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Tex-Mex vegetable fajitas with cheesy refried beans and sazón-spiced yogurt
Soy-Free, Vegetarian, <600 Calories
2 Servings, 550 Calories/Serving
20 Minutes
Featuring creamy sazón-spiced yogurt and refried beans smothered in a delicious blend of Mexican cheeses, these veggie fajitas are loaded with Southwestern flavors.
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)
- 1 ounce Mexican cheese blend (cheddar - Monterey Jack)
- 6 Mi Rancho Artisan tortillas
- ¼ cup Greek yogurt
- Sunbasket sazón seasoning (achiote - granulated garlic - cumin - onion powder - ground turmeric - coriander)
Nutrition per serving
Calories 550, Total Fat 12g (15% DV), Sat. Fat 3.5g (18% DV), Trans Fat 0g, Cholest. 15mg (5% DV), Sodium 970mg (42% DV), Total Carb. 89g (32% DV), Fiber 17g (61% DV), Total Sugars 14g (Incl. 0g Added Sugars, 0% DV), Protein 24g
Contains:
Milk, Wheat, Sesame (sesame)
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, Sesame.
Instructions
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
- Juice ½ lime [1 lime] and set aside for the yogurt sauce. Cut the remaining ½ lime [1 lime] into wedges for serving.
- 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, heat the tortillas and make the sazón yogurt.
3
Warm the tortillas; finish the yogurt
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.
In a small bowl, stir together the yogurt, sazón seasoning, and lime juice. Season to taste with salt and pepper.
Serve
Set out the tortillas, onion and peppers, refried beans, sazón yogurt, and lime wedges. 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.