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Layered Bean Fajitas with Fresh Salsa
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Layered Bean Fajitas with Fresh Salsa

This dish is a treat for the eyes as well as the tastebuds. Bursting with fresh flavours, this fun vegetarian meal will even impress meat-lovers!

Makes 4
Prep Time 20 minutes
Cook Time 10 minutes
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)

NUTRITION INFORMATION

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
Made with
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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
Step 1
Mix salsa ingredients together. Cover and set aside.
Step 2
Heat a dash of oil in a saucepan. Soften the onion, garlic and red capsicum. Add chilli powder.
Step 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.
Step 4
Warm the flour tortillas according to packet instructions.
Step 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.
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Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
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)
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