10/07/2026
🌮 Black Bean Fajita Melt Boat
1 baguette: using a knife, cut a long rectangle from the top of the baguette (don’t cut all the way through), then lift off the top and scoop out some of the soft bread from the centre to create a hollow boat - inspired by
Fajita Peppers & Onions:
1 tbsp olive oil
1 large white onion, sliced
1 pepper, sliced
1 tsp smoked paprika
1 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dried oregano
1 tsp chipotle paste
Salt and black pepper
Juice of 1/2 lime
Heat the oil over a medium-high heat and cook the onion and pepper for 10–12 minutes until softened and lightly charred. Stir in the spices and chipotle paste and cook for 1 minute, then finish with the lime juice.
Smoky Black Beans:
1 tbsp olive oil
1 small onion, finely diced
2 cloves garlic, finely grated
1 x 400g can black beans, drained and rinsed
1 tsp chipotle paste
1 tsp ground cumin
1/2 tsp smoked paprika
2–4 tbsp water
Juice of 1/2 lime
1 tbsp nutritional yeast
Salt and black pepper
Cook the onion in the oil over a medium heat for 8–10 minutes until soft and lightly caramelised. Add the garlic, chipotle paste, cumin and smoked paprika and cook for 1 minute. Stir in the black beans and water, then mash with a fork until thick and creamy. Finish with the lime juice and season to taste.
Quick Chimichurri:
15g fresh parsley, finely chopped
2 cloves garlic, finely grated
2 tbsp olive oil
1 tbsp red wine vinegar
1/2 tsp dried oregano
Pinch of chilli flakes (optional)
Salt and black pepper
Mix everything together in a small bowl and leave to sit for 10 minutes before using.
Fill the baguette boat with the smoky black beans, then layer over the fajita peppers and onions. Spoon over the chimichurri and top generously with the vegan cheese.
Bake at 200°C (180°C fan) for 6-10 minutes basically until the cheese has melted and it’s hot throughout
And if you fancy a set like this yourself, visit the link in my bio and use promo code JEN22 at checkout for 22% off your order.
