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
  • Guacamole
  • Corn Tortillas


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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!


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