Give BOSH! a Shout

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms and Conditions apply.

Thank you!

Your email has been sent

Five Yum Friday

Would you like delicious recipes and other goodness delivered to your inbox every Friday?

  • Iconic BOSH recipe ideas

  • Exciting launches and news

  • Other things we are loving

Join our Five Yum Friday list for 5 bite-sized bits of culinary awesomeness for your weekend. 

SWEET PEPPER FAJITAS

SWEET PEPPER FAJITAS
SWEET PEPPER FAJITAS

We challenged ourselves to create the ultimate healthy fajita and, if we may be so bold, we think this combination of peppers, beans, guacamole and salsa hits the spot. Perfect for a quick, easy meal that looks damn impressive to boot.

Ingredients
Method

Ingredients

  • Olive oil, for frying
  • 1 onion
  • 2 garlic cloves
  • 6 mixed red, yellow and green peppers
  • 1/2 tbsp dark brown sugar
  • 1 tsp hot chilli powder
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1/4 tsp cayenne pepper
  • 1/4 tsp garlic powder
  • pinch black pepper
  • 400g kidney beans
  • 30g fresh coriander
  • 400g refried beans

To serve

  • Rice
  • Guacamole
  • Salsa
  • 6 large tortillas
  • 3 limes
  • 50g tortilla chips
  • salt & pepper

Equipment

  • Frying pan
  • Small bowl
  • Colander
  • Serving bowls (you’ll need a few)

Method

  1. 1.

    Add a little oil to the frying pan. Peel and finely slice the onion and garlic and add them to the pan. Cut the peppers in half, cut out the stems and seeds, slice the flesh into 5mm strips and add them to the pan. Sprinkle over the brown sugar and a pinch of salt.

  2. 2.

    Put the chilli powder into a small bowl with the cumin, paprika, cayenne pepper, garlic powder and a pinch each of salt and pepper. Stir to mix and then tip over the peppers in the pan. Reduce the heat a little, then cook for 30 minutes until soft, stirring regularly so that the peppers don’t stick to the pan.

  3. 3.

    Meanwhile, drain the kidney beans and tip them into a serving bowl. Chop a third of the coriander leaves and add them to the kidney beans. Spoon the refried beans, if using, into another bowl. Tip the cooked rice into another bowl. Spoon the guacamole and salsa into separate serving bowls.

  4. 4.

    Put the tortillas on to an ovenproof plate or baking tray, cover with foil and put in the oven to warm through.

  5. 5.

    The peppers are ready when they look well fried (but not blackened), are soft and taste sweet and delicious. Transfer them to a serving bowl. Take the tortillas out of the oven and transfer them to a serving plate.

  6. 6.

    Cut the limes into quarters. Roughly chop the remaining coriander leaves. Fill a bowl with the tortilla chips.

  7. 7.

    Take all the separate bowls to the table. Fill the fajitas with delicious dollops of everything and roll them up for fantastic fajita fun.