Roasted Pepper Fajitas
with DIY Refried Beans and Lime Crema
Roasting peppers in the oven gives them a slight char that’s perfect inside fajitas. Paired with homemade refried beans, citrusy sour cream and fresh cilantro, these fajitas are bound to be a hit.
Produit dans un établissement 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.
Ingrédients
227 g
Poivron orange
227 g
Poivron jaune
1 pièce(s)
Lime
10 g
Coriandre
113 g
Oignon rouge
1 boîte(s)
Haricots noirs
1 cs
Assaisonnement mexicain
½ cc
Poudre de chipotle
1 cs
Pâte de tomates
6 cs
Crème sure
(Contient: Lait)
6 pièce(s)
Tortillas de farine
(Contient: Gluten)
Pas inclus dans votre livraison
Huile*
Ustensiles
Instructions
Preheat the oven to 450°F (to roast the peppers and onions, and warm the tortillas). Start prepping when your oven comes to temperature!
Wash and dry all produce. Core, then cut the peppers into thin strips. Zest, then juice the lime. Roughly chop the cilantro. Finely chop half the onion.
Toss the bell pepper and unchopped onion on a baking sheet with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through, 14-15 min.
Meanwhile, heat a large non-stick pan over medium heat. Add a drizzle of oil, then the chopped onion, spice blend and as much chipotle as you like. Cook until softened, 4-5 min. Add the entire box of beans and its liquid, then the tomato paste. Cook, stirring, until warmed through, 6-8 min. Coarsely mash the beans in the pan using a fork or potato masher.
Meanwhile, in a small bowl, mix together the lime zest, lime juice 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, if desired.
Let everyone assemble their own pepper fajitas with the tortillas, beans, veggies, crema and cilantro.
