Spice up weeknight dinners with quick, easy & delicious spicy bean fajitas. No wonder taste members love them!
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, to serve
- Guacamole, to serve
- Butter lettuce, to serve
- Sour cream, to serve
- Coriander leaves, to serve
- Grated cheddar, to serve
Method
- Step 1In 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.
- Step 2Serve with tortillas for wrapping, with guacamole, butter lettuce leaves, sour cream, coriander and grated cheese.
- Vegetarian
Nutrition
1545 kj
Energy
19g
Fat Total
2g
Saturated Fat
15g
Protein
995.79mg
Sodium
15g
Carbs (sugar)
32g
Carbs (total)
All nutrition values are per serve
- Author: Valli Little
- Image credit: Brett Stevens
- Publication: Taste.com.au
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