Fajitas get a veggie upgrade when you fill them with slivers of sweet roasted bell pepper and onion, creamy mashed beans, and a few spoonfuls of fresh tomato salsa. But to take them all the way to first class, we had to make sure that the seasonings were just right. Enter our Southwest spice blend, which infuses each bite with waves of smoky chili, earthy cumin, and savory garlic. Let’s just say that with this recipe, you’ll be flying straight toward dinnertime success.
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Yellow Bell Pepper
Southwest Spice Blend
Flour Tortillas(ContainsSoy, Wheat)
Wash and dry all produce. Adjust rack to middle position and preheat oven to 400 degrees. Core and seed bell pepper, then thinly slice. Pick cilantro leaves from stems. Finely chop leaves and stems, keeping them separate. Peel and halve onion. Thinly slice one half; finely dice other. Drain and rinse beans.
Toss bell pepper and sliced onion with a drizzle of olive oil and a pinch of salt and pepper on a baking sheet. Roast in oven until soft and browned, about 15 minutes.
Heat a drizzle of olive oil in a medium pot over medium heat. Add beans, then stir in Southwest spice, cilantro stems, ½ cup water, and hot sauce (to taste). Season with salt and pepper. Bring to a simmer, then cover and cook until slightly thickened and creamy, 8-10 minutes.
While beans cook, core and dice tomato. Zest lime until you have ½ tsp zest, then cut into halves. Stir together tomato, diced onion, cilantro leaves, lime zest, and a squeeze of lime juice in a small bowl. Season with salt and pepper.
Wrap tortillas in foil. Place in oven to warm, about 5 minutes. (TIP: Alternatively, wrap tortillas in a damp paper towel and microwave on high until warm, about 30 seconds.) After beans have simmered, remove from heat and mash with a potato masher or fork until mostly smooth.
Fill tortillas with beans, bell pepper, sliced onion, salsa, and sour cream. TIP: Make a fajita bar—you can also put everything individual serving plates or bowls and invite everyone to assemble their own fajitas.