Veggie fajitas are a fun way to feed the family and making your own is much cheaper than buying the boxed kits.
- 2 tbsp vegetable oil
- 1 onion, chopped
- 1 red chilli, seeds removed and chopped
- 1 garlic clove, chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 400g tin kidney beans, drained and rinsed
- a little vegetable stock or water
- ½ lime, juice only
- handful fresh coriander, roughly chopped
For the salsa
- 4 tomatoes, seeds removed and chopped
- ½ red onion, chopped
- 1 lime, juice only
- small bunch coriander, chopped
- 4 soft tortillas
- 2 tbsp plain yoghurt or soured cream
For the filling, heat the oil in a pan and cook the onion, chilli and garlic until softened. Stir in the ground cumin and coriander and cook for a few seconds. Add the beans and cook for a further 10 minutes, stirring occasionally. Add half a small glass of stock and cook until smooth and not runny. Stir in the lime juice and half the fresh coriander.
Mash the beans roughly with the back of a fork or a potato masher, then set aside.
For the salsa, mix together the tomatoes, red onion, lime juice and coriander.
Just before you are ready to eat, add the remaining coriander and a squeeze of lime juice to the beans.
Warm each tortilla through in a pan and put on a plate. Spoon over some of the filling, add a dollop of the yoghurt and a little salsa. Roll up and serve two tortillas per person.