Veggie bean fajitas
Method
-
For the filling, add the oil to a pan and cook the onion, chilli and garlic until softened. Add the beans and cook for a further 10 minutes, stirring occasionally. Add a little vegetable stock, about half a small glass, cook the beans until the mixture is smooth and not runny.
-
Mash the beans roughly with the back of a fork or a potato masher, then set aside.
-
For the salsa, mix together the tomatoes, red onion, a squeeze of lime juice and a handful of the chopped fresh coriander.
-
Just before you are ready to eat, add the remaining coriander and a squeeze of lime juice to the beans.
-
Warm each tortilla through in a pan and put on a plate, spoon over some of the filling, add a spoonful of the yoghurt and a little salsa. Roll up and serve immediately.
Ingredients
- 2 tbsp vegetable oil
- 1 onion, chopped
- 1 red chilli, seeds removed and chopped
- 1 garlic clove, chopped
- 2 x 110g tins kidney beans, washed and drained
- vegetable stock or water
For the simple salsa
- 4 tomatoes, seeds removed and chopped
- ½ red onion, chopped
- small bunch coriander, chopped
- 1 lime
To serve
- 1 packet of wheat tortillas
- 250ml/9fl oz plain yoghurt or soured cream
Shopping List
Veggie bean fajitas
Fruit and vegetables
Tins, packets and jars
Cooking ingredients
Dairy, eggs and chilled
Other