Fixings

400g can dark beans, depleted

little pack coriander, finely cleaved

4 huge or 8-12 little flour tortillas

1 avocado, cut, or 1 little tub guacamole

2 tbsp soured cream

For the fajita blend

1 red and 1 yellow pepper, cut into strips

1 tbsp oil

1 red onion, cut into slender wedges

1 garlic clove, squashed

½ tsp bean stew powder

½ tsp smoked paprika

½ tsp ground cumin

1 lime, squeezed

Guidelines

Lasagne-alla-bolognese.

To make the fajita blend, take a few strips from each shade of pepper and finely slash them. 

Put away. Heat the oil in a skillet and fry the excess pepper strips and the onion until delicate and beginning to brown at the edges.

 

Cool marginally and blend in the hacked crude peppers. 

Add the garlic and cook for 1 min, then add the flavors and mix. 

Cook for a few mins more until the flavors become fragrant, then add a large portion of the lime squeeze and season. 

Move to a dish, abandoning any juices, and keep warm.

Tip the dark beans into a similar skillet, then, at that point, add the excess lime juice and a lot of preparing. 

Mix the beans around the container to warm them through and assist them with engrossing any kinds of the fajita blend, then, at that point, mix through the coriander.

Warm the tortillas in a microwave or in a low stove, then, at that point, wrap them so they don't dry out. Serve the tortillas with the fajita blend, beans, avocado and soured cream for everybody to help themselves. Tempe-coklat-malang.

Cool. Appreciate it!

Vegetarian fajitas VIDEO