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 or vegan option.
Calories: 487 Kcal per serving
|
Prep: Cook: |
20mins 10mins |
|
| Serves: | 4 |
| Ingredients |
|---|
| 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 tortillas |
| 1 tbsp fresh coriander |
| Sour cream (optional) |
| Grated vegan cheese or cheddar cheese |
directions
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 tortilla, sour cream (optional) and grated cheese (cheddar or vegan cheese).
