Try this Fajitas Served with a Tequila Sunrise recipe, or contribute your own.
Suggest a better description1 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. Recipe by: Cant Cook Wont Cook
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Serving Size: 1 Serving (976g) | ||
Recipe Makes: 2 servings | ||
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Calories: 2223 | ||
Calories from Fat: 605 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 67.2g | 90 % | |
Saturated Fat 18.4g | 92 % | |
Monounsaturated Fat 32.2g | ||
Polyunsanturated Fat 12.7g | ||
Cholesterol 28.4mg | 9 % | |
Sodium 3953.1mg | 136 % | |
Potassium 1444mg | 38 % | |
Total Carbohydrate 349.3g | 103 % | |
Dietary Fiber 21.9g | 88 % | |
Sugars, other 327.4g | ||
Protein 53.6g | 77 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2223
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