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Ingredients

  • Salsa
  • 4 large tomatoes, deseeded and roughly chopped
  • 1-2 Tbsp finely chopped red onion or spring onion
  • 1 ripe avocado, diced
  • juice of 1 lime or small lemon, to taste


  • 1 onion, peeled and finely chopped
  • 2 cloves garlic, crushed
  • ½ red capsicum, deseeded and diced (optional)
  • ¼ tsp chilli powder
  • 2 x 400 g can Wattie's Red Kidney Beans in Springwater
  • 1 handful fresh coriander or mint leaves, chopped


  • 5 flour tortillas
  • 50 g grated cheese (optional)

Red Kidney Beans

Red kidney beans are a convenient way to make your meat dishes go further. Add them to mince recipes, soups, stews and casseroles to make the meal go further, whilst also bumping up the protein and dietary fibre. 

Method

1. Mix salsa ingredients together. Cover and set aside.

2. Heat a dash of oil in a saucepan. Soften the onion, garlic and red capsicum. Add chilli powder.

3. Drain 1 can of Wattie's Red Kidney Beans in Springwater. Add the drained kidney beans plus the other can with the springwater. Stir while heating, roughly mashing the beans with the back of the spoon. It is not necessary to have all the beans mashed. When the beans are hot remove from the heat. Stir though coriander and season to taste.

4. Warm the flour tortillas according to packet instructions.

5. Assemble the fajitas by placing a tortilla on a large plate. Spoon over 1/4 of the bean mixture. Add a little salsa and a sprinkling of grated cheese. Top with a tortilla. Repeat the layers 4 times, finishing with a tortilla. Cut into wedges and serve with a fresh green salad on the side.

Rate and Review

1 Rating Layered Bean Fajitas with Fresh Salsa


Reviews (1)


Greg's Rating