Chicken and Black Bean Fajitas
with Green Pepper, Cheese and Wedges
These Chicken and Black Bean Fajitas are bursting full of flavours and make the perfect dinner night option from HelloFresh. Cook up a fresh start!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450
Potatoes
1
Green Pepper
(May contain Celery)
30
Mature Cheddar Cheese
(Contains Milk)
1
Black Beans
260
Diced Chicken Breast
1
Mexican Style Spice Mix
6
Plain Taco Tortillas
(Contains Cereals containing gluten)
Not included in your delivery
2
Mayonnaise
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C.
Chop the potatoes into 2cm wide wedges (no need to peel). Pop onto a large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, halve the pepper and discard the core and seeds. Chop into 2cm chunks.
Grate the cheese.
Drain and rinse the black beans in a sieve. Pop half the beans into a small bowl and roughly mash with the back of a fork or potato masher. Set aside.
When the wedges have 15 mins of cooking time remaining, heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the chicken to the pan and season with salt and pepper. Fry until golden all over, 4-5 mins.
Add the chopped pepper and continue to cook until the pepper has softened and the chicken is cooked through, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.
Stir the Mexican style spice mix into the pan and cook for 1 min more.
Add the black beans (whole and crushed) with a splash of water and cook, stirring, until everything is piping hot, 1-2 mins.
When the wedges are nearly done, pop the tortillas onto a baking tray and into the oven to warm through, 1-2 mins.
When everything is ready, divide the tortillas between your plates (3 per person).
Spread a spoonful of mayo over each (see ingredients for amount), then top with the fajita chicken filling.
Sprinkle over the cheese to finish and serve with the wedges alongside.
Enjoy!
