Fajitas
Tantalize your taste buds with these delightful bean-filled tortillas, bursting with the zesty flavors of lime, coriander, and chilli. A spicy fusion of creamy kidney beans, tangy salsa, and cooling sour cream wrapped in warm wheat tortillas for a satisfying meal that is as delicious as it is easy to make.
— Constant Cookbook
Ingredients
- 90ml/6tbsp corn or vegetable oil
- 1 onion
- 1 red chilli
- 1 clove garlic
- 2 x 110g/4oz tins kidney beans
- or water vegetable stock
- handful coriander
- dash of chilli sauce
- juice of one lime
- 1 packet of wheat tortillas
- 250ml/9fl oz sour cream
- 4 tbsp corn or vegetable oil
- juice of one lime
- 4 tomatoes, de-seeded and chopped
- handful coriander
- ½ red onion
Instructions
- For the filling, heat the oil in a pan and cook the onion, chilli and garlic until softened. Stir in the ground cumin and coriander and cook for a few seconds. Add the beans and cook for a further 10 minutes, stirring occasionally. Add half a small glass of stock and cook until smooth and not runny. Stir in the lime juice and half the fresh coriander.
- 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, lime juice and 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 dollop of the yoghurt and a little salsa. Roll up and serve two tortillas per person.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
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