Quick Spicy Tex-Mex Veggie Fajitas

Preparation and cooking time
- Prep:10 mins
- Cook:25 mins
Easy
Makes 3-4 large servings

Ingredients

Filling

2 large white onion
1 large red onion
200g fine green beans
3 medium white potatoes
2 medium sweet potatoes
4 cloves of garlic
2 bell peppers (any colour)
2 red cubanelles
1 large fresh jalapeno
3 medium carrots
250g pomodoro sauce
1 tsp coconut oil

Seasoning

2 large white onion
1 large red onion
200g fine green beans
3 medium white potatoes
2 medium sweet potatoes
4 cloves of garlic
2 bell peppers (any colour)
2 red cubanelles
1 large fresh jalapeno
3 medium carrots
250g pomodoro sauce
1 tsp coconut oil
4 tbsp chilli powder
1 tbsp salt
1 tbsp black pepper
1 tbsp ground paprika
2 tbsp cumin powder
2 tbsp cayenne pepper

Serve with:

2 large white onion
1 large red onion
200g fine green beans
3 medium white potatoes
2 medium sweet potatoes
4 cloves of garlic
2 bell peppers (any colour)
2 red cubanelles
1 large fresh jalapeno
3 medium carrots
250g pomodoro sauce
1 tsp coconut oil
4 tbsp chilli powder
1 tbsp salt
1 tbsp black pepper
1 tbsp ground paprika
2 tbsp cumin powder
2 tbsp cayenne pepper
Creme fraise
Grated mature cheddar
Wholewheat tortilla

Method

STEP 1
Mince the garlic cloves and add to the pan with coconut oil and gently simmer.
STEP 2
Peel and slice all the onions and carrots, slice both types of peppers and jalapeno. Trim the green beans and add everything to the pan and simmer on low heat covered for around 10-15 minutes.
STEP 3
Peel then largely dice the white and sweet potatoes and add to the pan along with all the spices for the seasoning mix and cover again. Simmer for another 10-15 minutes on low heat.
STEP 4
Remove the lid, add the pomodoro sauce and stir into the mixture. Rest for a few minutes and then serve. Serve with wholewheat tortilla, creme frais, grated mature cheddar.