HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPeppy Pepper Fajitas
Peppy Pepper Fajitas

Peppy Pepper Fajitas

with a Black Bean Mash and Lime Crema on Spinach Tortillas

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The color green makes us super happy (and not just because it’s the color of the HelloFresh logo). Whenever we see it on our plates, it reminds us of wholesome veggies, springtime, and a certain fun-filled lucky holiday. Which is why we couldn’t resist making these fajitas with spinach tortillas. Along with the brightly colored red and yellow peppers, they’re a delicious way to get some color on your plate and an easy way to brighten up your day!


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

4 unit

Flour Tortilla


1 unit

Red Bell Pepper

1 unit

Yellow Bell Pepper

1 unit


¼ ounce


1 box

Black Beans

4 tablespoon

Sour Cream


1 teaspoon

Southwest Spice Blend

1 teaspoon

Hot Sauce

Not included in your delivery

2 teaspoon

Olive Oil


Kosher Salt



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2301 kJ
Calories550 kcal
Fat17 g
Saturated Fat6 g
Carbohydrate68 g
Sugar6 g
Dietary Fiber21 g
Protein22 g
Cholesterol20 mg
Sodium540 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Small Bowl
Aluminum Foil
Instructionsarrow up iconarrow up icon
download icondownload icon

Wash and dry all produce. Preheat oven to 400 degrees. Core, seed, and remove white ribs from red and yellow bell peppers, then thinly slice. Pick cilantro leaves from stems. Finely chop leaves and stems, keeping them separate from each other. Drain and rinse beans.


On a baking sheet, toss bell peppers, a drizzle of olive oil, and a pinch of salt and pepper. 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 and stir in Southwest spice blend, cilantro stems, ¼ cup water, and hot sauce (to taste). Season with salt and pepper. Bring to a simmer, then cover and cook 15 minutes.


While beans cook, zest lime, then cut into halves. In a small bowl, mix together sour cream, a pinch of lime zest, and a squeeze of lime (to taste). 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 15 minutes, remove from heat and mash with a fork or potato masher until mostly smooth.


Set up a station for making fajitas: place tortillas, beans, bell peppers, crema, and cilantro leaves in individual serving plates or bowls and invite everyone to assemble their own fajitas.