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Mexican Recipes

Black Bean, Pepper and Mushroom Fajitas

Black Bean, Pepper and Mushroom Fajitas

Black Bean, Pepper and Mushroom Fajitas

with Avocado and Zesty Soured Cream

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Looking for a quick and tasty midweek dinner option? Try cooking up our Black Bean, Pepper and Mushroom Fajitas in just 20 minutes for a delicious and speedy meal.

Tags:

New

•Rapid

•Veggie

Allergens:

Celery

•Cereals containing gluten

•Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total20 minutes

Active 20 minutes

DifficultyEasy

Ingredients

serving amount

2

Bell Pepper

(May contain traces of: Celery)

1

Garlic Clove**

1

Lime

1

Black Beans

180

Sliced Mushrooms

1

Avocado

10

Chipotle Paste

10

Vegetable Stock Paste

(Contains: Celery)

6

Plain Taco Tortillas

(Contains: Cereals containing gluten)

75

Soured Cream

(Contains: Milk)

Not included in your delivery

50

Water for the Sauce

Nutritional information

Energy (kcal)693 kcal

Energy (kJ)2900 kJ

Fat27.9 g

of which saturates9.5 g

Carbohydrate85.5 g

of which sugars14.4 g

Protein22.5 g

Salt3.2 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Bowl

•Zester

•Sieve

•Garlic Press

•Pan

•Baking Tray

Cooking Instructions and Tips

Get Prepped

1

a) Preheat your oven to 220°C/200°C fan/gas mark 7.

b) Halve the peppers and discard the core and seeds. Slice into thin strips.

c) Peel and grate the garlic (or use a garlic press). Zest and halve the lime.

d) Drain and rinse the black beans in a sieve. Pop half into a bowl and roughly mash with the back of a fork.

Stir-Fry the Veg

2

a) Heat a drizzle of oil in a large frying pan on high heat.

b) Once hot, add the pepper and sliced mushrooms. Stir-fry until just soft, 3-4 mins.

Hello Avocado

3

a) Meanwhile, halve the avocado and remove the stone.

b) Use a tablespoon to scoop the flesh out onto a board.

c) Cut into 1cm chunks.

Make the Fajita Filling

4

a) Once the veg has softened, add the chipotle paste, veg stock paste, garlic, black beans (whole and crushed) and water for the sauce (see pantry for amount) to the pan.

b) Cook, stirring, until the liquid has reduced and the mixture has thickened slightly, 1-2 mins.

c) When the fajita filling is ready, squeeze in some lime juice and season with salt and pepper. Mix well, then remove the heat.

Mix the Zesty Soured Cream

5

a) Meanwhile, pop the tortillas onto a baking tray and into the oven to warm through, 1-2 mins.

b) In another small bowl, mix together the soured cream and lime zest.

c) Cut any remaining lime into wedges.

Assemble and Serve

6

a) When everything's ready, lay your tortillas onto your plates (3 per person).

b) Spread over a spoonful of the zesty soured cream, then top with the fajita filling and avocado - as much as you'd like.

c) Serve any remaining lime wedges alongside for squeezing over.

Enjoy!

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