Spiced Portobello Fajitas
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Spiced Portobello Fajitas

Spiced Portobello Fajitas

with DIY Refried Black Beans and Lime Crema

Tender-crisp onions and peppers are paired with meaty portobello mushrooms and creamy DIY refried beans in these flavour-packed fajitas! Top with a dollop of a refreshing lime crema and you're good to go!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time


serving amount

2 unit

Portobello Mushroom

160 g

Sweet Bell Pepper

113 g

Red Onion

2 unit

Garlic, cloves

2 tbsp

Enchilada Spice Blend

(Contains Sulphites)

¼ cup

Feta Cheese, crumbled

(Contains Milk)

6 unit

Flour Tortillas

(Contains Gluten)

3 tbsp

Sour Cream

(Contains Milk)

7 g


1 unit


370 mL

Black Beans

Not included in your delivery

2 tbsp


½ tsp


¼ tsp



Nutrition Values

Calories660 kcal
Fat30 g
Saturated Fat7 g
Carbohydrate80 g
Sugar13 g
Dietary Fiber15 g
Protein21 g
Cholesterol5 mg
Sodium1770 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Potato Masher
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Small Bowl



Before starting, wash and dry all produce. Core, then cut pepper into 1/4-inch slices. Pull the stems off Portobello mushroom caps, then discard. Cut mushrooms into 1/4-inch slices. Peel, then cut onion into 1/4-inch slices. Finely chop cilantro. Peel, then mince or grate garlic. Zest, then cut lime into wedges.

Cook refried beans

Heat a medium pot over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then half the garlic. Cook, stirring constantly, until fragrant, 30 sec. Add half the Enchilada Spice Blend and black beans, including liquid. Season with salt and pepper. Bring to a simmer over high. Once simmering, reduce heat to medium-low. Cover and cook, stirring occasionally, until beans soften slightly, 6-8 min. Add half the cilantro, squeeze a lime wedge (dbl for 4 ppl) over top, then season with salt and pepper, to taste. Remove the pan from heat. Mash beans with a potato masher until you reach your desired consistency. (TIP: Add 2 tbsp water if beans get too dry.)

Cook peppers and onions

While beans cook, heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then peppers and onions. Season with salt and pepper. Cook, stirring occasionally, until tender-crisp, 3-4 min. Transfer peppers and onions to a plate.

Finish mushroom filling

Heat the same pan over medium-high. Add 1 tbsp oil (dbl for 4 ppl), then mushrooms. Cook, stirring occasionally, until golden-brown, 3-4 min. Season with salt and pepper. Add remaining garlic and onions and peppers. Sprinkle remaining Enchilada Spice Blend over top. Cook, stirring often, until fragrant, 1 min. Season with salt and pepper, to taste. Remove the pan from heat.

Warm tortillas and make lime crema

While mushrooms cook, wrap tortillas in paper towels. Microwave until tortillas are warm and flexible, 1 min. (TIP: You can skip this step if you don't want to warm the tortillas!) Add sour cream, lime zest and 1 tbsp water (dbl for 4 ppl) to a small bowl. Squeeze a lime wedge (dbl for 4 ppl) over top. Season with salt, to taste, then stir to combine.

Finish and serve

Divide refried beans between tortillas. Top with mushroom filling. Sprinkle feta and remaining cilantro over top. Dollop with lime crema. Serve remaining lime wedges alongside.