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Rainbow Pepper Fajitas
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Rainbow Pepper Fajitas

Rainbow Pepper Fajitas

with Homemade Refried Beans and Cilantro-Lime Crema

Who's excited for some Tex-Mex for dinner? Our veggie fajitas are stuffed to the brim with colourful bell peppers and hearty beans to keep you full! We're also sharing our super secret method to making quick refried beans - but let's keep that between us, shall we?


Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation30 minutes


quantité par portion

1 boîte(s)

Haricots rouges

6 pièce(s)

Tortillas de farine

(Contient Blé/Wheat)

1 pièce(s)

Poivron jaune

1 pièce(s)

Poivron rouge

1 pièce(s)

Poivron orange

56 g

Oignon rouge

1 pièce(s)


7 g


1 cs

Pâte de tomates

⅓ tasse(s)

Crème sure

(Contient Lait)

1 cs

Assaisonnement mexicain

1 cc

Poivre de cayenne

Pas inclus dans votre livraison




Informations nutritionnelles

/ par portion
Énergie (kJ)2515 kJ
Énergie (kcal)601 kcal
Graisses18 g
dont saturés4 g
Glucides94 g
dont sucres12 g
Fibres12 g
Protéines18 g
Cholestérol15 mg
Sel579 mg


Plaque de cuisson
Non-Stick Pan
Petit bol



Preheat the oven to 450°F (to roast the peppers). Start prepping when your oven comes to temperature!


Prep: Wash and dry all produce. Core, then cut the peppers into thin strips. Zest, then juice the lime. Roughly chop the cilantro. (Don't drain the beans - we'll use the entire can in the recipe!)

Char the peppers

Char the peppers: Toss the peppers with a drizzle of oil on a baking sheet. Season with salt and pepper. Roast in the centre of the oven until peppers are soft and browned, 18-20 min.

Mash the beans

Cook the beans: Meanwhile, heat a large non-stick pan over medium heat. Add a drizzle of oil, then the onion, spice blend and as much cayenne as you dare! Cook, stirring occasionally, until the onions soften, 4-5 min. Add the beans and liquid and 1/2 pkg tomato paste (double for 4 people). Cook, stirring occasionally, until the beans are warmed through, 6-8 min. Coarsely mash the beans in the pan using a fork or potato masher.


Make the crema: In a small bowl, mix the lime zest, lime juice, cilantro and sour cream. Season with salt and pepper. Wrap the tortillas in tin foil and place in the oven to warm for 4-5 min.

Gather the ingredients

Finish and serve: Spread the refried bean over the tortillas. Top with the charred peppers and a dollop of cilantro-lime sour cream. Roll up and enjoy!