These layered fajitas are always a crowd favourite! Packed full of flavour and a hint of heat from the fresh chilli it's a perfectly balanced Mexican meal.
6 large corn tortilla
2 cans (440g) of red kidney beans, rinsed and drained
1 tablespoon of olive oil
1 medium red onion, chopped finely
1 large red chilli, chopped finely
2 cloves garlic, crushed
1/2 bunch fresh coriander, chopped
1 teaspoon tabasco sauce
Juice of half a lime
250g natural low fat yoghurt
4 medium tomatoes
1/2 bunch fresh coriander, chopped finely
1/2 medium white onion, diced finely
2 teaspoons of oilve oil
1 small red chilli, sliced finely
Heat a medium non-stick frypan, brushed with oil, add onion, garlic and chilli and cook until softened.
Add the beans and cook for 10 minutes, stirring and mashing gently with a fork.
Add the coriander, tabasco sauce and lime juice, stir well and remove from heat.
Prepare the salsa, by mixing in a small bowl, the tomatoes, coriander, onion, small red chilli and 2 teaspoons of olive oil.
Heat a round non-stick frypan (a bit larger than the tortilla), brush with olive oil, quickly heat each tortilla on both sides (about 1-2 minutes) set aside, repeat with remaining tortillas.
Place a fajita (corn tortilla) on a plate and spoon over the bean mixture and spread a dollop of yoghurt and then a spoonful of salsa. Repeat layering until the final fajita which will act as a lid.
Press down firmly, top with remaining salsa and place in the refrigerator and allow to set.
Cut into pie wedges.
*Adapted and reproduced by Cancer Council Queensland with permission.