
In order to bring you the best organic produce, some ingredients may differ from those depicted.
Chorizo fajitas with charred mushrooms and lime yogurt
Soy-Free, Protein Plus
2 Servings, 660 Calories/Serving
25–40 Minutes
Chorizo and Chef Justine’s custom spice blend bring big flavor fast to these colorful fajitas, along with charred mushrooms and peppers topped with lime yogurt.
In your bag
- ½ pound fresh loose chorizo (contains pork and spices)
- 1 organic red onion
- 5 ounces organic cremini or other button mushrooms
- 1 organic red or other bell pepper
- 1 organic jalapeño or other fresh chile (optional)
- Sunbasket fajita spice blend (cumin - dried Mexican oregano - ancho chile powder - granulated garlic)
- 1 organic lime
- 4 or 5 sprigs organic fresh cilantro
- ¼ cup organic Greek yogurt
- 6 Mi Rancho Artisan tortillas
Nutrition per serving
Calories 660, Total Fat 25g (32% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 50mg (17% DV), Sodium 1190mg (52% DV), Total Carb. 77g (28% DV), Fiber 14g (50% DV), Total Sugars 14g (Incl. 0g Added Sugars, 0% DV), Protein 32g
Contains:
Milk, Wheat
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Instructions
Wash produce before use
1
Cook the chorizo
- Cut a small corner from the chorizo packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
While the chorizo cooks, prepare the vegetables.
2
Prep and cook the vegetables
- Peel and thinly slice the onion.
- Thinly slice the mushrooms.
- Remove the stem, ribs, and seeds from the bell pepper; cut the pepper into ¼-inch-wide strips.
- If using the jalapeño, cut in half lengthwise and remove the stem, ribs, and seeds; cut the jalapeño crosswise into ¼-inch-wide slices. Wash your hands after handling.
While the vegetables cook, prepare the garnishes.
3
Prep the garnishes
- Zest the lime and juice half, keeping the zest and juice separate; cut half into wedges for garnish. [Zest both limes; juice 1 lime and cut 1 lime into wedges.]
- RRemove any coarse stems from the cilantro sprigs.
4
Warm the tortillas
Serve
Kids Can!
- Line a plate with paper towels.
- Juice the lime.
- Remove any coarse stems from the cilantro sprigs.
- Stir the lime yogurt.
- Assemble their own fajitas.