Charred pepper fajitas

White beans, red onion, yellow pepper & smoked almond sauce
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Ingredients

Serves 2 | total 35 minutes

  • 3 mixed-colour peppers
  • 1 lime
  • 30 g smoked almonds
  • 2 red onions
  • 1 x 400g tin cannellini beans
  • 4 corn tortillas
  • 2 tablespoons cottage cheese
  • ½ a bunch of coriander 15g

Instructions

  • Put a large non-stick frying pan on a high heat.
  • Deseed and finely chop the yellow pepper.
  • Place in the pan to lightly char for 3 minutes while you squeeze the lime juice into a blender with ½ a tablespoon of red wine vinegar, half the almonds and 150ml of water.
  • Add the charred yellow pepper, season and blitz until smooth.
  • Slice the remaining peppers into 1cm rings, removing the seeds, and place in the hot pan.
  • Peel the onions, slice into 1cm-thick rounds, add to the pan and cook it all for 10 minutes, or until soft and charred, stirring regularly.
  • Pour in the beans, juice and all, followed by the yellow pepper sauce.
  • Let it bubble and reduce for 5 minutes, or until thick, then season to perfection.
  • Chop or crush the remaining almonds.
  • Warm the tortillas, spoon over the pepper and bean mixture and the cottage cheese, tear over the coriander leaves, and sprinkle with the crushed almonds, to finish.
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Course Nuts / Torttilla