Recipes Pumpkin & capsicum fajitas

Recipes Pumpkin & capsicum fajitas

Recipes Pumpkin & capsicum fajitas

Recipes Pumpkin & capsicum fajitas Here’s why we love fajitas so much � they’re easy to make, taste great and need no knives and forks to eat. Pumpkin & capsicum fajitas


  • 6 wholegrain tortillas
  • 1 tea spoon olive oil
  • 350g Butternut pumpkin, peeled, cut directly into 1cm pieces
  • 1 capsicum, halved, deseeded, cut directly into 1cm pieces
  • 2 x 425g containers baked coffee beans
  • 1 tsp ground cumin
  • 1/2 teaspoon chilli natural powder (optional)
  • one bunch clean coriander
  • 1/2 iceberg lettuce, finely disposed
  • 1 avocado, halved, rock removed, peeled, chopped
  • 120g (1/2 cups) coarsely grated cheddar
  • 200g light sour cream


  • Step 1 Preset the oven in order to 180�C. Wrap the tortillas in evade and place in cooker for fifteen minutes or until warmed through.
  • Action 2

    Meanwhile, temperature oil within a saucepan over medium-high temperature. Cook the pumpkin and capsicum, stirring often, for 7 minutes or until soft. Add beans, cumin and chilli powder. Cover. Reduce heat to low. Cook for 5 minutes or until heated through. While bean mixture is usually cooking, reserve 0.25 cup of coriander sprigs. Coarsely cut remaining coriander. Stir chopped coriander in to the bean mixture.

  • Step 3

    Divide the tortillas among serving plates. Arrange the lettuce, bean mixture, avocado and cheddar over the tortillas. Top with the reserved coriander sprigs and serve with the sour cream.