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Chillibeany Fajitas

Chillibeany Fajitas

with Citrus Soured Cream (SWAP)

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Since Patrick met Thomasina Miers from Wahaca last year, he’s gone Mexico mad! Mexican food has been up and coming for awhile now with its combinations of citrus flavours, spices and the complimentary textures of soft beans with crunchy peppers. For this simple recipe you’ll be knocking up your own refried beans, spicing things up with some Tabasco and topping it off with a cooling dollop of sour cream. It’s so good we might end up coming over for dinner ourselves!

Allergens:Cereals containing glutenMilkSulphites

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 conflict 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.

Preparation Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

4 unit(s)

Super Soft Tortilla with Whole Wheat

(ContainsCereals containing gluten)

1 unit(s)


½ cup(s)


0.3 cup(s)

Red Onion

1 tin(s)

Mixed Beans

1 unit(s)

Yellow Pepper

1 unit(s)

Red Pepper

1 unit(s)

Green Pepper

4 tbsp

Sour Cream


1 tsp

Ground Cumin

3 unit(s)



1 tbsp

Tomato Puree

Not included in your delivery





Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)2535.504 kJ
Energy (kcal)606 kcal
Fat16.0 g
of which saturates6.0 g
Carbohydrate90 g
of which sugars0.0 g
Protein25 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Instructionsarrow up iconarrow up icon
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Pre-heat your oven to 220 degrees, remove the core from each of the peppers and cut the remaining pepper into chunky slices. Coarsely chop up your coriander and finely dice your red onion. Lastly, rain and rinse your mixed beans.


Coat your peppers in a tsp of olive oil and a good pinch of salt and pepper. Put them in the oven for 20 mins, or until they're soft and a little crispy around the edges.


Heat 1 tbsp of olive oil in a medium-sized pan on medium-low heat. Cook your red onion for 5 mins then add a 1/4 of a tsp of salt and a pinch of pepper. Add in the mixed beans, tabasco, cumin, tomato puree and 5 tbsps of water and keep it for later.


Grate a 1/4 tsp of the lime zest into the soured cream. Squeeze in 1/2 tsp of juice and add a little pinch of salt and pepper. Give it all a good mix and keep it for later.


Make enquiries on the internet to have a mariachi band come to dinner.


To make your refried beans, take out 2/3 of the cooked beans from the pan and mash them up to a paste using the back of a fork. Now mix the remaining whole beans into the paste (so you have two textures). Check for seasoning and voila, they're done!


We like to serve all the different ingredients into bowls and let everyone dive in. Alternatively, you can wrap up your fajitas in the kitchen and send them out to the camp fire! Don't forget a good dollop of your citrus sour cream and garnish with plenty of coriander.