your fajitas as toppings: sliced black olives, jarred jalapeno slices, salsa, diced avocado, guacamole, shredded cheddar cheese, chopped tomatoes, chopped green onions, cilantro, sour cream, or Greek yogurt.