- 0:15 Prep
- 0:15 Cook
- 4 Servings
- Capable cooks
Here’s why we love fajitas so much — they’re easy to make, taste great and need no knives and forks to eat.
Ingredients
- 8 wholegrain tortillas
- 1 tablespoon olive oil
- 350g Butternut pumpkin, peeled, cut into 1cm pieces
- 1 capsicum, halved, deseeded, cut into 1cm pieces
- 2 x 425g cans baked beans
- 1 teaspoon ground cumin
- 1/2 teaspoon chilli powder (optional)
- 1 bunch fresh coriander
- 1/2 iceberg lettuce, finely shredded
- 1 avocado, halved, stone removed, peeled, chopped
- 120g (1 1/2 cups) coarsely grated cheddar
- 200g light sour cream
Method
- Step 1Preheat oven to 180°C. Wrap the tortillas in foil and place in oven for 15 minutes or until heated through.
- Step 2Meanwhile, heat oil in a saucepan over medium-high heat. Cook the pumpkin and capsicum, stirring often, for 8 minutes or until soft. Add beans, cumin and chilli powder. Cover. Reduce heat to low. Cook for 5 minutes or until heated through. While bean mixture is cooking, reserve 1/4 cup of coriander sprigs. Coarsely chop remaining coriander. Stir chopped coriander into the bean mixture.
- Step 3Divide the tortillas among serving plates. Arrange the lettuce, bean mixture, avocado and cheddar over the tortillas. Top with the reserved coriander sprigs and serve with the sour cream.
Nutrition
3430 kj
Energy
45g
Fat Total
18g
Saturated Fat
22g
Fibre
30g
Protein
71g
Carbs (total)
All nutrition values are per serve
Notes
With a twist: Bean stuffed potato with pumpkin and avocado: Replace tortillas with 4 large Lady Christl potatoes. Wrap in foil. Preheat oven to 180C. Bake for 1 hour. Cut a deep cross in the top. Top with lettuce, bean mixture, avocado, cheddar and sour cream.
- Author: Leanne Kitchen
- Image credit: Ben Dearnley
- Publication: Australian Good Taste
