Kidney Bean Fajitas
Kidney Bean Fajitas

Ingredients

Method

  • 2 tbsp veg oil
  • 1 onion, chopped
  • 1 red chilli, chopped
  • 1 garlic clove, chopped
  • 1 tsp each of ground cumin and coriander
  • 400g tin of kidney beans, drained
  • A little veg stock
  • 1⁄2 lime, juice only
  • Handful of chopped coriander
  • Tomato salsa and tortilla wraps, to serve
  • Heat the oil in a pan, and cook the onion, garlic, and chilli for a few minutes to soften. Stir in the ground spices, then add the beans and cook for 10 minutes. Add a bit of stock, and cook until smooth and runny. Stir in half the coriander and a squeeze of lime. Mash the beans with a fork, and set aside.
  • Warm the tortillas in a pan and put on a plate, Spoon over some of the filling, add a dollop of salsa, and roll up to serve.
30 mins
2 serving
This recipe pairs perfectly with the Alfredo Maestro 'Almate' Tempranillo 2019 from Ribera Del Duero, Spain.

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