Friday, 1 April 2011

Bean and Mushroom Fajita

Some people would claim that using pre-mixed spice mixes is cheating. I'm not one of those people; they provide nice variation and sometimes it's good to not have to decide what flavour spices you want to blend.


  • 1 onion, finely chopped
  • 1/8 scotch bonnet chili, very finely chopped (coat your fingers in oil to stop them stinging when handling this chili)
  • 2 tbsp sunflower oil
  • 1 tin kidney beans. drained
  • 350g mushrooms, washed and chopped into 1cm to 2cm pieces
  • 1 packet of fajita spice mix
  • 8 flour tortilla
  • Favourite fajita garnishes, such as grated cheese, salsa, yoghurt, shredded lettuce


  1. Fry the onion and chili in the oil over a medium heat until the onion starts to go soft.
  2. Add the kidney beans, mushrooms and fajita spice mix and stir well.
  3. Cook everything for 10 minutes, stirring every couple of minutes to stop it sticking.
  4. Warm the tortillas in the microwave for 40 seconds before serving to make them softer.
  5. Serve with everything at the table so that people can construct their own fajitas.

Serves 2 to 3.

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