for 4 person

Pepper puree

1 glass	roasted peppers in oil, drained, yields approx. 180 g, 1½ tbsp of oil retained
50 g	breadcrumbs
1	garlic clove, pressed
¼ tsp	ground cumin
¼ tsp	smoked paprika
¼ tsp	salt

Beans

1 tbsp	olive oil
1	onion, sliced
1 tin	white beans (approx. 250 g), rinsed with cold water, drained
¼ tsp	salt
a little	pepper

Fajitas

1 tbsp	olive oil
500 g	tender chicken breast fillet
¼ tsp	ground cumin
¼ tsp	salt
a little	pepper
350 g	corn tortilla
1	avocado, sliced
½ bunch	coriander
1	lime, rinsed with hot water, dabbed dry, cut into wedges

How it's done

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.

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