Small handful of Fresh Coriander or 1 tablespoon of Chopped Frozen Coriander
Handful of Frozen Sweetcorn
200g Refried Beans
Tortilla Wraps
For The Guacamole
1 Ripe Avocado (peeled with stone removed, cut into small chunks)
½ teaspoon Garlic Granules
½ teaspoon Lime Juice
1 tablespoon Vegan Mayonnaise
Salt & Pepper
TOPPING SUGGESTIONS
Fresh Salsa
Jalapeños
Vegan Mayonnaise
Instructions
Place a casserole pan on a medium heat and add the olive oil. Add the onions and peppers to the pan and fry for around 10 minutes until softened. Season with salt and pepper.
Next add the garlic, sugar and tomato purée, mix well and cook for another few minutes.
Add the spice mix ingredients to the pan along with the warm water, kidney beans and coriander then cook for an additional 15 minutes (add more water if the ingredients start to dry up).
With 5 minutes left, add the sweetcorn to the casserole pan. Place the refried beans into a small bowl then heat for 1 minute in the microwave.
Meanwhile make the guacamole by mixing the ingredients into a small bowl.
Finally heat the tortillas following the packet instructions and serve with as many toppings as you like!
Recipe by Food & Fitness Always at https://foodandfitnessalways.com/recipe-pepper-bean-fajitas-8949/