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Roasted Pepper Fajitas with Cajun-Style Lentils & Coriander Yoghurt

serves
Serves 2-3
time
25 mins
level
Beginner
This is such a great meal for sharing. Load up your fajitas with these Cajun spiced grains, then top with the sweet veg, a dollop of coriander yoghurt and a squeeze of lime. These can get pretty messy, which is all part of the satisfaction!

Roasted Pepper Fajitas with Cajun-Style Lentils & Coriander Yoghurt

serves
Serves 2-3
time
25 mins
level
Beginner
This is such a great meal for sharing. Load up your fajitas with these Cajun spiced grains, then top with the sweet veg, a dollop of coriander yoghurt and a squeeze of lime. These can get pretty messy, which is all part of the satisfaction!

Ingredients

  • 2 tbsp olive oil
  • 1 red pepper, sliced
  • 1 orange pepper, sliced
  • 1 red onion, cut into thin wedges
  • 1 tbsp Cajun spice, or fajita spice mix
  • 1 x 250g pouch of Merchant Gourmet Cajun-Style Lentils & Red Kidney Beans
  • 3 heaped tbsp plant based yoghurt
  • 10g coriander, finely chopped
  • ¼ tsp salt
  • 6 small flour /corn soft tacos
  • 1 lime, cut into wedges
     

Instructions

  1. Preheat the oven to 200C (180C fan). Put the peppers and onion in a roasting tray with the Cajun spice, a big pinch of salt and the olive oil. Toss to combine, then roast for 20 minutes, or until softened and starting to char in places. 
  2. Put the yoghurt, coriander and salt in a bowl with a drizzle of olive oil and stir to combine. Loosen with a little water if needed, then set aside. 
  3. Heat the grains in the microwave as per the packet instructions. 
  4. Warm the tacos in the microwave, or char directly on a gas hob flame for a few seconds on each side.
  5. Divide the Cajun grains between the tacos, then top with the roasted veg. Serve with a drizzle of yoghurt and a squeeze of lime. 

Good to know!

Use another pouch of Cajun-Style Lentils to pour over a mound of nachos for the ultimate Mexican feast.

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