When most people think of fajitas, they imagine something heavy, drowned in an orange industrial sauce and stuffed with meat. The reality of this recipe is the exact opposite. A soft tortilla, melting peppers, and pickles that cut through everything with a sharp acidity — and it’s all done in less than an hour.
Ingredients :
- The peppers — Get three different colors if you can — one red, one yellow, one orange. It doesn’t radically change the taste, but it makes for a vibrant plate. Avoid green alone, which is too bitter here.
- The kidney beans — Canned is perfectly fine. Rinse them well under cold water to remove the preservation liquid, which is salty and a bit viscous. Drain thoroughly before throwing them into the pan.
- The Greek yogurt — It’s a great substitute for sour cream — lighter, fresher, and its natural acidity works perfectly with the pickles. Go for full-fat plain, not 0%.
- The carrots for the pickles — Cut them into ribbons using a peeler along the entire length. Faster than grating, and it gives a pleasant texture — slightly crunchy even after a night in vinegar.
