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.
Prep time: 20 mins
Cooking time: 10 mins
Calories: 487 Kcal per serving
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 beans, black-eyed beans, butter beans), 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
Grated cheddar cheese
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..
'Chili con carne' is Spanish for 'chili with meat', although the origins of the recipe are hotly contested, with some believing it came from America.
A quick and easy meal for when you need to something nutritious to eat fast.
A hearty meal for veggies and non-veggies alike!