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Chillibeany Fajitas with Citrus Sour Cream

Chillibeany Fajitas with Citrus Sour Cream

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Fajitas go down a treat at the Fresh Farm. Mexican food has great combinations of clean citrus flavours, warm spices and complimentary textures of soft beans and crunchy peppers. For this simple recipe, you’ll be knocking up your own refried beans, spicing things up with some habanero sauce 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:Veggie
Allergens:SulphitesMilkGluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time45 minutes
Difficulty levelMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit(s)

Red Pepper

1 unit(s)

Yellow Pepper

1 unit(s)

Green Pepper

1 unit(s)

Red Onion

½ bunch(es)

Coriander

1 tin(s)

Mixed Beans

¼ tsp

Habanero Sauce

(ContainsSulphites)

1 tsp

Ground Cumin

1 tbsp

Tomato Puree

½ unit(s)

Lime

½ pot(s)

Sour Cream

(ContainsMilk)

4 unit(s)

Super Soft Tortilla with Whole Wheat

(ContainsGluten)

40 bag(s)

Rocket

Not included in your delivery

100 milliliter(s)

Water

Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)1904 kJ
Energy (kcal)455 kcal
Fat18.0 g
of which saturates6.0 g
Carbohydrate57 g
of which sugars14.0 g
Protein17 g
Salt2.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Knife
Strainer
Baking Tray
Pan
Bowl
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 220 degrees. Remove the core from the red, yellow and green peppers and cut into 1cm wide slices. Cut the red onion in half through the root, peel and chop into ½cm chunks (or as small as you can). Roughly chop the coriander leaves, discarding the stalks. Lastly, drain and rinse the mixed beans in a colander or sieve.

2

Coat your peppers in a splash of olive oil and a good pinch of salt and black pepper. Place on a baking tray and put on the middle shelf of your oven for 20 mins, or until they’re soft and a little crispy around the edges.

3

Heat a splash of oil in a non-stick frying pan over medium heat. When hot, add your onion and cook for 5 mins before adding in the mixed beans, habanero sauce, cumin, tomato purée and the water (amount specified in the ingredient list). Season with a pinch of salt and a good grind of black pepper. Tip: Add as much habanero sauce as you can handle - be careful, it's hot! Cook with a lid on for 15 mins until thickened and starting to break down.

4

Grate a pinch of lime zest, squeeze a dash of lime juice and add a sprinkle of salt and black pepper into the sour cream. Give it all a good stir and keep to one side.

5

Now to make your refried beans! Remove one-third of your bean mixture to a bowl. Mash the rest to a paste in the pan using the back of a fork or a potato masher. Now add your reserved beans back into your mashed beans along with half of your coriander. Taste and add some salt if necessary.

6

Put the tortillas in your oven for 2 mins to warm. Toss the rocket in a little leftover lime juice, a drizzle of olive oil and a good pinch of salt and pepper. We like to serve the peppers, chilli bean mix and citrus sour cream in separate bowls so everyone can dive in. Alternatively, you can add the ingredients to your tortillas, roll them up in the kitchen and send them out to the camp fire! Don’t forget an extra dollop of your citrus sour cream, your dressed rocket and a final sprinkle of coriander!