Skip to main content
Rainbow Pepper Fajitas
Rainbow Pepper Fajitas

Rainbow Pepper Fajitas

with Refried Beans and Citrus Sour Cream

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:
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.

Total35 minutes
Active 15 minutes
DifficultyMedium

Ingredients

serving amount

1

Bell Pepper

1

Mixed Beans

1.32

Ground Cumin

1

Yellow Pepper

15

Tomato Puree

½

Lime

75

Soured Cream

(Contains: Milk)

40

Wild Rocket

4

Super Soft Tortillas with Whole Wheat

(Contains: Cereals containing gluten)

1

Green Pepper

(May contain traces of: Celery)

1

Red Onion

¼

Chilli Flakes

5

Coriander

Not included in your delivery

100

Water

Nutritional information

Energy (kcal)464 kcal
Energy (kJ)1941 kJ
Fat14 g
of which saturates5 g
Carbohydrate62 g
of which sugars19 g
Protein18 g
Salt1.7 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Sieve
Baking Tray
Grill Pan
Bowl
Grater
Potato Masher
Plate

Instructions

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
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
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
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
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
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!

This week's must-try HelloFresh recipes

Greek Style Chicken and Halloumi BBQ Skewers

Greek Style Chicken and Halloumi BBQ Skewers

with Flatbreads, Parsley Yoghurt and Baby Gem Salad
Korean Inspired Gochujang Pork Belly and Sesame Pear Slaw

Korean Inspired Gochujang Pork Belly and Sesame Pear Slaw

with Sambal Rice and Cucumber Salad
Char Siu Udon and Sweet Chilli Veggie Gyozas

Char Siu Udon and Sweet Chilli Veggie Gyozas

with Soy-Sesame Broccoli, Mushrooms and Peanut-Coriander Gremolata
Make your own Curry Paste: Butternut Butter Masala

Make your own Curry Paste: Butternut Butter Masala

with Peas, Cashew Nuts and Rice
Seared Monkfish Medallions on Lemon Risotto

Seared Monkfish Medallions on Lemon Risotto

with Homemade Bacon Jam and Rocket Salad
Homemade Lamb Keema Pau

Homemade Lamb Keema Pau

with Mango Chutney, Pickled Onion and Salad
Quick Goulash Inspired Beef

Quick Goulash Inspired Beef

with Bulgur Wheat, Bell Pepper and Soured Cream
Jerk Style Spatchcock Chicken and Pineapple Chutney

Jerk Style Spatchcock Chicken and Pineapple Chutney

with Coconut Rice & Beans, Slaw and Tenderstem®
Mozzarella and Roasted Butternut Squash Salad

Mozzarella and Roasted Butternut Squash Salad

with Rocket, Pesto Dressing and Croutons
Crispy Onion Topped BBQ Hot Dogs and Chips

Crispy Onion Topped BBQ Hot Dogs and Chips

with Burger Sauce Slaw and Rocket
Homemade Jamaican Style Curried Beef Patties

Homemade Jamaican Style Curried Beef Patties

with Roasted Pepper and Pickled Onion Salad
Thai Style Chicken Spaghetti

Thai Style Chicken Spaghetti

with Pepper, Spinach and Peanuts
Biang Biang Inspired Hand-Cut Noodles in Hoisin Sauce

Biang Biang Inspired Hand-Cut Noodles in Hoisin Sauce

with Stir-Fried Veg and Crushed Peanuts
Caribbean Style Spiced Salmon

Caribbean Style Spiced Salmon

with Kiwi Salsa, Chips and Zesty Slaw
Easy Peasy Chorizo Linguine

Easy Peasy Chorizo Linguine

with Peas and Balsamic Glaze
Chinese Style BBQ Pork Steak

Chinese Style BBQ Pork Steak

with Sesame Chips, Asparagus and Garlicky Tenderstem® Broccoli
Middle Eastern Style Lamb and Couscous

Middle Eastern Style Lamb and Couscous

with Roasted Cumin Carrots and Yoghurt
Chipotle Chicken Fajita Traybake

Chipotle Chicken Fajita Traybake

with Soured Cream and Baby Leaf Salad
Thai Style Coconut Fried Chicken and Green Curry Mayo

Thai Style Coconut Fried Chicken and Green Curry Mayo

with Sweet Chilli Bacon Smashed Potatoes, Mango and Coriander Salad
21 Day Aged Rump Steak and Crispy Parmesan Gnocchi

21 Day Aged Rump Steak and Crispy Parmesan Gnocchi

with Spiced Chorizo Salsa and Tenderstem®