Spicy bean & chilli fajitas (vegetarian)

Spice up weeknight dinners with quick, easy & delicious spicy bean fajitas. No wonder taste members love them!

The ingredient of Spicy bean & chilli fajitas (vegetarian)

1. 2 tablespoons olive oil
2. 1 onion, finely chopped
3. 2 garlic cloves, crushed
4. 1 red capsicum, chopped
5. 1 small red chilli, seeds removed, finely chopped
6. 2 teaspoons ground cumin
7. 190g jar sundried-tomato pesto
8. 2 x 400g cans red kidney beans, rinsed, drained
9. 425g can chopped tomatoes
10. 1 teaspoon caster sugar
11. Warmed flour tortillas, to serve
12. Guacamole, to serve
13. Butter lettuce, to serve
14. Sour cream, to serve
15. Coriander leaves, to serve
16. Grated cheddar, to serve

The instruction how to make Spicy bean & chilli fajitas (vegetarian)

1. In a large, heavy-based saucepan, heat the oil over low heat. Add onion and cook for 5 minutes until soft. Add garlic, capsicum and chilli and cook, stirring, for a further minute. Add cumin, pesto, beans, tomatoes and sugar. Cook over low heat for 15 minutes until slightly reduced, stirring occasionally. Season.
2. Serve with tortillas for wrapping, with guacamole, butter lettuce leaves, sour cream, coriander and grated cheese.

Nutritions of Spicy bean & chilli fajitas (vegetarian)

fatContent: 369.255 calories
saturatedFatContent: 19 grams fat
carbohydrateContent: 2 grams saturated fat
sugarContent: 32 grams carbohydrates
fibreContent: 15 grams sugar
proteinContent:
cholesterolContent: 15 grams protein
sodiumContent: