Veggie Fajitas

Name: Veggie Fajitas with Zesty Yoghurt, Carrot and Red Pepper
Total time: 25 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 Bell Pepper; 1 Mexican Style Spice Mix; 1 Baby Gem Lettuce; 1 Mixed Beans; 60 Mature Cheddar Cheese; 1 Lime; 4 Super Soft Tortillas with Whole Wheat; 1 Carrot; 150 Low Fat Natural Yoghurt; 1 Red Onion

with Zesty Yoghurt, Carrot and Red Pepper

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Packed with veg and on the table in 25 minutes, our vegetarian fajitas are a brilliant recipe for busy evenings. To save time, we’ve seasoned the beans, onions and peppers in our special Mexican spice blend and roasted them together until soft. Served with warm tortilla wraps, a fresh crunchy salad, zesty lime yoghurt and grated cheese, the best way to enjoy these delicious fajitas is to plate everything up in the middle of your table and get everyone to build their own.

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.

Total25 minutes

Active 15 minutes

DifficultyMedium

Ingredients

serving amount

Bell Pepper

Mexican Style Spice Mix

Baby Gem Lettuce

Mixed Beans

Mature Cheddar Cheese

(Contains: Milk)

Lime

Super Soft Tortillas with Whole Wheat

(Contains: Cereals containing gluten)

Carrot

150

Low Fat Natural Yoghurt

(Contains: Milk)

Red Onion

Nutritional information

Energy (kcal)515 kcal

Energy (kJ)2155 kJ

Fat12 g

of which saturates5 g

Carbohydrate68 g

of which sugars19 g

Protein26 g

Salt3 g

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

Utensils

•Chopping Board

•Baking Tray

•Bowl

•Plate

Instructions

Preheat your oven to 200°C. Halve, peel and thinly slice the red onion. Drain and rinse the mixed beans in a sieve. Halve the red pepper, remove the core and seeds and thinly slice.

Pop the onion, beans, pepper and Mexican spice on a large lined baking tray, drizzle with oil and season with salt and pepper. Toss together to combine. Roast on the middle shelf of your oven until soft and coloured, 15 mins

Meanwhile, trim the top and bottom from the carrot (no need to peel) and grate on a coarse grater. Pop into a large bowl. Trim the root from the baby gem lettuce and halve lengthways. Thinly slice widthways. Add to the bowl with the carrot. Zest the lime, then chop into wedges. Grate the cheddar cheese.

In a small bowl, combine the yoghurt, lime zest and a pinch of salt and pepper. Set aside. Pop the grated cheese in another bowl and set aside. Add a squeeze of lime juice to the bowl with the lettuce and carrot, along with a drizzle of olive oil and a pinch of salt and pepper. Toss together. Add more lime juice to taste.

Two mins before the onion, beans and pepper are cooked, pop the tortillas on another baking tray and warm on the top shelf of your oven for 2 mins. Transfer the roasted veggies and beans to a bowl and get ready to serve.

Time to serve family style - put all the components on the table and let everyone build their own fajitas. Pile up the salad, roasted pepper, onion and beans, lime yoghurt, cheese and a couple of extra lime wedges for squeezing over. Roll and Enjoy!