Nutrition and extra info

  • Freezable
  • Vegetarian
  • Nutrition: per serving

  • kcal609
  • fat22g
  • saturates8g
  • carbs76g
  • sugars26g
  • fibre14g
  • protein19g
  • salt3.1g
  • Ingredients
  • Method
  • Ingredients

  • 1 tbsp vegetable oil or rapeseed oil
  • 2 peppers, any colour you like, sliced
  • 1 red onion, halved and sliced
  • 400g can mixed beans, drained
  • 2 tbsp fajita spice mix
  • 400g can chopped tomatoes
  • small bunch coriander, chopped
  • 4 corn tortillas
  • 100g low-fat soured cream
  • 30g grated cheddar

    Cheddar

    Ched-ah

    Once cheddar was ‘Cheddar’, a large, hard-pressed barrel of cheese made by a particular…

  • Method

    1. Heat the oil in a pan. Fry the peppers and onion until soft, about 10 mins. Add the beans, fajita spice mix, chopped tomatoes and some seasoning. Bubble for 5 mins to reduce the tomatoes a little, then stir in most of the coriander. Heat the grill and warm the tortillas in the microwave for 30 seconds.

    2. Spread a quarter of the pepper and onion mixture over the base of an ovenproof dish (a round one, if possible) or frying pan. Top with some of the soured cream and a warm tortilla, then repeat the layers three more times, finishing off with a final layer of soured cream. Sprinkle over the cheese and grill for 5 mins, or until golden and bubbling. Scatter with the remaining coriander before serving.

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