Squash and Bean Veggie Fajitas with Fresh Guacamole

Fajita wraps, filled with a spicy butternut squash and black eyed bean mix, served with fresh guacamole and lettuce.

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This is my follow up recipe to my Vegetarian Lasagne, for meat free week. Who doesn’t love a delicious spicy fajita? Well this recipe allows you to get all the flavour of normal fajitas with no meat to be seen!

I got the idea for the lettuce topping when I was eating out in Wahaca, because all the tostadas and taquitas are served with this lettuce and sour cream topping, which adds so much fresh flavour and crunchy texture, so I wanted to recreate it at home.

The guacamole and lettuce are obviously optional, and the fajitas taste great just on their own, but the added extras do make this recipe just a bit more special, and will help to win over any meat-oholics you are feeding!

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Varations: You could use any kind of bean in this recipe; Black beans would be really tasty, and you can add any other veggie of your choice, I think some sweetcorn would go really well.

Ingredients: Serves Two

The Fajitas:

  • 1/2 an onion
  • 1 Chilli
  • 2 Large Cloves of Garlic
  • 1 Red Pepper
  • 400g Butternut Squash, peeled and chopped
  • 1 x 400g tin of Black Eyed Beans
  • 2tbsp Paprika
  • 1tsp Ground Cumin
  • 1tbsp Ground Coriander
  • Salt and Pepper
  • Hand-full of fresh coriander
  • Limes, to serve
  • 4 Tortilla Wraps

The Lettuce

  • 1/2 an Iceberg Lettuce
  • 5tbsp Soured Cream
  • 150g Lancashire Cheese, crumbled

The Guacamole

  • 1/2 a Red Onion
  • 1/2 a Clove of Garlic
  • 1 Chilli
  • 2 Ripe Avocados
  • Juice of 2 limes
  • 1 handful of Fresh Coriander.

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To make

The fajitas:

Preheat the oven to 200°C

Peel and chop the squash into small 2cm cubes, coat in oil and 1tbsp of paprika, bake in the oven for 20-30 minutes until cooked through and caramelised.

Finely spice the onions, garlic and chilli, fry over a medium heat for 10 minutes until they begin to brown. Then stir in the finely sliced red pepper and fry for a further 5 minutes.

Add the beans, spices, salt and pepper the the pan with a splash of water,cook until the water has all evaporated. Stir in the butternut squash and remove from the heat.

The guacamole:

In a small blender, blitz together half the onion, one avocado, the chilli, garlic, coriander and lime juice. Finely chop the rest of the onion and avocado and stir into the blended mixture in a small bowl. Top with some chilli.

The Lettuce:

Finely chop the lettuce and place in a wide, shallow bowl.

Spoon over the soured cream and scatter over the crumbled Lancashire cheese.

To serve:

Warm the tortilla wraps in the microwave, spoon a good helping of the veggie filling onto the wrap, and top with the guacamole and lettuce. Squeeze over some lime juice and wrap up. Delicious!

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Brunch Burritos

Eggs cracked into a spicy Mexican tomato sauce, topped with grated cheese, sour cream and coriander.

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The name of this recipe suggests that it should be eaten as a weekend breakfast, but it is equally suitable for a quick, easy, tasty and healthy (2 of your 5 a day!) weekday dinner.

I came up with this recipe when staying with my mum and dad who keep laying chickens in the back garden. We had a huge surplus of eggs one summer so I came up with this recipe as a way of using the eggs as the centre of a meal.

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Variations: Omit the chorizo for a vegetarian version or serve on a bed of wilted spinach for a healthier option!

Ingredients: Serves 2

  • ½ an Onion
  • 1 Clove of Garlic
  • 1 Chilli
  • 150g Chorizo Sausage (Optional)
  • 1 Red or Yellow Pepper
  • 1 Tbsp Smoked Paprika
  • 1 Tsp Ground Cumin
  • 1 Tsp Ground Coriander
  • 1 Tbsp All Purpose Seasoning
  • 1 Can of Chopped Tomatoes
  • 4 Free Range Eggs

To Serve:

  • Grated Cheddar Cheese
  • Sour Cream
  • Fresh Coriander
  • Guacamole
  • Lime Wedges
  • Tortilla Wraps

Fry the onions and Chorizo in a pan until cooked through, then add the finely sliced garlic and chilli.

Finely Slice the pepper and add to the onions, fry for a few more minutes.

Stir in the spices, then add the chopped tomatoes, along with a splash of water and cook for a further 5 minutes until the sauce has thickened and come together, season to taste.

Make a small well in the sauce and crack in an egg, repeat for the other three eggs in quick succession, so that they will all be cooked perfectly at the same time! Simmer for a further 5 minutes until the egg whites are completely cooked but the yolks are still runny. (If you prefer your eggs more cooked, you could put the pan under the grill for a few minutes at this point)

Grate over the cheddar cheese, spoon some soured cream into the pan, and sprinkle over the chopped coriander.

Remove from the heat and serve with warmed tortilla wraps, guacamole and lime wedges.