No-cook veggie fajitas

Load soft tortillas with chargrilled veg, beans, tomato salsa and smashed avocado for an easy supper. No cooking is required so they're ideal for summer

Prep:25 mins
No cook

Serves 4
Easy

Nutrition per serving

kcal 658
fat 30g
saturates 9g
carbs 68g
sugars 12g
fibre 19g
protein 20g
salt 4.1g

Ingredients

2 x 180g tubs marinated chargrilled vegetables, drained
2 x 400g cans pinto beans, drained and rinsed
200g tub tomato salsa
2 limes, zested and juiced
1 tbsp red wine vinegar
2-3 tbsp hot sauce, plus extra to serve
small bunch coriander, chopped, plus extra, shredded, to serve
2 ripe avocados, stoned and diced
1 small garlic clove, finely grated
8 medium soft flour tortillas
100ml soured cream, to serve
salad leaves, to serve (optional)

Tip

No veggie?

Not veggie? You could add cooked king prawns or shredded cooked chicken to the fajita filling.

Method

To make the fajita mix, tip the marinated veg into a bowl with the pinto beans. Stir in 2 tbsp salsa, half the lime zest and juice, the vinegar, hot sauce and half the coriander. Set the mixture aside.
Put the avocado in another bowl with the remaining lime zest and juice and the garlic. Roughly mash everything together with a fork, then season and stir through the remaining coriander.
Spread the crushed avocado mixture over the tortillas, then top with the fajita mix, remaining salsa, soured cream, extra hot sauce and extra coriander. Serve with salad leaves, if you like.