Courgette and Pepper Fajitas with Black Beans and Rice
For these fajitas, the vegetables roast in the oven with oil and taco seasoning until they are soft and coloured at the edges. You then wrap them in warm tortillas with black beans, crumbled feta and fresh coriander. Serve the rice on the side or roll it up in the tortillas too.
Bay’s Kitchen developed the recipe with a Mexican cooking sauce that we no longer stock. Here, Fody Taco Seasoning does the job with chilli, cumin, oregano and paprika. Ready-made fajita mixes, by contrast, usually contain onion and garlic powder.
Method
- Preheat the oven to 200 °C (180 °C fan). Halve the courgette lengthways and slice it into half-moons. Cut the peppers into pieces about 2 cm across.
- Toss the vegetables on a baking tray with 2 tbsp of the oil and the taco seasoning. Roast for 25 to 30 minutes, until soft and lightly charred in places.
- About 8 minutes before the vegetables are done, heat the remaining oil in a frying pan. Add the rice, paprika and salt and stir-fry over a medium-high heat for 5 to 6 minutes, until piping hot all the way through.
- At the same time, warm the beans with a splash of water in a small pan or in the microwave. Put the tortillas in the oven for the last minute so they are warm and soft.
- Divide the vegetables, beans, crumbled feta and coriander between the tortillas and roll them up. Serve the rice alongside or wrap it in with the filling. Put the salsa on the table separately.
Tips
- Many supermarket corn tortillas also contain wheat flour. Look for tortillas made only from corn, or gluten-free wraps without inulin, soya or pea flour.
- According to our FODMAP list, green peppers are low FODMAP, while red and orange peppers, courgette and tinned black beans are fine only in small amounts. That is why there is just a little red pepper, and why you should not use more beans than stated.
