Fajita 'cake'
Method
- Preheat oven to 190°C fan forced (210°C normal).
- Heat a little oil in a heavy-bottomed pot and gently saute the onion, chillies and garlic until tender.
- Add the kidney beans, toss well and roughly mash. Then transfer the mixture to a large bowl and mix with 3 tbsp chopped coriander, the chilli sauce, cheese, salt and pepper. Taste for seasoning and set aside.
- In another bowl, make the salsa by tossing together the tomatoes and spring onions with the remaining coriander, lime juice, a good slurp of oil and seasonings.
- Wrap the tortillas in foil and heat in the oven for about 10 mins.
- Place one tortilla on an oven tray. Smear with the bean mix and top with avocado and a little sour cream. Add another tortilla and repeat the process, finishing with a tortilla. Then cook in the oven for about 10 mins.
- Cut the 'cake' in wedges and serve with the salsa on the side.
Ingredients
- olive oil
- 1 red onion, finely chopped
- 3 small red chillies, seeded & sliced
- 2 garlic cloves, crushed
- 400 gm can red kidney beans, drained & rinsed
- 6 heaped tbsp chopped fresh coriander
- 3-4 tbsp sweet chilli sauce
- 150 gm grated tasty cheese
- sea salt & freshly ground pepper
- 1 punnet cherry tomatoes, quartered
- 3 spring (green) onions, finely chopped
- juice of 1 lime
- 6 flour tortillas
- 1 avocado, sliced
- sour cream
Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.