Chillybeany Fajitas

Name: Chillybeany Fajitas with Citrus Soured Cream
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 Red Pepper; ½ Yellow Pepper; 1 Green Pepper; 3 Coriander; 1 Red Onion; 1 Mixed Beans; 2 Habernero Sauce; 1 Cumin; 2 Tomato Puree; ½ Lime; ½ Sour Cream; 4 Super Soft Tortillas with Whole Wheat

with Citrus Soured Cream

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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 a while now with its combinations of citrus flavours, spices and the 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:

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

Red Pepper

Yellow Pepper

Green Pepper

Coriander

Red Onion

Mixed Beans

Habernero Sauce

(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)573 kcal

Energy (kJ)2397 kJ

Fat14 g

of which saturates5 g

Carbohydrate78 g

Protein26 g

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

Utensils

•Knife

•Strainer

•Baking Tray

•Grill Pan

•Grater

•Mixing Bowl

•Bowl

•Plate

Instructions

Pre-heat your oven to 220 degrees. Remove the core from each of the peppers and chop them into chunky slices. Coarsely chop the coriander and finely chop the red onion. Lastly, drain and rinse the mixed beans.

Coat the peppers in 1 tsp of olive oil and a good pinch of salt and pepper. Place on a baking tray and put 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 frying pan on medium-low heat. Cook the red onion for 5 mins then add ¼ tsp of salt and a pinch of pepper.Add in the mixed beans, habanero sauce, cumin, tomato purée and 5 tbsp of water. Cook with a lid on for 15 mins.

Grate a ¼ tsp of lime zest into the sour cream. Squeeze in ½ tsp of juice and add a little pinch of salt and pepper. Give it all a good stir 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 two-thirds of the cooked beans from the pan and mash them 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 the tortillas in the oven for 2 mins to warm them. We like to serve the peppers, bean mix and sour creamin separate bowls so everyone can dive in. Alternatively you can add the ingredients to the tortillas, roll them up 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.