Veggie Fajitas

2 Red Peppers

1 Green Pepper

1 Yellow Pepper

1 Red Onion

1 can (200g of precooked kidney beans, use dried if you wish)

3 Cloves Garlic

8 Corn or Wheat Tortillas

Seasoning: http://cookwithoutmeat.blogspot.fr/2013/09/fajita-seasoning.html

Guacamole: http://cookwithoutmeat.blogspot.fr/2013/02/guacamole.html

Salsa : http://cookwithoutmeat.blogspot.fr/2013/09/timmex-salsa.html

Heat the oven to 200degrees

Cut the vegetables into strips. Fry the beans in olive oil lightly and put aside.

Place the tortillas sprinkled with water and wrapped in aluminium foil for 6 minutes in the oven.

While the tortillas are warming, lightly fry the vegeteables in olive oil until coated and sealed and add the beans to warm (4 mins, medium heat so veggies are still crunchy after). Sprinkle in the seasoning with the vegetables and beans for 2 minutes then serve immediately with the warm tortillas.

Place a ladle full of vegetables with a spoonful of guacamole and spoonful of salsa in the tortilla. Close and eat. Yum.

Fajita seasoning

2 Tsp cayenne powder
1 Tsp Cumin powder
1 Tsp Coriander Powder
1 Tsp Paprika powder
1/2 Bouillon cube vegetable (vegetable stock cube)
1 Tsp Pepper
1/2 Tsp brown sugar
1 Tsp salt

Mix all together et presto.

Timmex Salsa

5 Medium sized tomatoes
100g cherry tomatoes
1 small red onion (Not much and if it hurts the eyes, marinate in salt water before)
Handful fresh coriander
5 Cloves garlic
1/4 Tsp Coriander powder
1/4 Tsp Cayenne pepper
1/4 Tsp Cumin powder
Juice of 1 Lime
Dash of red wine vinegar
Fresh chili to taste
Salt/Pepper

All in the mixr and press play, but so that it stays chunky but mixed.