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.
Tortillas de farine
Pâte de tomates
Poivre de cayenne
Pas inclus dans votre livraison
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: 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.
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.
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!