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Cilantro Lime Fajitas are a great way of getting in that needed protein and veggies for a great whole foods diet during postpartum! You can even prep this ahead of time and create freezer meals with the ingredients!

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This fajita burrito thing was inspired by Chipotle’s vegetarian burritos… only better! I highly recommend making your own tortilla’s for this. It really makes a difference and it’s not that hard.     Protein: 22g for two (will be slightly less with vegan tortillas).

Serves about 4 people


Extra virgin olive oil, enough for a couple turns around the pan
1/2 cup of brown rice
1 medium bell pepper
1 medium onion
1 can of black beans or pinto beans
1 can of corn
Shredded cheese
Chili powder
Ground cumin
Black pepper
Lime juice from one lime
Whole wheat  tortillas


Cook rice as directed, first.

  1. Heat olive oil in pan over medium heat, and add sliced onion and bell pepper. Sprinkle some ground cumin and chili powder lightly over the top, more cumin than chili powder. Cook ’til tender.
  2. Rinse and drain black beans and corn. In a separate pot heat both thoroughly.
  3. When the rice is done, sprinkle in a generous amount of cilantro and squeeze a lime over top. If you have fresh cilantro feel free to chop and add that instead of dried.
  4. Serve in warm tortillas with cheese. Sour cream, avocado, and diced tomatoes are great toppers as well.
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