Smoky Bean Fajitas

Serves 4

This Chinese-inspired fried rice recipe is quick to make and you can use any of your favourite vegetables. Eat it straight away, or cool quickly, refrigerate, eat cold or reheat thoroughly (only once) and eat within 24 hours.

 INGREDIENTS                                                      

●      2 tablespoons vegetable oil

●      1 red onion

●      2 cloves garlic

●      1 small, sweet potato

●      1 red pepper

●      1 small tin of sweetcorn

●      1 teaspoon cumin

●      1 teaspoon smoked paprika

●      ½ teaspoon chilli powder

●      1 x 400g black beans or mixed beans

●      1 x 400g can chopped tomatoes

●      60g cheddar cheese

●      4 large or 8 small tortilla wraps

●      Salt & pepper

●      100ml natural yoghurt to serve

EQUIPMENT

Knife, measuring spoons, wooden spoon, chopping board, saucepan, frying pan, colander or sieve, grater

 ALLERGENS: Milk , Gluten                                     

COOKING UP TIP: Try adding different vegetables such as chopped up broccoli, green beans etc.

METHOD  

STEP 1

Peel the sweet potato, then chop into small dice (approx. 1cm). Place in a saucepan filled with boiling water and boil for 5 minutes (the potato won’t be soft yet, but they will cook more later).  Drain and set aside.

STEP 2

While the potato is cooking, peel the onion and slice finely. Prepare the pepper: place the pepper on its side and trim off the top and bottom. Now stand the pepper up and make a cut down its side. Place it back on its side and roll it open, running your knife along the inside to remove the core, seeds and pith.  Slice finely. 

STEP 3

Heat the vegetable oil in the frying pan and add the sliced onion and pepper.  Stir well and gently fry for approx. 8-10 minutes, or until softened and starting to brown at the edges.

STEP 4

Meanwhile, place the garlic cloves on a chopping board and squash with the back of a wide-bladed knife; remove the skin and chop finely.

STEP 5

Add the garlic and spices to the pan with the onion and peppers and cook for a couple of minutes, then add the sweet potato, drained sweetcorn, drained and rinsed beans and tinned tomatoes. Simmer for 10 minutes until most of the liquid has evaporated, then season with salt and pepper.

STEP 6

While the bean mixture is cooking, grate the cheese.

STEP 7

Warm the wraps in a dry frying pan or in the microwave for 1 minute, then divide the bean mixture between the wraps, placing along the centre of the wraps. Top with some grated cheese, then fold in the sides and roll up to enclose the filling and serve.