Fajitas served with a tequila sunrise
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Vegetable oil |
| 1 | small | Onion; finely chopped |
| 2 | Garlic cloves | |
| 1 | Red chilli; finely chopped | |
| 1 | teaspoon | Ground cumin |
| 1 | 400 gram can red kidney beans; drained and rinsed | |
| 1 | Lime | |
| 1 | tablespoon | Vegetable oil |
| 1 | small | Red pepper; deseeded |
| 1 | small | Yellow pepper; deseeded, sliced |
| ; into long strips | ||
| 2 | larges | Green chillies; sliced into long |
| ; strips | ||
| 1 | Red onion | |
| 1 | small | Bunc coriander |
| Salt and pepper | ||
| 150 | millilitres | Sour cream |
| 100 | grams | Cheddar cheese; grated |
| 4 | Flour tortillas | |
| 120 | millilitres | Tequila |
| 175 | millilitres | Orange juice |
| 2 | tablespoons | Grenadine syrup |
| Ice; to serve | ||
| 1 | Lime; cut into wedges to | |
| ; garnish | ||
| 1 | Jar ready-made salsa | |
| 1 | Bag green salad leaves | |
Directions
FOR THE REFRIED BEANS
FOR THE VEGETABLE FILLING
FOR THE TEQUILA SUNRISE
1 For the Refried Beans: Heat a small pan with 1 tbsp vegetable oil. Stir in the chopped onion and fry for a minute.
2 Crush in the garlic cloves and add 1 tsp ground cumin and chopped red chilli. Cook for 2-3 minutes until softened.
3 For the Vegetable Filling: Start by heating a griddle pan until very hot, and almost smoking. Add 1 tbsp oil to the pan.
4 Chop the red pepper into strips and add to the pan along with the yellow pepper strips. Cook for 3-4 minutes until slightly charred.
5 Slice up the onion into eight wedges and add to the softened peppers, along with the green chilli strips. Cook for 2-3 minutes until charred, turning occasionally.
6 Add the red kidney beans to the softened onion mixture and squeeze in the juice from 1 lime. Cook for another 3-4 minutes, until softened. Chop the coriander, leaving a couple of sprigs to garnish.
7 Cook the flour tortillas on high in the microwave for 30 seconds. Take the beans off the heat and mash the mix to a chunky puree with a potato masher. Add the chopped coriander and season.
8 Take the flour tortillas and add some of the refried beans onto each. Top with the vegetables, a drizzle of sour cream and a sprinkling of cheese.
9 Roll up and place seam side down on the serving plate. Garnish with the coriander, salsa and mixed leaves.
10 For the Tequila Sunrise: Mix the tequila and orange juice in a measuring jug. Pour over a glass filled with ice. Tilt the glass slightly and spoon in the grenadine syrup. Drop in a lime wedge as garnish and serve with the fajitas.
Converted by MC_Buster.
Recipe by: Can't Cook Won't Cook Converted by MM_Buster v2.0l.