Vegan fajitas with charred corn salsa recipe
Make juicy sweetcorn the star in this vegan fajitas recipe that's perfect for a Friday night feast. Char the sweetcorn until popping, and then make a quick salsa with tomatoes, chilli, coriander and lime. Load up the fajitas with chipotle-spiced veg and beans, and finish with creamy avocado and chilli sauce for a winning combination of Mexican flavours.
See method- Serves 4
- 5 mins to prepare and 30 mins to cook
- 573 calories / serving
- Dairy-free
- Vegan
- Vegetarian
- Healthy
Ingredients
- 1 tbsp olive oil
- 1 red onion, sliced
- 2 mixed-colour peppers, sliced
- 2 garlic cloves, finely chopped
- 1½ tsp chipotle paste
- 1 tsp ground cumin
- 2 x 400g tins black beans
- 320g pack 8 corn tortillas
- 1 avocado, sliced
- sweet chilli sauce or hot sauce, to serve (optional)
For the corn salsa
- 325g tin sweetcorn, drained
- 2 salad tomatoes, diced
- 1 red chilli, deseeded and chopped
- 2 limes, 1 juiced, 1 cut into wedges
- 10g fresh coriander, finely chopped
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Shop ingredientsEach serving contains
- Energy
- 2405kJ 573.0kcal
- Fat
- 17g
- Saturates
- 3g
- Salt
- 1.7g
- Sugars
- 17g
of the Reference intake
Carbohydrate 79.2gProtein 20.1gFibre 14.2g
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- Pat the sweetcorn dry with kitchen paper. Heat a large frying pan over a medium heat, add the sweetcorn and dry-fry for 5-6 mins until lightly charred and beginning to pop. Set aside.
- Heat the oil in the same pan over a low-medium heat; add the onion and peppers and fry for 6-7 mins until softened. Add the garlic and fry for 1 min. Add the chipotle paste and cumin, cook for 1 min, then add the black beans with the liquid from the tins. Bring to the boil, then simmer for 15-18 mins until only a little of the liquid remains.
- Meanwhile, combine the charred sweetcorn with the rest of the salsa ingredients (except the lime wedges); season with pepper. Warm the tortillas to pack instructions. Pile the bean mix, salsa and avocado into the tortillas. Drizzle with sauce, squeeze over the lime wedges and roll up to serve.
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