Beef and veg fajitas with re-fried beans and soured cream recipe image

Print Beef and veg fajitas with re-fried beans and soured cream

Fajitas are a super-fast way to a tasty and veg-packed meal. They’re traditionally served with all the individual components at the table to stuff and make them as you go along. Mexican style re-fried beans are easy to make; use red kidney beans or black beans, or if you can find them, pinto beans. If you can’t find any soured cream just use a thick Greek style yoghurt.

Ingredients

  • Oil for frying, e.g. vegetable
  • 1 brown onion, finely diced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 large or 2 small garlic cloves, finely chopped or crushed
  • 1 tin red kidney beans, drained & rinsed
  • ½ vegetable stock cube
  • 4 wholemeal flour tortillas
  • 200g beef strips (either strips of stir-fry beef, thinly sliced escalopes or steak if you’re feeling wealthier)
  • 1 red onion, finely sliced
  • 1 chilli, deseeded & finely chopped
  • 1 carrot, peeled & cut into thin matchsticks or thin rounds
  • 1 red pepper, chopped into 1cm strips
  • 1 courgette, chopped into ½ moon shapes
  • 1 tsp dried thyme
  • 1 tsp paprika
  • ¼ tsp smoked sweet paprika
  • ¼ tsp allspice
  • 250ml soured cream
  • Bunch fresh coriander, leaves roughly chopped
  • Salt & pepper

Method

  1. Heat 2 tablespoons of oil in a medium to large saucepan. Add the brown onion and cook on a low heat, stirring now and then, for 10 minutes. Add a splash of water at any point if it looks like it might catch and burn.
  2. Add the ground cumin, ground coriander and garlic to the onion. Stir for 1 minute. Add the red kidney beans and crumble in the stock cube.
  3. Refill the kidney bean tin ⅔ with water and add that too. Bring the pan up to a low boil and cook for 10 minutes. Keep an eye on the liquid level, top up with a splash more water if they dry out too much.
  4. Preheat oven to a 160˚C/Gas 2. Get the tortillas ready on a baking tray.
  5. Once the kidney beans have cooked for 10 minutes, coarsely mash them in the pan. Reheat gently on a low heat, stirring now and then so the bottom doesn’t catch, for about 2-5 minutes, just enough so they thicken up slightly.
  6. While the beans thicken, pop the tortillas in the oven to warm through. Heat 2 tablespoons of oil in a wok or large frying pan. Add the beef and all the veg – pepper, carrot, red onion, courgette, chilli, dried spices (thyme, paprikas, allspice) and a little salt and pepper. Stir-fry for 5 minutes.
  7. Once cooked, season the refried beans with salt and pepper to taste. Divide the beans between 2 serving plates. Fill the tortillas with the stir-fried veg, beef and top with a dollop of soured cream and some fresh coriander. Alternatively, serve all the components at the table to make them as you go.
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