Spicy bean & chilli Fajitas (Vegetarian)

Ingredients

• 2 tbs olive oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 1 red capsicum, chopped
• 1 small red chilli, seeds removed, finely chopped
• 2 tsp ground cumin
• 190g jar sundried-tomato pesto
• 2 x 400g cans red kidney beans, rinsed, drained
• 425g can chopped tomatoes
• 1 tsp caster sugar
• Warmed flour tortillas, guacamole, butter lettuce, sour cream, coriander leaves and grated cheddar, to serve

Method

Step 1

In a large, heavy-based saucepan, heat the oil over low heat. Add onion and cook for 5 minutes until soft. Add garlic, capsicum and chilli and cook, stirring, for a further minute. Add cumin, pesto, beans, tomatoes and sugar. Cook over low heat for 15 minutes until slightly reduced, stirring occasionally. Season.

Step 2

Serve with tortillas for wrapping, with guacamole, butter lettuce leaves, sour cream, coriander and grated cheese.