Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Veggie bean fajitas recipe

1 star
2 star
3 star
4 star
5 star

19 ratings

Go Mexican for dinner tonight with this veggie bean fajita recipe. Make a smoky paprika-spiced black bean mixture with peppers and onions, then let everyone load up their own tortillas and top with cheese, yogurt and coriander. See method

Serves 4
10 mins to prepare and 30 mins to cook
451 calories / serving
Vegetarian

Ingredients

1 onion, finely sliced
2 garlic cloves, crushed
2 mixed peppers, deseeded and finely sliced
2 tsp paprika
400g tin chopped tomatoes
1 vegetable stock cube, made up to 150ml
2 x 400g tins black beans, drained and rinsed
100g Greek-style yogurt
15g fresh coriander, roughly chopped
1 lime, juiced
4 plain tortilla wraps
50g medium Cheddar, grated

If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

Each serving contains

Energy
1895kj
451kcal 23%
Fat
12g 17%
Saturates
6g 31%
Sugars
14g 16%
Salt
2.1g 35%

of the reference intake
Carbohydrate 61.9g Protein 21.1g Fibre 14.1g

Method

Heat a large frying pan over medium-high heat. Add the onion, garlic and peppers to the pan and cook for 10 mins, stirring occasionally, until softened. Add the paprika and continue to cook for 1 min. Pour in the tinned tomatoes and the stock and cook for a further 15 mins until reduced. Add the black beans and cook for a further 5 mins to warm through.
Meanwhile, combine the yogurt with most of the coriander and half the lime juice; season well. Heat the tortilla wraps according to the pack instructions, or griddle if preferred.
Remove the pepper mixture from the heat, stir in the remaining lime juice and season to taste.
Divide between the 4 wraps, sprinkle over the cheese and drizzle with the yogurt dressing. Sprinkle over the remaining coriander to serve.

See more Vegetarian recipes