Make it a fajita night with this speedy veggie dinner, perfect for the whole family to enjoy. Use a little mild chilli powder to give these wraps a kick, and hot-smoked paprika for colour
Ingreadient
- oil, for frying
- 1 onion, halved and sliced
- 1 red pepper, sliced
- ½ tsp ground cumin
- ¼ tsp hot-smoked paprika
- ½ tsp mild chilli powder
- 400g tin black beans, rinsed and drained
- 4 flour tortillas, warmed
- 50g mature cheddar, grated
- 4 tbsp soured cream
- hot sauce, to serve
- 1 small avocado, diced
- 2 small tomatoes, diced
- ¼ red onion, finely chopped
- 2 tsp of chopped pickled jalapeños, (optional)
- a handful coriander, chopped
- ½ lime, juiced
Direction
- Toss all the salsa ingredients together with a good pinch of salt and leave to sit while you make the fajitas.
- Heat 1 tbsp of oil in a large pan and cook the onion and pepper over a high heat until softened and starting to char at the edges. Turn down the heat and add the spices, tossing well. Add the beans with a splash of water and keep cooking until the beans are piping hot.
- Serve the beans in warm tortillas with the salsa, cheese, soured cream and hot sauce, if you like.
