Vegetarian Fajitas

Nutrition per serve

Ingredients

• 1pcs tomato
• 1bunch coriander
• 380g black beans
• 5g South American seasoning
• 5g cumin and coriander spice blend
• 1pcs zucchini
• 200g slaw mix
• 130g natural yoghurt
• 50g aioli mayonnaise
• 50g cheddar
• 6pcs flour tortillas
• 10ml extra virgin olive oil
• 5ml white wine vinegar
• 15ml olive oil

Method

1. Step 1 — Make tomato salsa
   Finely chop the tomato. Finely chop the coriander, including the stems. Put the tomato and coriander in a bowl, season with salt and pepper and stir to combine. Drain and rinse the beans.
2. Step 2 — Make dressing
   Put 2 tsp extra virgin olive oil and 1 tsp white wine vinegar in a large bowl. Season with salt and pepper and whisk to combine.
3. Step 3 — Cook beans
   Heat 1 tbs olive oil in a medium frypan over medium-high heat. Cook the beans, South American seasoning and cumin and coriander spice blend, stirring occasionally, for 5 mins or until the beans are heated through. Add the tomato salsa and stir to combine. Taste, then season with salt and pepper. Remove the pan from the heat.
4. Step 4 — Make slaw
   While the beans are cooking, shred the zucchini using a julienne peeler or coarsely grate with a box grater. Add the slaw mix to the dressing. Using your hands, massage for 30 secs or until the cabbage is slightly softened. Add the zucchini to the slaw and stir to combine.
5. Step 5 — Make yoghurt aioli
   Whisk the yoghurt and aioli in a bowl until combined. Coarsely grate the cheese.
6. Step 6 — Warm tortillas
   Put the tortillas on a plate, slightly overlapping, and microwave for 30 secs or until warmed through (see cooking tip). Fill the tortillas with the slaw and bean mixture. Scatter over the cheese and drizzle with the yoghurt aioli to serve.

Allergens

Sulphites, Milk, Egg, Gluten, Wheat