Usually, I buy a fajita kit, which contains a seasoning mix, salsa (which I'm not a fan of), and tortillas. Yet, this time around, I didn't need to spend as much because the tortilla wraps are inexpensive and I already had the spices at home. Surprisingly, there are only three spices that are needed for a fajita seasoning mix – chilli powder, smoked paprika and ground cumin.
Together they tasted just as good as the packet. Better still, making fajitas was just as quick as it normally is – although I did opt for a vegetarian fajita instead of chicken. Taking only 15 minutes to prepare, here's the BBC Good Food recipe I used to make my vegetarian fajitas.
Vegetarian fajitas Serves: four people Prep: 5 mins Cooks in: 10 mins 400g can black beans, drained Small bunch coriander, finely chopped Four large flour tortillas One avocado, sliced, or one small tub guacamole Two tbsp soured cream or crème fraîche For the fajita mix One red and one yellow pepper, cut into strips One tbsp oil One red onion, cut into thin wedges One garlic clove, crushed Half tsp chilli powder Half tsp smoked paprika Half tsp ground cumin One lime, juiced Method Heat the oil in a frying pan and fry the pepper strips and the onion until soft. Add the garlic and cook for one minute, then add the spices and stir. Cook for a couple of minutes more until the spices become aromatic, then add half the lime juice and season.
Transfer to a dish, leaving any juices behind. Tip the black beans into the same pan.
