Fajitas
Nutrition per serving
Calories | 525 kcal |
Protein | 18 g |
Carbs | 60.5 g |
Fats | 22.5 g |
Saturated Fat | 5.9 g |
Monounsaturated Fat | 12.4 g |
Polyunsaturated Fat | 2.3 g |
Sugars | 5.1 g |
Fiber | 19.2 g |
Sodium | 439 mg |
Ingredients
Yellow Bell Pepper (capsicum) | |
Fresh Coriander | |
Red Onion | |
Canned Mixed Beans (drained) | |
Tabasco Sauce | |
Cumin Powder | |
Tomato Puree | |
Whole Wheat Tortillas | |
Olive Oil |
Preparations
- Preheat the oven to 200 C (392 F).
- Core and slice pepper into 2cm strips.
- Finely dice the red onion.
- Drain/rinse the mixed beans.
- Roughly chop the coriander.
- Place the pepper into a bowl with 1/2 tbsp of olive oil and a pinch of salt and pepper. Mix to coat and place the peppers onto a baking tray and cook in the oven for about 10-15 minutes until tender and slightly crispy around the edges.
- Meanwhile, in a frying pan, heat ½ a tbsp of olive oil over medium-low heat. Add the red onions and cook for a few minutes before adding the mixed beans, Tabasco, tomato purée, cumin and 2 tbsp of water. Stir to combine, place a lid on the pan and cook for 8-10 minutes.
- Transfers ½ the bean mixture to a bowl and mash it up with a fork into a paste. Add the remaining beans and stir into the mash beans. Season with salt and pepper to taste.
- Warm up the tortillas in the oven for a few minutes.
- Place the warmed tortilla onto a plate. Spoon the bean mixture along the centre of the tortilla, then top with the roasted peppers.
- Serve with a good sprinkle of coriander.