Mexican-style Bean Stew
Fajitas don’t just have to be made with chicken or beef; tinned beans and pulses are perfect for a vegetarian option.
Fajitas don’t just have to be made with chicken or beef; tinned beans and pulses are perfect for a vegetarian option.
- Prep time: 20 mins
- Cooking time: 10 mins
- Serves: 4
- Calories: 487 Kcal per serving
Ingredients you will need
Ingredients you will need
- 2 tbsp olive oil
- 1 clove of garlic, finely chopped
- 1 red chili, finely chopped (optional)
- 1 onion, finely diced
- 2 red peppers, finely diced
- 1 yellow pepper, finely diced
- 2 courgettes, finely diced
- 2 cans of beans (kidney, black-eyed, butter), drained
- 150ml (5fl oz) tomato passata or blended tinned tomatoes
- Hot chili sauce (optional)
- To serve: 8 corn or wheat tortillas
- 1 tbsp fresh coriander
- Sour cream
- Grated cheddar cheese
Method
Method
Heat the oil in a large frying pan. Add the onions to the pan and cook for 2 minutes before adding the garlic, chili and diced peppers. Fry for a few minutes before adding the courgettes and beans. Next pour in the passata and add a dash of chili sauce before mixing everything together.
Season with salt and pepper. Cook everything for a couple of minutes until hot then sprinkle with chopped coriander and serve with corn tortilla, sour cream and grated cheese.
