| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | 2 | Servings | ||
INGREDIENTS
| 1 | T | Vegetable oil |
| 1 | Onion, finely chopped | |
| 2 | Garlic cloves | |
| 1 | Red chilli, finely chopped | |
| 1 | t | Ground cumin |
| 1 | 400 gram can red kidney | |
| beans drained and rinsed | ||
| 1 | Lime | |
| 1 | T | Vegetable oil |
| 1 | Red pepper, deseeded | |
| 1 | Yellow pepper, deseeded | |
| sliced | ||
| into long strips | ||
| 2 | Green chillies, sliced into | |
| long | ||
| strips | ||
| 1 | Red onion | |
| 1 | Bunc coriander | |
| Salt and pepper | ||
| 150 | Sour cream | |
| 100 | g | Cheddar cheese, grated |
| 4 | Flour tortillas | |
| 120 | Tequila | |
| 175 | Orange juice | |
| 2 | T | Grenadine syrup |
| Ice, to serve | ||
| 1 | Lime, cut into wedges to | |
| garnish | ||
| 1 | Jar ready-made salsa | |
| 1 | Bag green salad leaves |
INSTRUCTIONS
For the Refried Beans: Heat a small pan with 1 tbsp vegetable oil. Stir in the chopped onion and fry for a minute. 2 Crush in the garlic cloves and add 1 tsp ground cumin and chopped red chilli. Cook for 2-3 minutes until softened. 3 For the Vegetable Filling: Start by heating a griddle pan until very hot, and almost smoking. Add 1 tbsp oil to the pan. 4 Chop the red pepper into strips and add to the pan along with the yellow pepper strips. Cook for 3-4 minutes until slightly charred. 5 Slice up the onion into eight wedges and add to the softened peppers, along with the green chilli strips. Cook for 2-3 minutes until charred, turning occasionally. 6 Add the red kidney beans to the softened onion mixture and squeeze in the juice from 1 lime. Cook for another 3-4 minutes, until softened. Chop the coriander, leaving a couple of sprigs to garnish. 7 Cook the flour tortillas on high in the microwave for 30 seconds. Take the beans off the heat and mash the mix to a chunky puree with a potato masher. Add the chopped coriander and season. 8 Take the flour tortillas and add some of the refried beans onto each. Top with the vegetables, a drizzle of sour cream and a sprinkling of cheese. 9 Roll up and place seam side down on the serving plate. Garnish with the coriander, salsa and mixed leaves. 10 For the Tequila Sunrise: Mix the tequila and orange juice in a measuring jug. Pour over a glass filled with ice. Tilt the glass slightly and spoon in the grenadine syrup. Drop in a lime wedge as garnish and serve with the fajitas. Converted by MC_Buster. Recipe by: Can't Cook Won't Cook Converted by MM_Buster v2.0l.
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