Chillibeany Fajitas

Name: Chillibeany Fajitas with Citrus Soured Cream
Total time: 30 min
Yield: 2
Cuisine: 0
Ingredients: 1 Yellow Pepper; 1 Red Pepper; 1 Green Pepper; 4 Coriander; 1 Red Onion; 1 Mixed Beans; Tabasco; 1 Cumin; 1 Tomato Puree; 1 Lime; 4 Sour Cream; 4 Super Soft Tortillas with Whole Wheat

with Citrus Soured Cream

Recipe Development TeamPublished on May 28, 2015

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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!

Tags:

Spicy

•Veggie

Allergens:

Sulphites

•Milk

•Cereals containing gluten

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.

Total30 minutes

Active

DifficultyMedium

Ingredients

serving amount

Yellow Pepper

Red Pepper

Green Pepper

Coriander

Red Onion

Mixed Beans

Tabasco

(Contains: Sulphites)

Cumin

Tomato Puree

Lime

Sour Cream

(Contains: Milk)

Super Soft Tortillas with Whole Wheat

(Contains: Cereals containing gluten)

Nutritional information

/ per serving

Energy (kcal)817 kcal

Energy (kJ)3418 kJ

Fat25 g

of which saturates13 g

Carbohydrate107 g

Protein30 g

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

Utensils

•Knife

•Strainer

•Baking Tray

•Lid

•Pan

•Bowl

•Grater

•Spoon

•Fork

Cooking Instructions and Tips

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, drain 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 ¼ of a tsp of salt and a pinch of pepper. Add in the mixed beans, tabasco, cumin, tomato purée and 5 tbsp of water. Cook with a lid for 15 mins.

Grate a ¼ tsp of the lime zest into the soured cream. Squeeze in ½ tsp of juice and add a little pinch of salt and pepper. Give it all a good mix and keep it for later.

To make your refried beans, take out ⅔ 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!

Put your tortilla wraps in the oven for 2 mins to warm them up. We like to serve all the different ingredients into bowls and let everyone dive in. Alternatively, you can roll 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.