INGREDIENTS

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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