Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 2 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
FOR THE REFRIED BEANS
- 1 Red chilli; finely chopped
- 1 400 gram can red kidney
- 1 Lime
FOR THE VEGETABLE FILLING
FOR THE TEQUILA SUNRISE
Preparation
1 For the Refried Beans: Heat a small pan with 1 tbsp vegetable oil. Stir in the chopped onion and fry for a minute. 2 Crush in the garlic cloves and add 1 tsp ground cumin and chopped red chilli. Cook for 2-3 minutes until softened. 3 For the Vegetable Filling: Start by heating a griddle pan until very hot, and almost smoking. Add 1 tbsp oil to the pan. 4 Chop the red pepper into strips and add to the pan along with the yellow pepper strips. Cook for 3-4 minutes until slightly charred. 5 Slice up the onion into eight wedges and add to the softened peppers, along with the green chilli strips. Cook for 2-3 minutes until charred, turning occasionally. 6 Add the red kidney beans to the softened onion mixture and squeeze in the juice from 1 lime. Cook for another 3-4 minutes, until softened. Chop the coriander, leaving a couple of sprigs to garnish. 7 Cook the flour tortillas on high in the microwave for 30 seconds. Take the beans off the heat and mash the mix to a chunky puree with a potato masher. Add the chopped coriander and season. 8 Take the flour tortillas and add some of the refried beans onto each. Top with the vegetables, a drizzle of sour cream and a sprinkling of cheese. 9 Roll up and place seam side down on the serving plate. Garnish with the coriander, salsa and mixed leaves. 10 For the Tequila Sunrise: Mix the tequila and orange juice in a measuring jug. Pour over a glass filled with ice. Tilt the glass slightly and spoon in the grenadine syrup. Drop in a lime wedge as garnish and serve with the fajitas. Converted by MC_Buster. Recipe by: Cant Cook Wont Cook Converted by MM_Buster v2.0l.
