Layered Fajita 0185 600x580

These layered fajitas are always a crowd favourite! Packed full of flavour and a hint of heat from the fresh chilli it's a perfectly balanced Mexican meal.

Ingredients

6 large corn tortilla
2 cans (440g) of red kidney beans, rinsed and drained
1 tablespoon of olive oil
1 medium red onion, chopped finely
1 large red chilli, chopped finely
2 cloves garlic, crushed
1/2 bunch fresh coriander, chopped
1 teaspoon tabasco sauce
Juice of half a lime
250g natural low fat yoghurt

Salsa:

4 medium tomatoes
1/2 bunch fresh coriander, chopped finely
1/2 medium white onion, diced finely
2 teaspoons of oilve oil
1 small red chilli, sliced finely

Method

Heat a medium non-stick frypan, brushed with oil, add onion, garlic and chilli and cook until softened.
Add the beans and cook for 10 minutes, stirring and mashing gently with a fork.
Add the coriander, tabasco sauce and lime juice, stir well and remove from heat.
Prepare the salsa, by mixing in a small bowl, the tomatoes, coriander, onion, small red chilli and 2 teaspoons of olive oil.
Heat a round non-stick frypan (a bit larger than the tortilla), brush with olive oil, quickly heat each tortilla on both sides (about 1-2 minutes) set aside, repeat with remaining tortillas.
Place a fajita (corn tortilla) on a plate and spoon over the bean mixture and spread a dollop of yoghurt and then a spoonful of salsa. Repeat layering until the final fajita which will act as a lid.
Press down firmly, top with remaining salsa and place in the refrigerator and allow to set.
Cut into pie wedges.

 

*Adapted and reproduced by Cancer Council Queensland with permission.

About the author
Cancer Council Queensland2

Cancer Council Queensland

We were established in 1961 as the Queensland Cancer Fund, in response to an increasing need for cancer-related services across the state. This year, we are celebrating 54 years of supporting Queenslanders affected by cancer.