Throw a fiesta for all your amigos with these fajitas! They’re mucho delicioso!
- 1 red capsicum
- 2 tbsp olive oil
- 5 rashes of bacon, roughly chopped
- 1 onion, sliced
- 2 garlic cloves, crushed
- 1 can of red kidney beans
- 2 tsp cumin, ground
- 2 tsp paprika
- 2 tsp coriander, ground
- 1 tsp chilli powder
- 1/2 cup beef stock
- Juice of half a lemon
- 1/2 bunch of coriander, leaves preserved, stalk finely chopped
- Pinch of salt and pepper
- Corn Tortillas
- Preheat oven to 200°C. Line a baking tray with baking paper, place the capsicum on top and then pop into the oven for 20 minutes or until skin darkens.
- Remove capsicum from the oven, place in a bowl and cover with plastic wrap for 10 minutes. After that, peel back the skin, remove the white ribs and take away the seeds. Slice and set aside.
- Add half the oil to a frypan on medium high heat and cook the bacon off for 4-6 minutes or until golden and crispy, then transfer bacon to a plate.
- Add remaining oil to the pan and stir in the garlic for 2 minutes or until golden before adding the onion and caramelising for 5-8 minutes. Spoon the bacon back, drain the kidney beans and add to the pan along with the spices. Stir for 1 minute then pour in the stock. Cover and let it simmer on low heat for 12-15 minutes.
- Season with salt and pepper and lemon juice and stir in coriander stalks. Allow to reduce for a further 5 minutes with the lid off. Take to the table and serve in warm tortillas with a spoonful of guacamole, the sliced capsicum, bacon bean mix and the coriander. And it’s time for a fiesta!
Hungry for more great recipes from Dan Churchill? Head to danielchurchill.com.au
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