Kidney bean fajitas recipe
 These beany fajitas are easy to make and so much cheaper than buying the boxed kits.This recipe can be doubled or trebled to serve more. 2 tbsp vegetable oil 1 onion, chopped 1 red chilli, seeds removed and chopped 1 garlic clove, chopped 1 tsp ground cumin1 tsp ground coriander400g tin kidney beans, drained and rinseda little vegetable stock or water½ lime, juice onlyhandful fresh coriander, roughly chopped 2 tbsp vegetable oil 1 onion, chopped 1 red chilli, seeds removed and chopped 1 garlic clove, chopped 1 tsp ground cumin 1 tsp ground coriander 400g tin kidney beans, drained and rinsed a little vegetable stock or water ½ lime, juice only handful fresh coriander, roughly chopped 4 tomatoes, seeds removed and chopped½ red onion, chopped1 lime, juice onlysmall bunch coriander, chopped 4 tomatoes, seeds removed and chopped ½ red onion, chopped 1 lime, juice only small bunch coriander, chopped 4 soft flour tortillas 2 tbsp plain yoghurt or soured cream 4 soft flour tortillas 2 tbsp plain yoghurt or soured cream Method For the filling, heat the oil in a pan and cook the onion, chilli and garlic until softened. Stir in the ground cumin and coriander and cook for a few seconds. Add the beans and cook for a further 10 minutes, stirring occasionally. Add half a small glass of stock and cook until smooth and not runny. Stir in the lime juice and half the fresh coriander.Mash the beans roughly with the back of a fork or a potato masher, then set aside.For the salsa, mix together the tomatoes, red onion, lime juice and coriander.Just before you are ready to eat, add the remaining coriander and a squeeze of lime juice to the beans.Warm each tortilla through in a pan and put on a plate. Spoon over some of the filling, add a dollop of the yoghurt and a little salsa. Roll up and serve two tortillas per person. For the filling, heat the oil in a pan and cook the onion, chilli and garlic until softened. Stir in the ground cumin and coriander and cook for a few seconds. Add the beans and cook for a further 10 minutes, stirring occasionally. Add half a small glass of stock and cook until smooth and not runny. Stir in the lime juice and half the fresh coriander. For the filling, heat the oil in a pan and cook the onion, chilli and garlic until softened. Stir in the ground cumin and coriander and cook for a few seconds. Add the beans and cook for a further 10 minutes, stirring occasionally. Add half a small glass of stock and cook until smooth and not runny. Stir in the lime juice and half the fresh coriander. Mash the beans roughly with the back of a fork or a potato masher, then set aside. Mash the beans roughly with the back of a fork or a potato masher, then set aside. For the salsa, mix together the tomatoes, red onion, lime juice and coriander. For the salsa, mix together the tomatoes, red onion, lime juice and coriander. Just before you are ready to eat, add the remaining coriander and a squeeze of lime juice to the beans. Just before you are ready to eat, add the remaining coriander and a squeeze of lime juice to the beans. Warm each tortilla through in a pan and put on a plate. Spoon over some of the filling, add a dollop of the yoghurt and a little salsa. Roll up and serve two tortillas per person. Warm each tortilla through in a pan and put on a plate. Spoon over some of the filling, add a dollop of the yoghurt and a little salsa. Roll up and serve two tortillas per person.