Tex-Mex vegetable fajitas with cheesy refried beans and achiote crema

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Signature Sauce

Tex-Mex vegetable fajitas with cheesy refried beans and achiote crema

Soy-Free, Vegetarian

2 Servings, 660 Calories/Serving

20 Minutes

For these Southwestern-inspired veggie fajitas, we pan-char sweet mini peppers with sliced onion to serve with cheesy refried pinto beans and a fresh achiote crema.

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 organic yellow onion
  • 6 ounces organic mini sweet or other peppers
  • 1½ cups cooked pinto beans
  • 1 organic lime
  • Sun Basket tomatillo salsa (tomatillos - mild green chiles - onion - scallion - fresh cilantro - pumpkin seeds - fresh garlic - sesame seeds)
  • ¼ cup grated cheddar
  • 6 Mi Rancho Artisan tortillas
  • Sun Basket achiote crema (Greek yogurt - achiote paste - fresh lime juice)

Nutrition per serving

Calories: 660, Protein: 31g (62% DV), Fiber: 26g (104% DV), Total Fat: 12g (18% DV), Monounsaturated Fat: 3.5g, Polyunsaturated Fat: 1g, Saturated Fat: 3g (15% DV), Cholesterol: 15mg (5% DV), Sodium: 970mg (40% DV), Carbohydrates: 109g (36% DV), Total Sugars: 12g, Added Sugars: (tortillas contain trace amounts of cane sugar and maltodextrin): 0g (0% DV).
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

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep and cook the onion and peppers

  • Peel and thinly slice enough onion to measure 1½ cups [3 cups].
  • Remove the stems and seeds from the mini sweet peppers; cut the peppers lengthwise into ¼-inch-wide strips.
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons [2 to 3 tsp] oil until hot but not smoking. Stir in the onion and cook until just starting to char, 1 to 2 minutes. Add the peppers, season with salt and pepper, and cook, stirring occasionally, until starting to char and soften, 4 to 5 minutes. Transfer to a plate. Wipe out the pan if using for the tortillas.
While the onion and peppers cook, prepare the lime and start the refried beans.

2

Prep the lime; cook the refried beans

  • Rinse the pinto beans.
  • Cut the lime into wedges for garnish.
In another large frying pan over medium heat, combine the beans and ¼ cup [½ cup] water and season with salt and pepper. Bring to a boil, reduce to a simmer, and cook, gently mashing the beans to form a coarse paste, until warmed through, 2 to 3 minutes. Stir in the tomatillo salsa and cook until warmed through, 1 to 2 minutes, then stir in the cheddar. Remove from the heat and season to taste with salt and pepper.
While the beans cook, start preparing the tortillas.

3

Warm the tortillas

On the stovetop directly over a flame, or in the same pan used for the onion and peppers over medium heat, warm the tortillas, turning once, until just pliable and warmed through, about 30 seconds per side. Transfer to a clean kitchen towel, cover, and keep warm.

Serve

Set out the tortillas, onion and peppers, refried beans, lime wedges, and achiote crema. Invite everyone to assemble their own fajitas.
Kids Can!
  • Measure the onion.
  • Rinse the pinto beans.
  • Assemble their own fajitas.