Veggie and Black Bean Fajitas
with Avocado, Chipotle Crema and Pickled Spring Onion
- Milk
- Wheat
- Cereals containing gluten
- Celery
- May contain traces of allergens
- Milk
Ingredients
2 unit(s)
Green Pepper
(May contain traces of: Celery)
1 unit(s)
Spring Onion
1 unit(s)
Garlic Clove
1 carton(s)
Black Beans
1 unit(s)
Lime
60 grams
Mature Cheddar Cheese
(Contains: Milk)
2 sachet(s)
Mexican Style Spice Mix
6 unit(s)
Plain Taco Tortillas
(Contains: Wheat, Cereals containing gluten)
75 grams
Soured Cream
(Contains: Milk May contain traces of: Milk)
10 grams
Chipotle Paste
Not included in your delivery
½ tsp
Sugar
50 milliliter(s)
Water
Nutritional information
Instructions
a) Preheat your oven to 200°C.
b) Halve the peppers and discard the core and seeds. Slice into thin strips.
c) Trim and thinly slice the spring onion. Peel and grate the garlic (or use a garlic press).
d) Drain and rinse the black beans in a sieve. Pop half in a bowl and crush lightly with the back of a fork.
a) Halve the lime.
b) Pop the spring onion into a small bowl. Squeeze in the juice from half the lime and season with salt. Add the sugar (see ingredients for amount) and mix well. Then, set the pickle aside.
c) Heat a drizzle of oil in a large frying pan on high heat. Once the oil is hot, add the pepper. Fry until just soft, 3-4 mins. Stir occasionally while it cooks.
a) Meanwhile, slice lengthways into the avocado.
b) Once you reach the stone, turn the avocado around to cut it in half. Twist each half and pull it apart.
c) Remove the stone, scoop the flesh out onto a board and cut into 1cm chunks.
a) Once the veg has softened, add the Mexican style spice mix, garlic, black beans (whole and crushed) and water (see ingredients for amount).
b) Cook, stirring, until the water has reduced and the mixture has thickened slightly, 1-2 mins.
c) Once the bean and pepper fajita mix is ready, squeeze in some lime juice, season with salt and pepper, mix together then take off the heat.
a) Meanwhile, pop the tortillas onto a baking tray and into the oven to warm through, 1-2 mins.
b) In a small bowl, mix together the soured cream and chipotle paste (see ingredients for amount, use less if you don't like too much heat).
c) Cut any remaining lime into wedges.
a) Once everything is ready, lay your tortillas onto your serving plates (3 per person).
b) Spread over the chipotle crema, then top with the fajita mix.
c) Scatter on the avocado and finish with the pickled spring onion.
d) Serve any remaining lime wedges alongside for squeezing over.
Enjoy!
