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
Serves: 4
Calories: 487 Kcal per serving
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 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
Sour cream
Grated cheddar cheese
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.
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Similar Recipes
'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.
