Recipes CHIPOTLE VEGGIE FAJITAS
CHIPOTLE VEGGIE FAJITAS
Turn the heat up on meat-free Mondays with these incredibly quick and fabulously healthy veggie fajitas. Red and yellow peppers, purple onion, red kidney beans, green coriander – it’s a colourful feast for the eye. Oh, and did we mention pretty tasty too?
- WHAT YOU WILL NEED -
- 1 extra large yellow pepper, deseeded and finely sliced
- 1 extra large red pepper, deseeded and finely sliced
- 1 large purple onion, very finely sliced
- 3 Tbsp extra virgin olive oil
- 1 fat clove garlic, minced
- FOR SERVING
- 2 tsp powdered cumin
- 2 tsp Cape Herb & Spice CHIPOTLE CHILLI
- shredded lettuce
- 1 tin red kidney beans, drained
- grated cheddar
- 3 Tbsp chopped fresh coriander leaves
- sour cream or yoghurt
- METHOD -
Fry the peppers and onions in the olive oil until soft, then add the garlic and spices and fry for a further two minutes. Add the kidney beans and toss to warm through. Scatter over the chopped coriander. Serve in warm tortillas with loads of toppings.
Recipe concept & photography by Lizet Hartley.
Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za
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