Family friendly Main Mexican

Spicy bean and chilli fajitas

Name: Spicy bean and chilli fajitas
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: /mexican
Ingredients: 2 tablespoons olive oil; 1 onion, finely chopped; 2 garlic cloves, crushed; 1 red capsicum, chopped; 1 small red chilli, seeds removed, finely chopped; 2 teaspoons ground cumin; 190g jar sundried-tomato pesto; 2 x 400g cans red kidney beans, rinsed, drained; 425g can chopped tomatoes; 1 teaspoon caster sugar; Warmed flour tortillas, guacamole, butter lettuce, sour cream, coriander leaves and grated cheddar, to serve

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10m

25m

Spicy bean and chilli fajitas (vegetarian)

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Spice up weeknight dinners with quick, easy and delicious spicy bean fajitas.

2 tablespoons olive oil
1 onion, finely chopped
2 garlic cloves, crushed
1 red capsicum, chopped
1 small red chilli, seeds removed, finely chopped
2 teaspoons ground cumin
190g jar sundried-tomato pesto
2 x 400g cans red kidney beans, rinsed, drained
425g can chopped tomatoes
1 teaspoon caster sugar
Warmed flour tortillas, guacamole, butter lettuce, sour cream, coriander leaves and grated cheddar, to serve

Method

1.

In a large, heavy-based saucepan, heat the oil over low heat. Add onion and cook for 5 minutes until soft. Add garlic, capsicum and chilli and cook, stirring, for a further minute. Add cumin, pesto, beans, tomatoes and sugar. Cook over low heat for 15 minutes until slightly reduced, stirring occasionally. Season.
2.

Serve with tortillas for wrapping, guacamole, butter lettuce leaves, sour cream, coriander and grated cheese.