Fajita casserole crush
2 soft tortillas, cut into triangles
1 tbs olive oil
1 tbs sunflower oil
1 onion, roughly sliced
1 red capsicum, roughly sliced
1 yellow capsicum, roughly sliced
small handful of green beans
1 tsp chilli powder
1 tsp smoked paprika
½ tsp garlic powder
½ tsp ground cumin
1 tsp yeast extract
400g can of red kidney beans, drained and rinsed
6 cherry tomatoes, halved
1 avocado, finely chopped
1 small red onion, finely sliced
1 small green chilli, finely sliced
juice of 1 lime
generous handful of fresh coriander, roughly torn
generous pinch of sea salt
- Preheat the oven to 200°C.
- Arrange the tortilla triangles on a baking tray and drizzle with the olive oil. Bake for 8–10 minutes until golden.
- In the meantime, heat the sunflower oil in a large stove-to-table casserole dish over a medium-high heat and cook the onion and red and yellow capsicum for 2–3 minutes until they begin to soften, then add the green beans, chilli powder, smoked paprika, garlic powder and cumin, and cook for a further minute.
- Add the yeast extract, kidney beans and passata, and simmer for 10 minutes until the vegetables have softened.
- Remove from the heat and scatter over the cherry tomatoes, avocado, onion and green chilli. Squeeze over the lime juice.
- Gently scatter with the baked tortilla chips and coriander.
This is an edited extract from 15 Minute Vegan Comfort Food by Katy Beskow published by Quadrille RRP $29.99.