Kidney Bean Fajitas
Kidney Bean Fajitas



  • 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

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box