HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSteak Fajitas
Steak Fajitas

Steak Fajitas

with Kiwi Salsa, Roasted Veggies and DIY Refried Beans

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The colour gold signifies riches, glitz, and extravagance—all apt adjectives to describe this dish. Its centerpiece is a salsa based around kiwis, which have sweet flesh in that opulent hue. But there are also some equally luxe accompaniments, like deeply spiced strips of beef and a nice dab of sour cream.


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

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

285 g

Beef Strips

1 box

Kidney Beans

190 g

Red Bell Pepper

6 g

Flour Tortillas


56 g

Red Onion

1 unit


160 g

Roma Tomato

2 tbsp

Mexican Seasoning

1 unit


Not included in your delivery

½ tsp



Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3598 kJ
Calories860 kcal
Fat19 g
Saturated Fat2 g
Carbohydrate102 g
Sugar12 g
Dietary Fiber18 g
Protein60 g
Cholesterol78 mg
Sodium998 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.
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Medium Bowl
Potato Masher
Instructionsarrow up iconarrow up icon
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Preheat the oven to 450°F (to roast the peppers, onions and warm the tortillas). Start prepping when the oven comes up to temperature!


Wash and dry all produce.* Core and thinly slice the bell pepper(s). Finely chop 2 tbsp red onion strips (double for 4 ppl) and set aside. On a baking sheet, toss the peppers and remaining red onion strips with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, until the veggies are golden-brown and softened, 18-20 min.


Meanwhile, cut the tomatoes into 1/2-inch pieces. Zest, then juice half the lime (1 lime for 4 ppl). Cut the remaining lime into wedges. Peel the kiwi(s), then cut into 1/4-inch pieces. In a medium bowl, combine the chopped red onion, tomatoes, lime juice, half the lime zest and half the kiwi with a drizzle of oil. Season with salt and pepper. Set aside.


Pat the beef strips dry with paper towels. In another medium bowl, using a fork, mash together half the Mexican seasoning, 1/2 tsp sugar (double for 4 ppl), remaining lime zest and remaining kiwi with a drizzle of oil. Add the beef strips and stir together to coat all over. Set aside.


Remove the pan from the heat. Using a fork or potato masher, coarsely mash the beans in the pan. Transfer to another medium bowl and set aside. Add another drizzle of oil to the same pan, then half the beef strips. Cook until browned, 1-2 min per side. Transfer to a plate. Repeat with the remaining beef.


Wrap the tortillas in foil and place in the oven to warm for 4-5 min. (You can skip this step if you don't want to warm the tortillas!) Fill the tortillas with beans, beef and veggies. Top with kiwi salsa and squeeze over a lime wedge, if desired.