Sunday, 26 June 2011

Vegetarian Fajitas

We're running down the storecupboard and freezer, and that includes using up lots of tins of beans. I also had a frozen pack of flour tortillas (and about 100 other things...) in the freezer. I was planning to make veggie enchiladas but the afternoon was unexpectedly warm and I wanted something a bit lighter. So I adapted my usual meat fajita recipe to make some nice veggie ones - in fact they're vegan if you skip the guacamole. Although that would be such a shame, it's lovely :) Especially with sweet potato wedges to dip!


  • 1 400g tin of kidney beans
  • 2 small white onions or 1 large
  • 1 green & 1 red pepper
  • 1 tsp cumin seeds
  • 4 cloves of garlic
  • 1/2 inch pieces of ginger
  • 1 fresh red chilli
  • 1 tbsp tomato puree
  • 4 flour tortillas

Pop the bean tin and leave it draining in the sink. Peel the onion, top and tail it, and cut it in half down the longitudinal axis. Slice from the skin in toward the same axis, as if you were making thin wedges, although they will naturally fall apart if you have removed the tail. (This gives a nice mix of sizes while keeping them flat enough to fry easily.) Fry over a moderate heat in some vegetable oil until beginning to brown.

Meanwhile, deseed and de-pith the peppers and slice lengthwise into thin strips. Add to the onions and fry for a further 3-4 minutes. Crush in the garlic cloves and grate in the ginger. Crush the cumin in a mortar and pestle and add it as well. If using, finely chop the chilli and add. Squeeze in the tomato paste and add the tin of beans. If your beans came in simple water with no added salt or sugar, add 1 tbsp of sugar and 1tsp of salt. Stir well, cook gently for a few minutes and taste for seasoning. The beans should be sweet and spicy, to contrast with the acid salsa and creamy guacamole.

Heat the tortillas in the microwave, wrapped in a damp teatowel. Serve on hot plates, with all your toppings out on the table. To eat, scoop some of the bean and pepper mix into an open tortilla, and top with salsa and guacamole. Pull two sides in, then fold the bottom edge up to make a wrap. Have napkins handy for when the juices start running down your arms :)

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