Fajita

Method

1. Mix all the marinade spices together and sprinkle over the strips of chicken and leave in the fridge for an hour or two.

2. Pour some of the corn oil into a pan and heat, then add the onions and garlic and cook for 2-4 minutes. Add the peppers and cook for another 2-3 minutes.

3. In a separate pan, fry the chicken for 5-7 minutes in a little corn oil and set aside.

4. For the refried beans, gently fry the onion and garlic in some corn oil, then pour in the well-drained beans and cumin seeds and warm through. Transfer the beans to a blender and puree until smooth and set aside.

5. Place the tortillas under the grill for a minute or two, then spoon on the refried beans, the pepper and onion mix and the chicken. Fold the tortilla over and serve with sour cream, guacamole, spring onions, coriander leaves, jalapeno chillies and lime wedges.

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Ingredients

For the marinade

1/4 tsp garlic powder
1/4 tsp celery salt
1/4 tsp onion powder
1/4 tsp cayenne pepper
1/4 tsp Chilli powder
1/4 tsp dried oregano
1/4 tsp allspice

For the fajita

6 tbsp corn oil
1 small onion, sliced
1 garlic clove, finely chopped
1 red pepper, sliced
1 yellow pepper, sliced
2 chicken breasts, skin removed and sliced

For the refried beans

1 onion, finely chopped
1 garlic clove, finely chopped
1 x 400g canned kidney beans, drained
1 tsp Cumin seeds, toasted

To serve

2 soft flour tortillas
2 tbsp Soured cream
2 tbsp guacamole
1 spring onion, chopped
1 handful coriander leaves, chopped
1 Jalapeno chilli, sliced
1/2 lime, cut into wedges

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