200°C · 15-30 minAllergens
Gluten
SojaFajitas with Guacamole
This Mexican dish is super healthy thanks to all the vegetables and beans. Top your tortillas with a generous amount of this richly filled bean chili, which is spicy and slightly sweet from the roasted pepper. The hint of cocoa adds a surprising flavour. Finish off the fajitas with crispy salad and a dollop of fresh guacamole. Then: roll them up (if you can) and enjoy! 100% plant-based (vegan).
Fajitas with Guacamole
Pepper, tomatoes, iceberg lettuce, white onion, vine tomatoes, cucumber, spring onion, jalapeño peppers, garlic, red pepper, avocado, lime juice, fresh chives, coriander, bay leaf, Madame Jeanette pepper, parsley, brown beans, kidney beans, corn, black beans, chili powder, smoked paprika, cinnamon, cumin seeds, coriander seeds, clove, oregano, soy yogurt, soft tortilla (contains gluten), cocoa, dark brown sugar, pepper and salt, sunflower oil.
Allergens: gluten, soja.
Microwave
Heat the bean chili loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). Heat the tortillas between 2 plates covered for 30 seconds to 1 minute. Top the tortillas with the bean chili, salad, and avocado dip, then roll them up.
Oven — 200°C, 15-30 minMarleen's choice
Preheat the bean chili covered with an oven-safe plate or aluminium foil for 15-20 minutes (1 person), up to 25-30 minutes (2 or more persons). In the last 2-3 minutes, add the tortillas until they are warm. Top the tortillas with the bean chili, salad, and avocado dip, then roll them up. Disposable containers cannot go in the oven, transfer to an oven dish.