Fajitas with pepper puree and chicken
Ingredients
- Pepper puree
- 50 g breadcrumbs
- 1 garlic clove, pressed
- 1 glass roasted peppers in oil, drained, yields approx. 180 g, 1½ tbsp of oil retained
- 0.25 tsp ground cumin
- 0.25 tsp salt
- 0.25 tsp smoked paprika
- Beans
- 1 onions, sliced
- 1 tbsp olive oil
- 1 tin white beans (approx. 250 g), rinsed with cold water, drained
- a little pepper
- 0.25 tsp salt
- Fajitas
- 0.25 tsp ground cumin
- a little pepper
- 1 tbsp olive oil
- 0.25 tsp salt
- 1 avocado, sliced
- 500 g tender chicken breast fillets
- 1 lime, rinsed with hot water, dabbed dry, cut into wedges
- 350 g corn tortillas
- 0.5 bunch coriander
Total time: 45m
Preparation Time: 45m
Servings
For
4 people
Nutritional Information
Contains 678 Kcal, 45g Protein, 61g Carbohydrates, 27g Fat
Ingredients
- Pepper puree
- 50 g breadcrumbs
- 1 garlic clove, pressed
- 1 glass roasted peppers in oil, drained, yields approx. 180 g, 1½ tbsp of oil retained
- 0.25 tsp ground cumin
- 0.25 tsp salt
- 0.25 tsp smoked paprika
- Beans
- 1 onions, sliced
- 1 tbsp olive oil
- 1 tin white beans (approx. 250 g), rinsed with cold water, drained
- a little pepper
- 0.25 tsp salt
- Fajitas
- 0.25 tsp ground cumin
- a little pepper
- 1 tbsp olive oil
- 0.25 tsp salt
- 1 avocado, sliced
- 500 g tender chicken breast fillets
- 1 lime, rinsed with hot water, dabbed dry, cut into wedges
- 350 g corn tortillas
- 0.5 bunch coriander
Instructions
-
Pepper puree
Puree the peppers and pepper oil with all the other ingredients up to and including the salt, set aside. -
Beans
Heat the oil in a pan. Sauté the onion for approx. 5 mins., add the beans, season and heat gently. -
Fajitas
Heat the oil in a non-stick frying pan. Season the chicken, fry in batches for approx. 6 mins. all over. Warm the corn tortillas according to the packet instructions. Spread the pepper puree over the tortillas. Top with the beans, chicken and avocado. Sprinkle with coriander, roll up tightly. Serve with the lime.
