Fajitas Served with a Tequila Sunrise
- ---------------------------FOR THE REFRIED BEANS---------------------------
- 1 tb Vegetable oil
- 1 sm Onion; finely chopped
- 2 Garlic cloves
- 1 Red chilli; finely chopped
- 1 ts Ground cumin
- 1 400 gram can red kidney
- -beans; drained and rinsed
- 1 Lime
-------------------------FOR THE VEGETABLE FILLING-------------------------
1 tb Vegetable oil
1 sm Red pepper; deseeded
1 sm Yellow pepper; deseeded,
-sliced
; into long strips
2 lg Green chillies; sliced into
-long
; strips
1 Red onion
1 sm Bunc coriander
Salt and pepper
150 ml Sour cream
100 g Cheddar cheese; grated
4 Flour tortillas
--------------------------FOR THE TEQUILA SUNRISE--------------------------
120 ml Tequila
175 ml Orange juice
2 tb Grenadine syrup
Ice; to serve
1 Lime; cut into wedges to
; garnish
1 Jar ready-made salsa
1 Bag green salad leaves
1 For the Refried Beans: Heat a small pan with 1 tbsp vegetable oil. Stir
in the chopped onion and fry for a minute.
2 Crush in the garlic cloves and add 1 tsp ground cumin and chopped red
chilli. Cook for 2-3 minutes until softened.
3 For the Vegetable Filling: Start by heating a griddle pan until very hot,
and almost smoking. Add 1 tbsp oil to the pan.
4 Chop the red pepper into strips and add to the pan along with the yellow
pepper strips. Cook for 3-4 minutes until slightly charred.
5 Slice up the onion into eight wedges and add to the softened peppers,
along with the green chilli strips. Cook for 2-3 minutes until charred,
turning occasionally.
6 Add the red kidney beans to the softened onion mixture and squeeze in the
juice from 1 lime. Cook for another 3-4 minutes, until softened. Chop the
coriander, leaving a couple of sprigs to garnish.
7 Cook the flour tortillas on high in the microwave for 30 seconds. Take
the beans off the heat and mash the mix to a chunky puree with a potato
masher. Add the chopped coriander and season.
8 Take the flour tortillas and add some of the refried beans onto each. Top
with the vegetables, a drizzle of sour cream and a sprinkling of cheese.
9 Roll up and place seam side down on the serving plate. Garnish with the
coriander, salsa and mixed leaves.
10 For the Tequila Sunrise: Mix the tequila and orange juice in a measuring
jug. Pour over a glass filled with ice. Tilt the glass slightly and spoon
in the grenadine syrup. Drop in a lime wedge as garnish and serve with the
fajitas.
Converted by MC_Buster.
Recipe by: Can't Cook Won't Cook
1 tb Vegetable oil
1 sm Red pepper; deseeded
1 sm Yellow pepper; deseeded,
-sliced
; into long strips
2 lg Green chillies; sliced into
-long
; strips
1 Red onion
1 sm Bunc coriander
Salt and pepper
150 ml Sour cream
100 g Cheddar cheese; grated
4 Flour tortillas
--------------------------FOR THE TEQUILA SUNRISE--------------------------
120 ml Tequila
175 ml Orange juice
2 tb Grenadine syrup
Ice; to serve
1 Lime; cut into wedges to
; garnish
1 Jar ready-made salsa
1 Bag green salad leaves
1 For the Refried Beans: Heat a small pan with 1 tbsp vegetable oil. Stir
in the chopped onion and fry for a minute.
2 Crush in the garlic cloves and add 1 tsp ground cumin and chopped red
chilli. Cook for 2-3 minutes until softened.
3 For the Vegetable Filling: Start by heating a griddle pan until very hot,
and almost smoking. Add 1 tbsp oil to the pan.
4 Chop the red pepper into strips and add to the pan along with the yellow
pepper strips. Cook for 3-4 minutes until slightly charred.
5 Slice up the onion into eight wedges and add to the softened peppers,
along with the green chilli strips. Cook for 2-3 minutes until charred,
turning occasionally.
6 Add the red kidney beans to the softened onion mixture and squeeze in the
juice from 1 lime. Cook for another 3-4 minutes, until softened. Chop the
coriander, leaving a couple of sprigs to garnish.
7 Cook the flour tortillas on high in the microwave for 30 seconds. Take
the beans off the heat and mash the mix to a chunky puree with a potato
masher. Add the chopped coriander and season.
8 Take the flour tortillas and add some of the refried beans onto each. Top
with the vegetables, a drizzle of sour cream and a sprinkling of cheese.
9 Roll up and place seam side down on the serving plate. Garnish with the
coriander, salsa and mixed leaves.
10 For the Tequila Sunrise: Mix the tequila and orange juice in a measuring
jug. Pour over a glass filled with ice. Tilt the glass slightly and spoon
in the grenadine syrup. Drop in a lime wedge as garnish and serve with the
fajitas.
Converted by MC_Buster.
Recipe by: Can't Cook Won't Cook
