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Mexican Recipes
Rainbow Pepper Fajitas

Rainbow Pepper Fajitas

with Refried Beans and Citrus Sour Cream

veggie
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3.3 / 4 Ratingout of 905 ratings
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Fajitas always go down a treat at the Fresh Farm. Mexican food combines clean citrus flavours and warm spices, and is texturally exciting too with soft beans brushing up against crunchy peppers. For this simple recipe you’ll be knocking up your own refried beans. It’s so good we might end up coming over for dinner ourselves!

Allergens:MilkGluten
Preparation Time35 minutes
Difficulty levelLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Red Pepper

1 unit(s)

Yellow Pepper

1 unit(s)

Green Pepper

1 unit(s)

Red Onion

1 bunch(es)

Coriander

1 tin(s)

Mixed Beans

1 tsp

Cumin

15 grams

Tomato Puree

½ unit(s)

Lime

½ pot(s)

Sour Cream

(ContainsMilk)

4 unit(s)

Wholemeal Tortilla

(ContainsGluten)

1 bag(s)

Rocket

¼ tsp

Chilli Flakes

Not included in your delivery

100 milliliter(s)

Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
Energy (kJ)1941 kJ
Energy (kcal)464 kcal
Fat14.0 g
of which saturates5.0 g
Carbohydrate62 g
of which sugars19.0 g
Protein18 g
Salt1.72 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensilsarrow down iconarrow down icon
Sieve
Baking Tray
Frying Pan
Bowl
Grater
Potato Masher
Plate
Instructionsarrow up iconarrow up icon
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Prep the Veggies
Prep the Veggies
1

Preheat your oven to 200°C. Halve, then remove the cores from the peppers and cut into 1cm wide slices. Halve, peel and finely chop the red onion. Roughly chop the coriander (stalks and all). Drain and rinse the mixed beans in a sieve.

Roast the Peppers
Roast the Peppers
2

Spread the peppers out on a baking tray. Drizzle over a little olive oil and season with a pinch of salt and a good grind of black pepper. Roast on the top shelf of your oven until soft and a little crispy round the edges, 20-25 mins. Tip: If the peppers are done before you're finished with everything else, just take them out of your oven to wait, then pop them back in to warm though for a couple of minutes before serving.

Cook the Beans
Cook the Beans
3

Heat a splash of olive oil in a frying pan over medium heat and add the onion. Cook for 5 mins, until soft. Add the mixed beans, cumin, a small pinch of chillitomato purée and water (amount specified in the ingredient list). Season with a pinch of salt and black pepper. Cook with the lid on for 15 mins, until the beans start to break down.

Mix the Sour Cream
Mix the Sour Cream
4

Zest the lime with a grater. Stir a pinch of the zest into the sour cream then cut the lime in half and squeeze a little juice in too. Not too much! Add a little salt and a grind of black pepper. Stir it all together, check that you like the level of seasoning and adjust if necessary. Keep to one side.

"Refry" the Beans
"Refry" the Beans
5

To make the refried beans remove one half of the bean mixture to a bowl. Mash the rest in the pan to a paste using the back of a fork or a potato masher. Add back the reserved beans along with half the coriander. Taste and add a little more salt if necessary.

Serve
Serve
6

Put the tortillas in your oven to warm for 2 mins (heat up the peppers at this stage too if necessary). Toss the rocket in a little leftover lime juice, a drizzle of olive oil and some salt and black pepper. Serve the peppers, refried beans, citrus sour cream, rocket and remaining coriander in separate bowls so everyone can dive in and create their own fajitas. Enjoy!