Riverford Wicked Leeks
Beef and veg fajitas with re-fried beans and soured cream recipe image

Print Beef and veg fajitas with re-fried beans and soured cream

Fajitas are a super-fast way to a tasty and veg-packed meal. They’re traditionally served with all the individual components at the table to stuff and make them as you go along. Mexican style re-fried beans are easy to make; use red kidney beans or black beans, or if you can find them, pinto beans. If you can’t find any soured cream just use a thick Greek style yoghurt.


  • Oil for frying, e.g. vegetable
  • 1 brown onion, finely diced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 large or 2 small garlic cloves, finely chopped or crushed
  • 1 tin red kidney beans, drained & rinsed
  • ½ vegetable stock cube
  • 4 wholemeal flour tortillas
  • 200g beef strips (either strips of stir-fry beef, thinly sliced escalopes or steak if you’re feeling wealthier)
  • 1 red onion, finely sliced
  • 1 chilli, deseeded & finely chopped
  • 1 carrot, peeled & cut into thin matchsticks or thin rounds
  • 1 red pepper, chopped into 1cm strips
  • 1 courgette, chopped into ½ moon shapes
  • 1 tsp dried thyme
  • 1 tsp paprika
  • ¼ tsp smoked sweet paprika
  • ¼ tsp allspice
  • 250ml soured cream
  • Bunch fresh coriander, leaves roughly chopped
  • Salt & pepper


  1. Heat 2 tablespoons of oil in a medium to large saucepan. Add the brown onion and cook on a low heat, stirring now and then, for 10 minutes. Add a splash of water at any point if it looks like it might catch and burn.
  2. Add the ground cumin, ground coriander and garlic to the onion. Stir for 1 minute. Add the red kidney beans and crumble in the stock cube.
  3. Refill the kidney bean tin ⅔ with water and add that too. Bring the pan up to a low boil and cook for 10 minutes. Keep an eye on the liquid level, top up with a splash more water if they dry out too much.
  4. Preheat oven to a 160˚C/Gas 2. Get the tortillas ready on a baking tray.
  5. Once the kidney beans have cooked for 10 minutes, coarsely mash them in the pan. Reheat gently on a low heat, stirring now and then so the bottom doesn’t catch, for about 2-5 minutes, just enough so they thicken up slightly.
  6. While the beans thicken, pop the tortillas in the oven to warm through. Heat 2 tablespoons of oil in a wok or large frying pan. Add the beef and all the veg – pepper, carrot, red onion, courgette, chilli, dried spices (thyme, paprikas, allspice) and a little salt and pepper. Stir-fry for 5 minutes.
  7. Once cooked, season the refried beans with salt and pepper to taste. Divide the beans between 2 serving plates. Fill the tortillas with the stir-fried veg, beef and top with a dollop of soured cream and some fresh coriander. Alternatively, serve all the components at the table to make them as you go.
want to cook with fresh ingredients? try one of our award winning veg boxes