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Recipes CHIPOTLE VEGGIE FAJITAS

CHIPOTLE VEGGIE FAJITAS

Prep 10 mins
Cooking 15 mins
Serves 3

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
  • tortillas/wraps
  • 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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