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! 


Mexican Fajitas with Vegan Bean Chilli


1 packet traditional corn fajitas
1-2 cups cooked jasmine rice

Mexican beans:
400g kidney beans (either soaked from scratch and cooked or from a BPA-free tin)
800g tinned black beans (either soaked from scratch and cooked or from a BPA-free tin)
1 cup cooked brown lentils (try soak em before you cook) - can subtitue with more kidney beans
1 carrot, peeled and grated
2 cups kale, washed and chopped
1 cup organic corn (fresh or frozen) - optional
1 700 ml jar of tomatoes
1 teaspoon chilli powder (add more if you like) - optional
5 cloves of fresh garlic, chopped finely
1 red onion, chopped finely
1 1/2 tablespoon paprika
1 tablespoon smoked paprika
1 teaspoon ground cumin
1⁄4 teaspoon sea salt
1⁄2 teaspoon black pepper
Pinch ground cinnamon


Cashew Cheese 


There are two cashew cheese recipes I like to use:

1 cup cashew nuts (soaked for 3 hours)
1 large garlic clove or garlic powder
Juice from a lemon
1 tablespoon nutritional yeast (optional) - I don't add this as I'm not the biggest fan of it
1/4 teaspoon cracked pepper
1 teaspoon wholegrain mustard
1 teaspoon apple cider vinegar
1/2 cup water

OR my more basic one I use more often:

1 cup cashews nuts (soaked for 3 hours before had if you can)
Juice from 1 lemon or lime
Water - very small amount, enough to get things going in the blender
1/4 teaspoon of salt - adjust to your requirements


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!