Bean Fajitas

This is a delicious dish whether you’re a vegetarian or not. Obviously, you can put chicken or beef into fajitas if you prefer, but since the best bits are the spicy tomato, guacamole and sour cream, you may as well save that meaty goodness for something where you can really taste it. But I have to be honest, although this stuff is delicious, it really doesn’t photograph well, which is why I don’t have a mouth-watering image of the finished product to tempt you with. the above picture is not a full body shot, just a detail, but it gives you an idea. Just go with it and remember that even ugly messy food needs love sometimes.
Heat 2 tbsp sunflower oil in a big pan. Fry a sliced, medium sized onion for 5 mins. While that’s going on you can chop two garlic cloves, or crush them. You will need:
Half tsp hot chilli powder (I also like to throw in some freshly chopped chillis to make it extra spicy. It’s your call, though. This time, I also chucked in some red peppers that needed eating)
1tsp ground coriander
1 tsp ground cumin
Add these to the onion with the garlic and fry for a couple more minutes. Then add:
1 tbsp tomato puree
400g can chopped tomatoes
Quarter pint of hot vegetable stock
Lots of beans. These should ideally consist of 220g tin of red kidney beans, 300g tin of borlotti beans, 300g tin flageolet beans. All these should be drained and rinsed. Actually, it’s just as good if you use red kidney beans and make up the rest with chickpeas. Still delicious.
Season all this with salt and pepper, bring to the boil and simmer for about 15 minutes. In the meantime, you can either:
b) Open a tub of shop-bought guacamole and spend the next 15 minutes getting in some quality time with your brand new Nintendo Wii.
You should also warm up a bunch of flour tortillas in the oven or microwave. Then, when the beans and sauce are ready, spread some down the middle of each tortilla, then dollop on some sour cream and guacamole according to your taste. Fold at one side and then fold in two other sides to form a fajita-shaped parcel. If yours are anything like mine, your fajita filling will dribble out all over the place and mess up your shirt, so take care. Grated cheddar cheese will also make your fajitas extra tasty if you can stand any more deliciousness. Serve with cold lager, preferably in a bottle with a slice of lime jammed down its neck.
Advertisements

6 comments on “Bean Fajitas

  1. Tuesy, I think our blog clock is set at some crazy international time. How do we get it back to good ol’ GMT?

  2. how about adding some sprigs of fresh cilantro? then maybe the green will make for a more photogenic fajita? hehe 🙂 though i am convinced about it being yummy as is!

  3. Thanks, Sunsh. I had to look up “cilantro”. Is it what Americans call “coriander”? If so, it’s a great idea. Flat-leaf parsley might work, too. And mint leaves, though Tuesy is not a big fan of mint. I certainly don’t worry about photogeneity (photogenicity?) in my food if I’m cooking for myself, but I normally push the boat out for Tuesy when I hit the kitchen.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s