Fajitas, we think

28 Jul

Man Woman gets confused by the different Mexican dishes involving the flat tortilla bread. Usually we’ll just Googlechat each other at work suggesting we make ‘nachos’ for dinner, knowing full well it’s probably going to be a fajita, enchilada, quesadilla or something along those lines. Don’t tell the Mexicans.

Anyway, we’re pretty sure these are fajitas. In any case, these are quick, delicious and cheap mid-week meal.

Bean fajitas

(Writing this recipe feels like teaching grandma to suck eggs. If you already know how to do this, share)

  • Tortilla breads
  • Grated veg – carrot, shredded lettuce/spinach and/or julienned capsicum (that’s peppers to you, love)
  • Greek yoghurt – because there is no place for sour cream in a world that is home to Greek yoghurt
  • Guacamole
  • Jalapeno peppers – or anything else that’ll allow spice heads to heat things up
  • Bean mix

Bean mix

  • Two cans of beans – preferably kidney or black eyed (our el-cheapo tinned beans were about 2/3 full, thus the 2 cans)
  • One can of tomatoes
  • Lemon juice
  • Cumin
  • Dried chili
  • Fresh coriander and/or parsley
  • Spring onions
  • Corn (optional)

I mean, how easy is this?

Oil the pan, adding the dried cumin and drained beans, letting them heat up for a bit. When the pan gets a bit dry, chuck in about half of the tinned tomatoes. Then get potato masher or fork to crush down the beans so that most of the beans are mashed up a little – it’ll allow them to get more flavour and also thicken up the mix so that it won’t go runny in your tortilla. Keep adding the rest of the tomatoes, and corn or diced carrots, if they float your boat. You’ll probably want to chuck in some more cumin and throw the chili in at this point. Just before serving mix in the spring onions and fresh herbs and woop, there it is.

Estimated meal cost (and Laurie was stuffed): £3.50

Musical accompaniment: The Cave Singers


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