Veggie Fajitas

with Chipotle Refried Beans & Lime Guacamole

35 MIN

+$6.99/serving 4 Servings

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add Flank Steaks

From the Test Kitchen

Get ready for fajita night! In this dynamic dish, chipotle flavor shines in two ways: stirred into fresh summer veggies in the form of smoky chipotle butter and added to creamy refried beans for an extra kick of heat. It's all served alongside warm tortillas and a dollop of guacamole for cooling contrast.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

45g Of Protein

Nutrition

PER SERVING
Calories

770 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Flank Steaks
1 15.5-Oz Can Pinto Beans
8 Flour Tortillas
2 ears Corn
2 Poblano Peppers
½ lb Mushrooms
1 Lime
4 oz Grape Tomatoes
2 Scallions
2 Tbsps Crème Fraîche
2 tsps Chipotle Chile Paste
½ cup Guacamole
1 oz Tomato Chipotle Flavored Butter
¼ cup Grated Cotija Cheese

step-by-step

instructions

Cook Along

1 Prepare the ingredients

If you prefer to use an oven to warm the tortillas instead of a microwave, preheat the oven to 375°F. Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Thinly slice the mushrooms. Remove any husks and silks from the corn; cut the kernels off the cobs. Halve the tomatoes. Halve the lime crosswise; squeeze the juice into a bowl. Add the guacamole. Stir to combine. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands, knife, and cutting board immediately after handling.

2 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) and as much of the chile paste as you'd like, 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 thickened. Turn off the heat. Stir in the crème fraîche. Taste, then season with salt and pepper if desired.

3 Cook the steaks

Meanwhile, pat the steaks dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 4 to 6 minutes per side for medium- rare (125°F), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board; let rest at least 5 minutes.

*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this. Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.

4 Cook the vegetables

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the corn kernels and halved tomatoes. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat. Stir in the butter until melted and combined. Taste, then season with salt and pepper if desired.

5 Warm the tortillas & serve your dish

Meanwhile, if using the microwave, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. If using the oven, 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. Find the lines of muscle (or grain) on the rested steaks; thinly slice crosswise against the grain. Serve the warmed tortillas with the refried beans, cooked vegetables, sliced steaks, lime guacamole, and cotija. Garnish the beans with the sliced green tops of the scallions. Enjoy!

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