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  • 1 pack of ready made fajitas

  • For the filling

  • 2 large (400g) tins of red beans

  • 6 tbsp corn oil

  • 1 onion, chopped

  • 1 red chilli, deseeded and chopped

  • 1 garlic clove, chopped

  • ½ bunch of fresh coriander, chopped

  • A dash of Tabasco sauce

  • Juice of 1 lime

  • 250ml sour cream

  • For the salsa

  • 4 tomatoes, deseeded and chopped

  • ½ bunch of fresh coriander (stalks and all) chopped

  • ½ red onion, chopped

  • 3 tbsp corn oil


  • 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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