- 175g/6oz plain flour
- a good pinch of salt
- corn oil, for frying
- Or use shop bought fajitas
- 2 large 400g/14oz tins of red beans, or 200g/7oz dried beans soaked for 24
- hours
- 6 tbsp corn oil
- 1 onion chopped
- 1 red chilli, de-seeded and chopped
- 1 garlic clove, chopped
- ½ bunch of fresh coriander, chopped
- a dash of Tabasco sauce
- 1 lime, juice only
- 250ml/9fl oz sour cream
- 4 tomatoes, de-seeded and chopped
- ½ bunch of fresh coriander (stalks and all), chopped
- ½ red onion, chopped
- 3 tbsp corn oil
- Pour the flour and salt into a mixing bowl, make a well in the centre and add 300ml/½ pint water.
- Mix together, adding a little more water, if necessary, until you have a firm dough.
- Knead the dough until nice and smooth, then cut into 6 pieces and shape into balls.
- Roll each ball out to a 17.5cm/7in round.
- Heat a teaspoon of corn oil in a frying pan and cook each fajita on both sides until it puffs up and immediately remove from the heat.
- Alternatively use shop bought fajitas.
- If using soaked dried beans, drain them, add to a pot of boiling water and cook gently for two hours; if using tinned beans, drain and add to a pot with 300ml/½ pint water and cook gently for 30 minutes.
- Add four tbsp of the corn oil to a saucepan and cook the onion, chilli and garlic until softened.
- Add the drained beans and cook for a further ten minutes, stirring, then start to mash the beans roughly with the back of a fork, adding a little more corn oil, the chopped coriander, a dash of Tabasco and the lime juice.
- Stir well and pull from heat.
- Make the salsa by mixing together all the ingredients.
- Lay each fajita on a plate, spoon over a quarter of the bean filling, add a dollop of sour cream, drizzle with a little salsa and repeat layering five fajitas until you come to the final fajita which you use as a lid, pressing down firmly.
- Top with the remaining salsa, place in the fridge and allow to set.
- Cut into pie wedges and eat outdoors.