Quick Spicy Tex-Mex Veggie Fajitas
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 3-4 large servings
Skip to ingredients
Filling
- 2 large white onion
- 1 large red onion
- 200g fine green beans
- 3 medium white potatoes
- 2 medium sweet potatoes
- 4 cloves of garlic
- 2 bell peppers (any colour)
- 2 red cubanelles
- 1 large fresh jalapeno
- 3 medium carrots
- 250g pomodoro sauce
- 1 tsp coconut oil
Seasoning
- 2 large white onion
- 1 large red onion
- 200g fine green beans
- 3 medium white potatoes
- 2 medium sweet potatoes
- 4 cloves of garlic
- 2 bell peppers (any colour)
- 2 red cubanelles
- 1 large fresh jalapeno
- 3 medium carrots
- 250g pomodoro sauce
- 1 tsp coconut oil
- 4 tbsp chilli powder
- 1 tbsp salt
- 1 tbsp black pepper
- 1 tbsp ground paprika
- 2 tbsp cumin powder
- 2 tbsp cayenne pepper
Serve with:
- 2 large white onion
- 1 large red onion
- 200g fine green beans
- 3 medium white potatoes
- 2 medium sweet potatoes
- 4 cloves of garlic
- 2 bell peppers (any colour)
- 2 red cubanelles
- 1 large fresh jalapeno
- 3 medium carrots
- 250g pomodoro sauce
- 1 tsp coconut oil
- 4 tbsp chilli powder
- 1 tbsp salt
- 1 tbsp black pepper
- 1 tbsp ground paprika
- 2 tbsp cumin powder
- 2 tbsp cayenne pepper
- Creme fraise
- Grated mature cheddar
- Wholewheat tortilla
Method
step 1
Mince the garlic cloves and add to the pan with coconut oil and gently simmer.step 2
Peel and slice all the onions and carrots, slice both types of peppers and jalapeno. Trim the green beans and add everything to the pan and simmer on low heat covered for around 10-15 minutes.step 3
Peel then largely dice the white and sweet potatoes and add to the pan along with all the spices for the seasoning mix and cover again. Simmer for another 10-15 minutes on low heat.step 4
Remove the lid, add the pomodoro sauce and stir into the mixture. Rest for a few minutes and then serve. Serve with wholewheat tortilla, creme frais, grated mature cheddar.
