Following the Mexican Supper Club I co-hosted on Friday, I realised that despite the large amount of Mexican food I’ve been cooking and eating recently, I hadn’t actually posted the recipe for the fajitas feast. Shocking I know, but here I am trying to make things right again. I hope you can forgive me.
This feast is perfect for sharing and getting a bit messy. Eating food with your hands is just so much fun, and I love the social aspect of building your own fajitas. Food, after all, is an incredibly important part of our social lives, and sharing food is half the fun. I much prefer cooking for more than just myself, there’s so much more satisfaction involved!
So without further ado, prepare your stomachs. This feast includes beans, onions and peppers, salad, salsa, and (my favourite part) guacamole.
6 fajitas (I use seeded whole wheat, but feel free to use gluten free) (also Old El Paso taco boats are so cute for this)
2 medium/large avocados
2 brown onions
2 bell peppers (I use one red one yellow because the colours look so good)
1 can kidney beans
2 medium tomatoes
1 head of romaine lettuce
1 spring onion
Mexican spice mix (for best results use Old El Paso fajita/taco seasoning, for homemade see below)
Salt and pepper
What to do:
- For the Mexican spice mix, mix together 2 tsp salt, 1 tsp paprika, 1 tsp chili powder, 1/2 tsp cornflour, 1/2 tp onion powder, 1/2 tsp garlic powder, 1/2 tsp cumin, 1 tsp dried coriander leaf, 1/4 tsp cinnamon. Set aside.
- Peel the onions, cut in half, and cut into thin slices. Halve the bell peppers, cut out the core, and slice.
- Heat 1 tbsp olive oil in a pan on medium heat, then add the onions and peppers, followed by around 100mL water, then half the Mexican spice mix. Add 1 tsp lime juice and one diced tomato
- Drain the can of kidney beans and rinse thoroughly
- Heat 1 tbsp olive oil in a pan on medium heat, then add the kidney beans along with around 100mL water, then the other half of the spice mix, 1 tsp lime juice, and one diced tomato
- Keep an eye on both pans, stirring occasionally, and adding more water if they dry out
- In the meantime, finely chop the 300g tomatoes to make your salsa. Mash slightly (or blend if you prefer), and add salt, pepper, and lime juice to taste. If you like it spicy add a little cayenne pepper.
- To make your guacamole, just scoop out the avocado flesh, mash with a fork, then add salt, pepper, lime juice, and chili flakes to taste.
- When the onions and peppers are nicely soft and caramelised, and the beans are thoroughly cooked and delicious, plate them up nicely along with the salsa, guac, and the chopped up lettuce.
- Warm the fajitas in the microwave for 30 seconds before serving
- Spread everything out on the table and enjoy!