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Black Bean, Pepper and Mushroom Fajitas with Chorizo

Black Bean, Pepper and Mushroom Fajitas with Chorizo

with Avocado and Zesty Soured Cream
4.5(10)
Recipe Development Team
Recipe Development TeamUpdated on January 16, 2026
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Calories
: 
891 kcal
Protein
: 
33.7g protein
Difficulty
: 
Easy
Allergens:
  • Celery
  • Cereals containing gluten
  • Milk
  • May contain traces of allergens
  • Celery
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

2

Bell Pepper

(Contains: May contain traces of allergens, 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)

90

Chorizo

Not included in your delivery

50

Water for the Sauce

Energy (kcal)891 kcal
Energy (kJ)3728 kJ
Fat44.2 g
of which saturates15.5 g
Carbohydrate86.9 g
of which sugars14.7 g
Protein33.7 g
Salt5.8 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Bowl
•Zester
•Sieve
•Garlic Press
•Pan

Instructions

PDF
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 large frying pan on high heat (no oil).

b) Once hot, add the chorizo and fry until it starts to brown, 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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