Very good to all! The other day I prepared some fajitas a little differently than I usually do. The fact is that, remembering my trip to Stockholm, I felt like some enchiladas that I tried in a restaurant with vegan options in Gamla Stan, the old part of the city. I am a lover of Mexican food, although I must admit that my knowledge is practically nil.  The fact is that it occurred to me to make something that slightly reminded me of those enchiladas, but with the ingredients I had at home. And this is what came out: bean fajitas covered in an incredibly rich and warm Bolognese sauce.

As you can see, despite the fact that the resemblance between these bean fajitas and some enchiladas is quite relative – to say nothing -, I discovered that I can get even more out of the wheat tortillas that I usually buy.


4 wheat tortillas (I used whole wheat)
100 gr fine textured soybeans
1 onion
1/3 pepper red
200 gr cooked pinto beans (I used a pot)
300 ml of fried tomato
Sweet paprika
Hot paprika
Olive oil olive

Step by step

  1. The first thing will be to hydrate the textured soybeans. We just have to cover it with water.
  2. On the other hand, in a pan with olive oil, sauté the chopped onion over medium heat, so that it cooks slowly.
  3. When the onion is starting to poach, add the red pepper in strips.
  4. When everything is well sautéed, add the 200 gr of pinto beans and sauté again for 5 min.
    Hydrate the soybeans and sauté the onion, pepper and beans.

    Hydrate the soy and sauté the onion, pepper and beans .

  5. Next, keeping the heat medium, cover the sautéed with generous tomato sauce.
  6. Add 1/2 tsp sweet paprika, two touches of hot paprika and another touch of cumin.
  7. Sauté, stir and turn off,
  8. Now, take one of the wheat tortillas and place it on a plate. Spread the entire base with a light layer of tomato sauce and fill.
    We add tomato sauce and spices, fill the wheat tortilla .

    We add tomato sauce and spices, fill the tortilla with wheat.

  9. Repeat the process with the 4, rolling them to create the fajita.
  10. Place them on a baking tray lined with baking paper and set aside .
  11. Now we put the textured soy in the previous pan, along with another generous layer of tomato sauce. The amount does not have to be exact, add more or less tomato depending on how thick or liquid you want it.
  12. Stir, add a dash of olive oil, a pinch of salt and oregano and heat 5 minutes over medium heat.
  13. Turn off, bathe the fajitas and add more oregano, another pinch of salt and a drizzle of olive oil on top, especially in the parts of the fajita that are not covered by sauce .
  14. We bake at 180 degrees, turned on from above for about 10 minutes.
    We close the fajitas, and prepare the bolognese to cover them.

    We close the fajitas, and prepare the bolognese to cover them.

  15. When the fajita is slightly -very slightly- golden and the bolognese is very hot, turn off and remove from the heat.
  16. Serve very hot. And they’re ready to eat…with a knife and fork! Remember that these fajitas are to prick and dip well into the sauce.
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