Spicy Vegetarian Fajitas
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Preparation Time: 10-15 minutes | Cooking Time 15 minutes| Freezable?: No
- 2 soft tortillas
- 1 tbsp vegetable oil
- ½ red onion – sliced
- ½ chopped red chilli – seeds removed (or a small pinch or two of chilli powder, or chilli flakes to taste)
- ½ tspn ground cumin
- ½ tspn ground coriander
- 200g (½ a 400g tin) kidney beans, – drained and rinsed
- any other fresh veggies that you’ve got to hand, e.g. sliced peppers, mushrooms etc
- water or vegetable stock
- 1 teaspn lime juice
- small sprig of fresh coriander chopped – if available
FOR THE SALSA
- 2 chopped and ideally deseeded tomatoes (although probably no need to get to hung up the deseeded bit)
- ¼ chopped red onion
- ½ lime juice
- chopped fresh coriander to taste
Serve with some Salsa and 2 tbsp plain yogurt or soured cream and.or sliced/mashed Avocado
Sizzle up your supper tonight with this Spicy Vegetarian Fajita recipe for one, a simple but different Mexican supper with all the trimmings. A lot cheaper than a boxed kit and easily doubled up (or more) to make a great supper night with friends or family.
- Mix the tomatoes, red onion, lime juice and half the coriander for the Salsa and put to one side
-
Heat the oil in a skillet or pan and cook the onion, chilli and garlic until soft. Stir in the ground cumin and coriander and cook for a few seconds. Add the beans and cook for a further 5 minutes, stirring occasionally, add any other sliced veggies you’re using, peppers, mushrooms etc, Add half a small glass of stock, bit by bit and cook until smooth and but not runny and cook for up to 5 more minutes. Stir in the lime juice and a sprinkling of fresh coriander.
- Warm each tortilla through in a pan and put on a plate. Spoon over some of the filling, add a dollop of the yogurt and a little salsa. Roll up and serve
Cooks tip
Check out Jamie Oliver’s tips on the best ways to chop up fresh chillies , – as always making it look really easy.
PS does anyone have any hacks to avoid the hot chilli transfer from your hands afterwards?
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