Roasted Pepper Fajitas with a citrus crema!

Hello Fresh strikes again! The box arrived and the produce was all super fresh and all the ingredients were organic. This is an extremely easy recipe that takes 30 minutes start to finish, with delicious results!

Fajita box closedFajita box open


  • 4 Flour or Spinach Tortillas
  • 1 Red Bell Pepper
  • 1 Yellow Bell Pepper
  • 1 Red Onion
  • 1 Lime
  • 1/2 oz Cilantro
  • 4 oz Sour Cream
  • 1 tsp Cumin
  • 1 can Pinto Beans
  • Hot sauce to taste (I used Frank’s Red Hot)
  • Olive Oil
  • Water

Preheat your oven to 400 degrees, cover baking sheet with foil for easy clean up. Rinse your produce well. Cut out and remove all ribs and seeds from the bell peppers; then slice them into strips and place in small metal bowl. Drizzle 1 T of olive oil into the bowl, then add a pinch of salt and pepper. Toss, coating evenly and spread out on your baking sheet. Roast for 20-25 minutes until edges are crispy.

Fajita produce wash

Dice your red onion and set aside, then roughly chop your cilantro (I did not use the stems).

Fajita red onion and cilantro

Rinse your pinto beans.

Fajita beans washed

Remove your roasted peppers from the oven and set aside.

Fajita roasted peppers

Heat a large pan over medium heat, add 1 T of Olive oil and your onions, sauteing them for 4-5 minutes. Add your beans and half the cilantro, cooking them for approx. 15 minutes until heated through.  Add a splash of hot sauce.

Fajita beans cooking

Mash your beans, adding 5 tablespoons of water to moisten.

Fajita refried beans

Place the sour cream into a bowl, zest the outside of the lime into the bowl, cut the lime in half and squeeze the juice of 1 half into the bowl, mix.

Fajita sour cream and zest

Heat two tortillas in the oven until warm, then assemble your fajitas garnishing with the remaining cilantro!

Fajitas finished



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