Sweet Pepper Fajitas — a plant-based Mexican recipe by BOSH!
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Sweet Pepper Fajitas

Fajitas are one of those meals we keep coming back to again and again, and this sweet pepper version is properly good. The peppers go soft and jammy in the pan, the spice blend is smoky and warm, and everything comes together in a way that just feels like a celebration on a plate. It's the kind of dinner that looks impressive but genuinely isn't that much effort, which is exactly our kind of cooking. Trust us, once you've made these you'll be putting them in the weekly rotation.

Cook: 45 min
Serves 6

Before You Start

  • Large frying pan
  • Small bowl
  • Ovenproof plate or baking tray
  • Foil
  • Multiple serving bowls

Ingredients

  • ½ tbsp dark brown sugar
  • 1 tsp hot chilli powder
  • 1 tsp ground cumin
  • 1 tsp paprika
  • ¼ tsp cayenne pepper
  • ¼ tsp garlic powder
  • olive oil for frying
  • 1 onion
  • 2 garlic cloves
  • 6 bell peppers - a mix of red, yellow and green
  • 1 x 400g can of kidney beans
  • 30g fresh coriander
  • 400g refried beans
  • Salt & pepper to taste
  • Pinch of salt
  • 6 x large tortillas
  • rice
  • salsa
  • 3 limes
  • 50g tortilla chips

Method

1

First, prepare the peppers

  • Add a little oil to the frying pan
  • Peel and finely slice the onion and garlic and add them to the pan
  • Cut the peppers in half, cut out the stems and seeds, slice the flesh into 5mm strips and add them to the pan
  • Sprinkle over the brown sugar and a pinch of salt
2

Then cook the peppers

  • Put the chilli powder into a small bowl with the cumin, paprika, cayenne pepper, garlic powder and a pinch each of salt and pepper
  • Stir to mix and then tip over the peppers in the pan
  • Reduce the heat a little, then cook for 30 minutes until soft, stirring regularly so that the peppers don't stick to the pan
3

Prepare the tortilla fillings

  • Meanwhile, drain the kidney beans and tip them into a serving bowl
  • Chop a third of the coriander leaves and add them to the kidney beans
  • Spoon the refried beans, if using, into another bowl
  • Tip the cooked rice into another bowl. Spoon the guacamole and salsa into separate serving bowls
4

Warm the tortillas

  • Put the tortillas on to an ovenproof plate or baking tray, cover with foil and put in the oven to warm through
5

Serve and enjoy!

  • The peppers are ready when they look well fried (but not blackened), are soft and taste sweet and delicious.
  • Transfer them to a serving bowl. Take the tortillas out of the oven and transfer them to a serving plate
  • Cut the limes into quarters
  • Roughly chop the remaining coriander leaves
  • Fill a bowl with the tortilla chips
  • Take all the separate bowls to the table
  • Fill the fajitas with delicious dollops of everything and roll them up for fantastic fajita fun

Tips & Variations

  • Make it saucy: We love loading these up with a big dollop of guacamole and some vegan soured cream. It cools everything down and makes each bite feel really generous.
  • Add some protein: If you want to bulk it out, chuck in a drained can of black beans or kidney beans for the last few minutes of cooking. They soak up the spices and make it really filling.
  • Char the tortillas: Don't skip warming your tortillas directly over a gas flame or in a dry pan for 30 seconds each side. It makes such a difference to the whole thing, proper street food vibes.

Why This Works

The trick here is that pinch of brown sugar on the peppers early on. It sounds small but it helps them caramelise beautifully and brings out this natural sweetness that balances the smoky spice mix perfectly. The combination of cumin, paprika, cayenne and garlic powder is a classic for a reason, and cooking everything together in one pan means all those flavours get properly acquainted.