Serves 8 (stores well in the fridge)
Ingredients
- 400g can chopped tomatoes
- 400g can kidney beans
- 400g can baked beans (reduced sugar and salt version)
- 1 teaspoon sun-dried tomato paste
- 1 x 15g pack fajita spice mix, or: ½ teaspoon each of chilli powder, ground cinnamon, ground mixed spice, turmeric, mustard powder, ground ginger
- Juice of ½ a lemon
- Wraps, cheese and guacamole to serve.
Method
Utensils: Large saucepan.
Pour the chopped tomatoes into the saucepan, and bring to the boil. Drain the kidney beans, and add to the tomatoes. Reduce the heat to a simmer.
Mix the spices or fajita mix into the sun-dried tomato paste, then add to the tomato mixture. Stir in the baked beans. Continue to simmer for 5 minutes, then stir in the lemon juice.
Assemble fajitas with a wrap per person filled with the bean mixture, cheese and guacamole.
This keeps well in the fridge, and leftovers can be used for lunchbox alternatives.