Layered Fajita
  • 6 large corn tortilla
  • 2 cans (440g) of red kidney beans, rinsed and drained
  • 1 tablespoon of olive oil
  • medium red onion, chopped finely
  • 1 large red chilli, chopped finely
  • cloves garlic, crushed
  • 1/2 bunch fresh coriander, chopped
  • 1 teaspoon tabasco sauce
  • Juice of half a lime
  • 250g natural low fat yoghurt

Salsa:

  • 4 medium tomatoes
  • 1/2 bunch fresh coriander, chopped finely
  • 1/2 medium white onion, diced finely
  • 2 teaspoons of oilve oil
  • 1 small red chilli, sliced finely
  1. Heat a medium non-stick frypan, brushed with oil, add onion, garlic and chilli and cook until softened.
  2. Add the beans and cook for 10 minutes, stirring and mashing gently with a fork.
  3. Add the coriander, tabasco sauce and lime juice, stir well and remove from heat.
  4. Prepare the salsa, by mixing in a small bowl, the tomatoes, coriander, onion, small red chilli and 2 teaspoons of olive oil.
  5. Heat a round non-stick frypan (a bit larger than the tortilla), brush with olive oil, quickly heat each tortilla on both sides (about 1-2 minutes) set aside, repeat with remaining tortillas.
  6. Place a fajita (corn tortilla) on a plate and spoon over the bean mixture and spread a dollop of yoghurt and then a spoonful of salsa. Repeat layering until the final fajita which will act as a lid.
  7. Press down firmly, top with remaining salsa and place in the refrigerator and allow to set.
  8. Cut into pie wedges.

Alternatives

  • Using dried beans and preparing according to instructions on packet will result in a reduced salt content, but add 2 hours to the cooking time.

Storage Suggestions

Can be kept in refrigerator for up to 7 days. May be frozen for up to 3 months.

Equipment List

  • Chopping board
  • Large knife
  • Can opener
  • small bowls
  • medium non-stick frypan