Making Mexican-style macaroni cheese the other day has left me wanting more Mexican food. Mexican cuisine has some of my favourite flavours, and since we don't have any authentic Mexican restaurants nearby, it's something I only get to eat if I make it myself.
I have a particular soft spot for fajitas. They're very much a help-yourself kind of dinner, which is great because it means everyone can make up their wraps in the style they prefer, as well as feeling informal and friendly. Even when I've had them in Mexican restaurants, there has always been a separate plate of tortillas, with the vegetables and sauces served on the side.
This time around I used the Discovery Fajita Kit, which comes with generous sachets of spice mix and salsa, as well as tortilla wraps - meaning I didn't really have to think about anything beyond deciding what vegetables to use. I used to use a lot of this kind of kit when I was at university and had a very small kitchen; these days I tend to have enough stocks in the pantry to pull almost anything together from scratch, but having everything measured out and prepared for you can still be convenient for a quick dinner after a long day.
If you don't have access to a Mexican spice mix, you can get a good approximation of the taste from just paprika and cumin, with a little extra chilli if you like more of a kick. Personally I prefer to have a mild vegetable mix and a spicy salsa, so everyone can more easily tune the finished dish to their own tastes.
This meal could easily be vegan: just serve your fajitas with fresh guacamole instead of the sour cream.
Black Bean & Corn Fajitas
1 courgette (zucchini)
1 red bell pepper
1 large onion
2tbsp olive oil
4tbsp fajita spice mix
250g (10oz) black beans, cooked and drained
150g (6oz) sweetcorn
thick sour cream and salsa (to serve)
- Slice the courgette, red pepper, and onion into thin strips.
- Heat the oil in a large frying pan, and add the vegetables and spices.
- Stir fry until the vegetables are soft and coated in the spice mixture. Add the black beans and corn, and cook over a medium heat until warmed through.
- Gently warm the tortillas (I used the microwave).
- Serve with sour cream and salsa, and a crunchy salad on the side.