Veggie Fajitas
with Zesty Yoghurt, Carrot and Red Pepper
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.
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.
Ingredients
1
Bell Pepper
1
Mexican Style Spice Mix
1
Baby Gem Lettuce
1
Mixed Beans
60
Mature Cheddar Cheese
(Contains Milk)
1
Lime
4
Super Soft Tortillas with Whole Wheat
(Contains Cereals containing gluten)
1
Carrot
150
Low Fat Natural Yoghurt
(Contains Milk)
1
Red Onion
Nutritional information
Utensils
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!
