Recipe: Bosh! Sweet Pepper Fajitas

As I mentioned in a recent post my boyfriend and I are challenging ourselves to make a new vegan-friendly dish every weekend. Today I am going to tell you about the sweet pepper fajitas we made, courtesy of Bosh!

This is a perfect comfort-food dish with piles of flavour and warmth that gives you a big hug, especially on a cold autumnal evening. We enjoyed our fajitas with a side of nachos and rice.

Ingredients:

• 1 onion
• 2 garlic cloves
• 6 mixed peppers (I avoid green ones as they’re a bit bitter)
• 1/2 tablespoon of dark brown sugar
• 1 teaspoon of hot chilli powder
• 1 teaspoon of ground cumin
• 1 teaspoon of paprika
• 1/4 teaspoon of cayenne pepper
• 1/4 teaspoon of garlic powder
• A pinch of black pepper
• 400g tin of kidney beans
• 30g of fresh coriander (I got mine from my garden!)
• 400g tin of refried beans (it might look like cat food but I promise it’s amazing!)

To serve

• Rice
• Guacamole (shop-bought or homemade)
• Salsa (shop-bought or homemade)
• 6 large tortillas
• 3 limes
• 50g of tortilla chips (or serve with nachos!)
• Salt & pepper to taste

Method:

1. Peel and slice the onion and garlic and add them to a pan with a little oil.
2. Prepare the peppers; cut them in half, remove stems and seeds then slice the flesh into 5mm strips and add them to the pan.
3. Sprinkle the brown sugar and a pinch of salt over the frying pan.
4. Mix the chilli powder, cumin, paprika, cayenne pepper, garlic powder and a pinch each of salt and pepper in a small bowl and stir to combine.
5. Pour the spice mix over the peppers in the pan and reduce the heat a little. Cook for 30 minutes until soft, stirring regularly so that the peppers don’t stick to the bottom of the frying pan.
6. Prepare the extras! Drain the tin of kidney beans and tip them into a serving bowl. Chop a third of the coriander leaves add to the kidney beans. Spoon the refried beans into another bowl. Tip the cooked rice into another bowl. Spoon the guacamole and salsa into separate serving bowls.
7. Put the tortillas into the oven to warm for a few minutes on an ovenproof plate or baking tray and cover with foil.
8. When the peppers are well cooked, soft but not blackened, they are ready! Transfer them to a serving bowl. Take the tortillas out of the oven and transfer them to a serving plate.
9. Cut the limes into quarters and chop the remaining coriander leaves. Fill a bowl with the tortilla chips.
10. Take all the separate bowls to the table. Fill the tortillas with delicious dollops of everything and roll them up for fantastic fajita fun!