600 Calories or Less

Cheesy Vegetable Fajitas

with Chipotle Refried Beans & Avocado

30 MIN

4 Servings

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Keep it Vegetarian

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.)

View Full Nutrition

fresh

ingredients

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)

step-by-step

instructions

Cook Along

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.

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.

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!