[ RECIPE ] Pepper & Bean Fajitas
Prep time
Cook time
Total time
Serves: 2 Servings
Ingredients
- Olive Oil
- 1 Red Onion (sliced)
- 1 Brown Onion (sliced)
- 3 Red or Orange Peppers (sliced)
- Salt & Pepper
- 2 Garlic Cloves (finely chopped)
- 1 tablespoon Dark Brown Sugar
- 1 tablespoon Tomato Purée
SPICE MIX- 1 teaspoon Ground Cumin
- 1 teaspoon Paprika
- 1 teaspoon Mild Chilli Powder
- ½ teaspoon Garlic Granules
- ¼ teaspoon Cayenne Pepper
REMAINING INGREDIENTS- 200ml Warm Water
- 400g Tinned Kidney Beans (drained)
- 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!
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