Mexican Fajitas with Vegan Bean Chilli

Of all the cooked food on this planet, Mexican has to be my favourite. I think it's the creamy avocado, cilantro, crunchy corn and that cumin flavour combo... mmm! 

vegan-mexican-fajitas

Mexican Fajitas with Vegan Bean Chilli

Ingredients: 

1 packet traditional corn fajitas
1-2 cups cooked jasmine rice
2 x 400g tinned kidney beans, drained and rinsed
1 carrot, peeled and grated
2 cups kale, washed and chopped
1 cup organic corn (fresh or frozen)
1-2 tins of tomatoes
1 teaspoon chilli powder (add more if you like) - optional
2 cloves of fresh garlic, chopped finely
1 red onion, chopped finely
2 teaspoons paprika
2 teaspoons ground cumin
1⁄4 teaspoon sea salt
1⁄2 teaspoon black pepper
Pinch ground cinnamon

 

Cashew Cheese 

Ingredients: 

1 cup cashew nuts
1 large garlic clove or garlic powder
Juice from a lemon
1 tablespoon nutritional yeast
1/4 teaspoon cracked pepper
1 teaspoon wholegrain mustard
1 teaspoon apple cider vinegar
1/2 cup water

 

Method: 

In a saucepan, saute onion for 5 minutes in a dash of water. Add more water if onion start to stick. Add garlic, and saute for 2 more minutes. 

Add all bean chilli ingredients into a saucepan and gently heat.

Warm corn fajitas to packet instructions - mine said dip each corn tortilla in water and put in a hot pan for 30 seconds.  

To make cashew cheese, blend all cheese ingredients in the Optimum or high-speed blender until thick and creamy. 

Serve bean chilli and jasmine rice on corn tortillas with cilantro and cashew cheese. Enjoy!