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Fajita 'cake'


  • 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.


  • 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.

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