Kidney Bean & Capsicum Fajitas

I usually make these with the Mission Multi-Grain Medium/Soft Taco Flour Tortillas but you can use any other brand you like. These are super easy to make and healthy provided you go easy on the sour cream and cheese. I especially love the taste that the coriander brings to these.

Serves 4

For the main filling:-
400g tin of kidney beans, rinsed in water
2 small onions, sliced
1 red or yellow capsicum, sliced
1 green capsicum, sliced
1/2 pack of old el paso fajita spice mix
1 garlic clove, crushed
2 tbsp olive oil

Everything else:-
12 flour tortilla wraps
1 diced tomato
avocado salsa
sour cream
1 small bowl of grated cheddar cheese
1 small bowl of shredded cos lettuce
4 tbps chopped coriander
Jalapeños


Pre-heat the oven to 180c (or as per instructions on tortilla pack)

Heat the olive oil in a non stick pan and add the onions and cook on a medium to high heat for 5 minutes. You want them to be slightly cooked but not soft. Add the garlic and fajita mix and stir through the onions for a minute. Then add the capsicums and cook for 3-5 minutes before adding the kidney beans. Leave this to cook for 3 minutes and turn off the heat. Transfer the mixture to a bowl.

Heat the tortillas in an oven according to the instructions on tortilla pack. Put everything on the table and let people make up there own fajita. I add everything to mine!