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Vegetarian Fajitas with Mixed Salsa


  • For the filling

  • For the salsa


  • 1.

    To make the filling, first drain the beans from the tins, rinse and drain. Add 4 tbsp of corn oil to a saucepan and cook the onion, chilli and garlic until softened. Add the drained beans and cook for a further 10 minutes, stirring, then start to mash the beans roughly with the back of a fork, adding a little more corn oil, the chopped coriander, a dash of Tabasco and the lime juice. Stir well and pull from the heat.

  • 2.

    To make the salsa, mix together the tomatoes, coriander, red onion and corn oil.

  • 3.

    Spoon the filling into the middle of each fajita with a spoonful of sour cream and a drizzle of the salsa. Fold each one over, then top with the remaining salsa.

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» Top Wine Matches For This Recipe

Andrew Graham

Semillon, Pinot Gris and Dessert Wines are the best wines to pair with Vegetarian Fajitas with Mixed Salsa.


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