Chorizo Fajita Traybake Recipe
This is so easy, yet so yummy. Just preheat the oven with a baking dish inside, bung everything in once it’s hot, and bake. Then you serve it with smooth crème fraîche, which stops it being dry as well as adding a luxuriously creamy flavour. Rather than Tex-Mex, this chorizo fajita traybake recipe fuses Spanish and Mexican flavours.
To serve four, simply make up and bake two dishes instead of one in exactly the same way. You will also need more creme fraiche, although a dollop – or tablespoon – per person is plenty.
Traybake recipes like this are so easy – great for informal entertaining. For some reason an oven-baked dish seems to impress people all the more. Even though it actually often takes less time and effort than anything else!
Serves two
Chorizo fajita traybake recipe ingredients
- Red onion, 1, in thin half-moons
- Peppers, 2, any colour, in thin strips
- Olive oil, 1 tbsp
- Ground cumin, 1/2 tsp
- Cumin seeds, 1/2 tsp
- Chilli powder, 1/2 tsp
- Parsley, 1 tsp
- Thyme, dried, 1 tsp
- Chorizo, 100g, cut into ‘coins’
- Black eyed beans, 1 tin, drained
- Basmati rice, 1 pouch
- Crème fraîche, to serve
Equipment
- Sharp knife
- Chopping board
- Lasagne or baking dish
- Tablespoon, for stirring and spooning
How to make this Chorizo Fajita Traybake recipe
- With the lasagne or other ovenproof dish inside, preheat the oven to 200 degrees fan or equivalent.
- Once the oven is hot, carefully remove the dish and add the oil, herbs and spices. Stir, then add the sliced onion, peppers and chorizo. Then stir again to coat everything in the spiced oil.
- Bake for 15 minutes, then add the rice and beans and stir well once more.
- Bake for a further 5 minutes, before removing from the oven.
Serve with the crème fraîche
Related recipes:
- All-in-one chipotle chicken
- Chorizo risotto with egg
- Sausage roast dinner
- Chorizo & chicken casserole
- Tuna paella
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