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Pumpkin & capsicum fajitas
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Fajitas: Easy, delicious, and perfect for eating with your hands!
Ingredients:
  • 8 wholegrain tortillas
  • 350g Butternut pumpkin, peeled, cut into 1cm pieces
  • 1 capsicum, halved, deseeded, cut into 1cm pieces
  • 2 x 425g cans baked beans
  • 2.50 gm ground cumin
  • 1/2 tsp chilli powder (optional)
  • 1 bunch fresh coriander
  • 1/2 iceberg lettuce, finely shredded
  • 1 avocado, halved, stone removed, peeled, chopped
  • 120g (1 1/2 cups) coarsely grated cheddar
  • 200g light sour cream
Instructions:
  • Preheat your oven to 180°C. Simply wrap the tortillas in foil and let them warm up in the oven for about 15 minutes or until perfectly heated.
  • Heat oil in a saucepan over medium-high heat. Sauté pumpkin and capsicum until soft, about 8 minutes. Stir in beans, cumin, and chili powder. Cover and simmer on low heat for 5 minutes. While beans cook, set aside 1/4 cup of coriander sprigs. Coarsely chop the rest and stir into the bean mixture.
  • Place the tortillas on individual serving plates. Layer with lettuce, bean mixture, avocado, and cheddar. Garnish with coriander sprigs and serve alongside sour cream.

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