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Mexican Recipes
Veggie Fajitas

Veggie Fajitas

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:MilkGluten
Preparation Time25 minutes
Difficulty levelLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pack(s)

Mixed Beans

1 pot(s)

Mexican Spice

1 unit(s)

Red Pepper

1 unit(s)

Carrot

1 unit(s)

Baby Gem Lettuce

1 unit(s)

Lime

1 block(s)

Cheddar Cheese

(ContainsMilk)

4 unit(s)

Wholemeal Tortilla

(ContainsGluten)

1 unit(s)

Red Onion

1 pack(s)

Natural Yoghurt

(ContainsMilk)
Nutritional information
Nutritional informationarrow down iconarrow down icon
Energy (kJ)2155 kJ
Energy (kcal)515 kcal
Fat12.0 g
of which saturates5.0 g
Carbohydrate68 g
of which sugars19.0 g
Protein26 g
Salt3.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Baking Tray
Bowl
Plate
Instructionsarrow up iconarrow up icon
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Get Prepping
Get Prepping
1

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.

Roasting Time
Roasting Time
2

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

Make the Salad
Make the Salad
3

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.

Finish the Fillings
Finish the Fillings
4

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.

Warm the Tortillas
Warm the Tortillas
5

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.

Fajita Time!
Fajita Time!
6

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!