Cheesy Vegetable Fajitas with Chipotle Refried Beans & Avocado
600 Calories or Less

Cheesy Vegetable Fajitas

with Chipotle Refried Beans & Avocado

30 MIN
4 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
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600 Calories or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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30g Of Protein
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45g Of Protein
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Reduced Sodium
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    From the Test Kitchen

    Get ready for fajita night! We're coating fresh veggies in classic Mexican spices before roasting them under a bed of melty gouda cheese. Served alongside warm tortillas, creamy refried pinto beans, seasoned tomatoes, and more, you’re sure to find combinations that everyone will enjoy.
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    • Nutrition
      PER SERVING
    • Calories
      530 Cals (est.)
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    ingredients
    Cheesy Vegetable Fajitas with Chipotle Refried Beans & Avocado
    Title
    • 1 15.5-Oz Can Pinto Beans
    • 8 Flour Tortillas
    • 2 Bell Peppers
    • ½ lb Mushrooms
    • 1 Red Or Yellow Onion
    • 2 Scallions
    • ½ lb Grape Tomatoes
    • 1 Avocado
    • 4 oz Smoked Gouda Cheese
    • 2 Tbsps Crème Fraîche
    • 2 tsps Chipotle Chile Paste
    • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
    Prepare the ingredients
    1 Prepare the ingredients

    Preheat the oven to 450°F. Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Cut the mushrooms into bite-sized pieces. Grate the gouda on the large side of a box grater.

    Make the cheesy vegetables
    2 Make the cheesy vegetables

    Line two sheet pans with foil. Evenly divide the sliced onion, sliced peppers, and mushroom pieces between the two sheet pans. Drizzle with olive oil and season with salt, pepper, and half the spice blend; toss to coat. Arrange in an even layer. Roast 12 minutes, or until lightly browned and softened. Leaving the oven on, remove from the oven. Evenly top with the grated gouda. Return to the oven and roast 3 to 4 minutes, or until the cheese is melted. Remove from the oven.

    Prepare the remaining ingredients
    3 Prepare the remaining ingredients

    Meanwhile, thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the tomatoes. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then thinly slice. In a bowl, combine the sliced green tops of the scallions, halved tomatoes, and a drizzle of olive oil; season with salt and pepper.

    Make the refried beans
    4 Make the refried beans

    In a small pot, heat a drizzle of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the beans (including the liquid), remaining spice blend, and up to half the chile paste, depending on how spicy you'd like the dish to be. Heat to boiling on high, stirring occasionally. Once boiling, using a potato masher (or the back of a spoon), mash until about half the beans are broken down. Cook, stirring frequently, 4 to 5 minutes, or until the beans are thickened. Turn off the heat. Stir in the crème fraîche. Taste, then season with salt and pepper if desired.

    Warm the tortillas & serve your dish
    5 Warm the tortillas & serve your dish

    Meanwhile, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer to a work surface and carefully unwrap. Serve the warmed tortillas with the cheesy vegetables, seasoned tomatoes, sliced avocado, and refried beans. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Preheat the oven to 450°F. Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Cut the mushrooms into bite-sized pieces. Grate the gouda on the large side of a box grater.

    2 Make the cheesy vegetables

    Line two sheet pans with foil. Evenly divide the sliced onion, sliced peppers, and mushroom pieces between the two sheet pans. Drizzle with olive oil and season with salt, pepper, and half the spice blend; toss to coat. Arrange in an even layer. Roast 12 minutes, or until lightly browned and softened. Leaving the oven on, remove from the oven. Evenly top with the grated gouda. Return to the oven and roast 3 to 4 minutes, or until the cheese is melted. Remove from the oven.

    Make the cheesy vegetables
    Prepare the remaining ingredients
    3 Prepare the remaining ingredients

    Meanwhile, thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the tomatoes. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then thinly slice. In a bowl, combine the sliced green tops of the scallions, halved tomatoes, and a drizzle of olive oil; season with salt and pepper.

    4 Make the refried beans

    In a small pot, heat a drizzle of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the beans (including the liquid), remaining spice blend, and up to half the chile paste, depending on how spicy you'd like the dish to be. Heat to boiling on high, stirring occasionally. Once boiling, using a potato masher (or the back of a spoon), mash until about half the beans are broken down. Cook, stirring frequently, 4 to 5 minutes, or until the beans are thickened. Turn off the heat. Stir in the crème fraîche. Taste, then season with salt and pepper if desired.

    Make the refried beans
    Warm the tortillas & serve your dish
    5 Warm the tortillas & serve your dish

    Meanwhile, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer to a work surface and carefully unwrap. Serve the warmed tortillas with the cheesy vegetables, seasoned tomatoes, sliced avocado, and refried beans. Enjoy!

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