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.

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

Family-Friendly, Soy-Free, Vegetarian

2 Servings, 530 Calories/Serving

20 Minutes

Featuring fresh achiote crema and refried beans smothered in a gooey layer of queso blanco and asadero cheese, these tasty fajitas are loaded with Southwestern flavor. 

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket 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 sweet mini peppers
  • 1 organic lime
  • 1 cup cooked pinto beans
  • Sunbasket tomatillo simmer sauce (tomatillos - green tomatoes - green chile peppers - onions - scallions - cilantro - pumpkin seeds - garlic - sesame seeds)
  • ¼ cup shredded Mexican cheese blend (Monterey Jack - sharp cheddar - queso blanco - asadero)
  • 6 Mi Rancho Artisan tortillas
  • Sunbasket achiote crema (Greek yogurt - achiote paste - lime juice)

Nutrition per serving

Calories: 530, Protein: 23g (46% DV), Fiber: 17g (68% DV), Total Fat: 10g (15% DV), Monounsaturated Fat: 2g, Polyunsaturated Fat: 1g, Saturated Fat: 2.5g (13% DV), Cholesterol: 15mg (5% DV), Sodium: 1030mg (43% DV), Carbohydrates: 87g (29% DV), Total Sugars: 13g, Added Sugars: 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 sweet mini peppers; cut the peppers lengthwise into ¼-inch-wide strips. 

In a large frying pan over medium-high heat, warm 1 to 3 teaspoons oil until hot but not smoking. Stir in the onion and cook until starting to brown, 1 to 2 minutes. Add the sweet mini peppers, season with salt and pepper, and cook, stirring occasionally, until starting to brown and soften, 4 to 5 minutes. Transfer to a plate. Wipe out the pan if using for the tortillas. While the onion and peppers are cooking, prepare the lime and start the refried beans.

2

Prep the lime; cook the refried beans

  • Cut the lime into wedges for garnish. [Cut 1 lime into wedges; save the remaining lime for another use.]
  • Rinse the pinto beans.

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, then reduce to a simmer and cook, gently mashing the beans into a coarse paste, until heated through, 2 to 3 minutes. Stir in the tomatillo simmer sauce and cook until heated through, 1 to 2 minutes. Stir in the Mexican cheese blend and remove from the heat. Season to taste with salt and pepper. While the beans are cooking, 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.
  • Measure the water for the beans.
  • Help set out the fajita fixings.
  • Assemble their own fajitas.