Veggie Black Bean and Avocado Fajitas
with Zesty Soured Cream and Pickled Spring Onion
- Wheat
- Cereals containing gluten
- Milk
- Milk
- May contain traces of allergens
Ingredients
2 unit(s)
Bell Pepper
1 unit(s)
Spring Onion
1 unit(s)
Garlic Clove
1 carton(s)
Black Beans
1 unit(s)
Lime
180 grams
Sliced Mushrooms
1 unit(s)
Avocado
10 grams
Chipotle Paste
10 grams
Vegetable Stock Paste
6 unit(s)
Plain Taco Tortillas
(Contains: Wheat, Cereals containing gluten)
75 grams
Soured Cream
(Contains: Milk May contain traces of: Milk)
Not included in your delivery
½ tsp
Sugar for the Pickle
50 milliliter(s)
Water for the Sauce
Nutritional information
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
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 into a bowl and roughly mash with the back of a fork.
a) Zest and halve the lime.
b) Pop the spring onion into a small bowl. Squeeze in the juice from half the lime and season with salt.
c) Add the sugar for the pickle (see pantry for amount) and mix well. Set your pickle aside.
d) Heat a drizzle of oil in a large frying pan on high heat. Once hot, add the pepper and sliced mushrooms. Stir-fry until just soft, 3-4 mins.
a) Meanwhile, halve the avocado and remove the stone.
b) Use a tablespoon to scoop the flesh out onto a board.
c) Cut into 1cm chunks.
a) Once the pepper has softened, add the chipotle paste, veg stock paste, garlic, black beans (whole and crushed) and water for the sauce (see pantry for amount) to the pan.
b) Cook, stirring, until the liquid has reduced and the mixture has thickened slightly, 1-2 mins.
c) When the fajita filling is ready, squeeze in some lime juice and season with salt and pepper. Mix well, then remove the heat.
a) Meanwhile, pop the tortillas onto a baking tray and into the oven to warm through, 1-2 mins.
b) In another small bowl, mix together the soured cream and lime zest.
c) Cut any remaining lime into wedges.
a) When everything's ready, lay your tortillas onto your plates (3 per person).
b) Spread over a spoonful of the zesty soured cream, then top with the fajita filling and avocado - as much as you'd like.
c) Finish with the pickled spring onion.
d) Serve any remaining lime wedges alongside for squeezing over.
Enjoy!
