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Vegan Bean Fajitas

Course Main Course
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Homemade Vegan

Ingredients

Seasoning

  • 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

Filling

  • 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

Salsa

  • 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

Spelt Tortillas

  • 200 g Organic Wholewheat spelt
  • 1/4 tsp Himalayan pink salt opt
  • 120 ml warm water

Instructions

Fajita Instructions

  1. In a bowl add all the seasoning ingredients and mix well.
  2. In a separate bowl add all the filling ingredients then add the seasoning, stir well.
  3. Leave to sit for 5-10 minutes.
  4. Make the salsa by mixing chopped tomatoes, red onion, coriander and lime juice.
  5. Heat 1tbs of preferred oil or water to a pan on a medium heat. Add fajita mix.
  6. Stir frequently for about 10-15 mins until all ingredients are cooked through.
  7. While the beans are cooking if you are preparing your own spelt tortilla wraps start making the dough and cooking them.

Spelt tortilla instructions

  1. Add spelt flour and salt (if using) to a mixing bowl.
  2. Slowly stir in the warm water and continue to mix until you have a dough which is still a bit sticky.
  3. Separate your dough into equal balls. Can either make 8 small wraps or 6 large ones.
  4. 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.
  5. Roll your dough as thin as you can without it breaking.
  6. 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.

Recipe Notes

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.