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Fajitas Served with a Tequila Sunrise

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  • 1 tb Vegetable oil
  • 1 sm Onion; finely chopped
  • 2 Garlic cloves
  • 1 Red chilli; finely chopped
  • 1 ts Ground cumin
  • 1 400 gram can red kidney beans; drained and rinsed
  • 1 Lime
  • 1 tb Vegetable oil
  • 1 sm Red pepper; deseeded
  • 1 sm Yellow pepper; deseeded, sliced into long strips
  • 2 lg Green chillies; sliced into long strips
  • 1 Red onion
  • 1 sm Bunc coriander
  • Salt and pepper
  • 150 ml Sour cream
  • 100 g Cheddar cheese; grated
  • 4 Flour tortillas
  • 120 ml Tequila
  • 175 ml Orange juice
  • 2 tb Grenadine syrup
  • Ice; to serve
  • 1 Lime; cut into wedges to garnish
  • 1 Jar ready-made salsa
  • 1 Bag green salad leaves


1 For the Refried Beans: Heat a small pan with 1 tbsp vegetable oil. Stir in the chopped onion and fry for a minute.
2 Crush in the garlic cloves and add 1 tsp ground cumin and chopped red chilli. Cook for 2-3 minutes until softened.
3 For the Vegetable Filling: Start by heating a griddle pan until very hot, and almost smoking. Add 1 tbsp oil to the pan.
4 Chop the red pepper into strips and add to the pan along with the yellow pepper strips. Cook for 3-4 minutes until slightly charred.
5 Slice up the onion into eight wedges and add to the softened peppers, along with the green chilli strips. Cook for 2-3 minutes until charred, turning occasionally.
6 Add the red kidney beans to the softened onion mixture and squeeze in the juice from 1 lime. Cook for another 3-4 minutes, until softened. Chop the coriander, leaving a couple of sprigs to garnish.
7 Cook the flour tortillas on high in the microwave for 30 seconds. Take the beans off the heat and mash the mix to a chunky puree with a potato masher. Add the chopped coriander and season.
8 Take the flour tortillas and add some of the refried beans onto each. Top with the vegetables, a drizzle of sour cream and a sprinkling of cheese.
9 Roll up and place seam side down on the serving plate. Garnish with the coriander, salsa and mixed leaves.
10 For the Tequila Sunrise: Mix the tequila and orange juice in a measuring jug. Pour over a glass filled with ice. Tilt the glass slightly and spoon in the grenadine syrup. Drop in a lime wedge as garnish and serve with the fajitas.
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Recipe by: Can't Cook Won't Cook
Converted by MM_Buster v2.0l.