Veggie Black Bean and Cheddar Fajitas

Name: Veggie Black Bean and Cheddar Fajitas with Chipotle Soured Cream and Pickled Spring Onion
Total time: 20 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 Green Pepper; 1 Spring Onion; 1 Garlic Clove**; 1 Black Beans; 1 Lime; 60 Mature Cheddar Cheese; 2 Mexican Style Spice Mix; 6 Plain Taco Tortillas; 75 Soured Cream; 10 Chipotle Paste; ½ Sugar; 50 Water for the Sauce

with Chipotle Soured Cream and Pickled Spring Onion

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Our Veggie Black Bean and Cheddar Fajitas are a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Tags:

Rapid

•Veggie

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.

Total20 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

Green Pepper

(May contain traces of: Celery)

Spring Onion

Garlic Clove**

Black Beans

Lime

Mature Cheddar Cheese

(Contains: Milk)

Mexican Style Spice Mix

Plain Taco Tortillas

(Contains: Cereals containing gluten)

Soured Cream

(Contains: Milk)

Chipotle Paste

Not included in your delivery

Sugar

Water for the Sauce

Nutritional information

Energy (kcal)662 kcal

Energy (kJ)2771 kJ

Fat27.5 g

of which saturates14.8 g

Carbohydrate79.8 g

of which sugars10.2 g

Protein26.6 g

Salt3 g

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

Utensils

•Bowl

•Garlic Press

•Sieve

•Grill Pan

•Grater

•Baking Tray

Instructions

a) Preheat your oven to 200°C.
b) Halve the pepper 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) 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 for the pickle (see ingredients for amount) and mix well. Set the pickle aside.
c) Heat a drizzle of oil in a large frying pan on high heat. Once hot, add the pepper and stir-fry until just soft, 3-4 mins.

a) Meanwhile, grate the cheese.

a) Once the pepper has softened, add the Mexican style spice mix, garlic, black beans (whole and crushed) and water for the sauce (see ingredients for amount).
b) Cook, stirring, until the liquid has reduced and the mixture has thickened slightly, 1-2 mins.
c) Once the fajita filling is ready, squeeze in some lime juice and season with salt and pepper. Mix together well, 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 another 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 plates (3 per person).
b) Spread over a spoonful of the chipotle soured cream, then top with the fajita filling - as much as you'd like.
c) Sprinkle over the cheese and finish with the pickled spring onion.
d) Serve any remaining lime wedges alongside for squeezing over. Enjoy!