Vegetable fajitas

Ingredients

Makes 8 tortilla wraps

These are great for informal eating and you can add your favourite toppings. Other vegetables could be included, such as sliced mushrooms or courgettes.

  • 3 peppers (preferably mixed colours), deseeded and thinly sliced
  • 1 red onion, halved and thinly sliced
  • 2 garlic cloves, crushed
  • 2 tbsp oil
  • 400g can black beans, drained and rinsed
  • 1 tsp ground cumin
  • 1½ tsp smoked paprika
  • 1 tsp dried oregano
  • 2 tbsp finely chopped fresh coriander

To serve

  • 8 tortilla wraps
  • Soured cream or Greek yogurt
  • Grated Cheddar
  • Mixed salad leaves or shredded lettuce
  • 1-2 ripe and ready-to-eat avocados, peeled, stoned and roughly chopped

Tomato salsa

  • ½ red onion, finely chopped
  • ¼ cucumber, finely chopped
  • 4 tomatoes, finely chopped
  • 1 lime, juice only
  • 1 tsp wine vinegar
  • 1 red chilli, finely chopped (optional)
  • 2 tbsp finely chopped fresh mint or coriander
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Step by step

  1. First make the tomato salsa. Mix all the ingredients together in a bowl and set aside.
  2. Then combine the peppers, onion and garlic in a bowl.
  3. Warm oven on a low heat, wrap tortillas in a foil parcel, place on a baking sheet and warm in the oven until ready to use. Alternatively, they can be warmed in a microwave according to packet instructions.
  4. Heat the oil in a large frying pan. Add the vegetable mixture and stir-fry for 3–4 minutes. Add the beans and cook for a further 2–3 minutes.
  5. Stir in the cumin, paprika and oregano and cook for 1 minute. Remove pan from the heat, scatter over the coriander and season well.
  6. To assemble the fajitas, spoon some of the vegetable and bean filling onto each tortilla, add chosen toppings and roll up. Serve with the salsa.

Recipe tips

There are various different types of tortillas available, including plain wholemeal and seeded. They are usually made from wheat flour but corn tortilla wraps may also be found readily in supermarkets for gluten-free diets.