Bean fajitas are the perfect, hearty meal for those busy nights!
Whipped up within 20-30 minutes. These bean fajitas will surely be a favourite for those of you with children or fast paced lifestyles and especially for those who just LOVE fajitas! They are certainly a crowd pleaser!
High in PROTEIN and plant based IRON this meal is likely to be a regular from now on.
The addition of the Kidney and black beans provide a great source of protein. Paired with vibrant vegetables and aromatic herbs and spices, the flavours will keep you coming back for more. Don’t believe me? Well, try for yourself!
A great tip to save time and prepare for future fajita nights is to make a big batch of the seasoning and store it in a sealed container. When you fancy the fajitas all you need to do is chop your veg, wash your beans and your ready to go!
If your short on time you can pick up some shop bought wraps or you could make your own spelt tortillas. They are quick and easy and only require 2 ingredients!
Vegan Bean Fajitas
- 1-2 tbs cumin
- 1-2 tsp paprika
- 1-2 tbp chilli powder mild or hot
- 1 tbs oregano
- 1 tsp garlic granules
- 1/2 tsp garlic salt opt
- 1/2 tsp Himalayan pink salt opt
- Pinch of cumin seeds
- 1 chopped onion
- 1 chopped red pepper
- 70 g fresh or frozen sweetcorn
- 100 g kidney beans Tinned or presoaked
- 100 g black beans Tinned or presoaked
- Handful of fresh chopped corriander
- Juice from 1 lime
- 2 fresh tomatoes
- 1/3 red onion
- 1 tsp dried coriander or 1 tbs fresh
- 1-2 tbs of fresh lime juice
- Pinch of Himalayan pink salt
- 200 g Organic Wholewheat spelt
- 1/4 tsp Himalayan pink salt opt
- 120 ml warm water
In a bowl add all the seasoning ingredients and mix well.
In a separate bowl add all the filling ingredients then add the seasoning, stir well.
Leave to sit for 5-10 minutes.
Make the salsa by mixing chopped tomatoes, red onion, coriander and lime juice.
Heat 1tbs of preferred oil or water to a pan on a medium heat. Add fajita mix.
Stir frequently for about 10-15 mins until all ingredients are cooked through.
While the beans are cooking if you are preparing your own spelt tortilla wraps start making the dough and cooking them.
Spelt tortilla instructions
Add spelt flour and salt (if using) to a mixing bowl.
Slowly stir in the warm water and continue to mix until you have a dough which is still a bit sticky.
Separate your dough into equal balls. Can either make 8 small wraps or 6 large ones.
Roll the dough and flatten with the palm of your hands. Place on a floured surface, making sure both sides of the dough are covered in flour to prevent it sticking to the surface.
Roll your dough as thin as you can without it breaking.
Put a non stick pan or well seasoned cast iron pan on a low heat. Add a splash of Olive Oil. Cook for a minute on each side.
Suggestion: Serve with fresh salad and Avocado.
NB: This recipe has been created with my toddler in mind so I don't use a lot of spices. Just adjust the heat level to your own preference.
Can be kept in an airtight container for 3-4 days and in the freezer for up to six months.