Fajitas with Meat and Vegetable Filling

Ingredients

• 200 g Flour
• 1 heaping tsp salt
• 1 Red Onion
• 0.5 yellow bell pepper
• 0.5 red bell pepper
• 1 small zucchini
• 250 g Chicken breast fillet
• 250 g beef filet
• coriander leaves
• 2 Tomatoes
• Salt
• Pepper
• Cayenne pepper
• 2 tbsp cooked black beans
• 2 tbsp drained corn (canned)
• 4 tbsp bean paste

Instructions

1. 1.

   Mix flour and salt, knead with 100 ml water into dough. Wrap in foil, rest 20 minutes, then divide into 8 pieces and roll each into a thin round flatbread on a floured surface. Bake the flatbreads in a non‑stick pan without oil until brown spots appear; keep warm in the oven.

2. 2.

   Wash, pat dry, season chicken breast and beef filet with salt, pepper, cayenne pepper, then sear in 2 tbsp oil until golden brown all sides. Remove beef, wrap in foil to stay warm, continue cooking chicken until fully cooked. Let meat rest at least 5 minutes before slicing into strips.

3. 3.

   Peel the onion and slice into strips. Wash zucchini, dry, cut lengthwise into strips. Wash tomatoes, remove stems, dice flesh. Trim bell peppers and cut into thin strips.

4. 4.

   Spread bean paste on tortillas, top with zucchini, pepper, tomato slices. On four tortillas place chicken strips and black beans; on the others place beef strips and corn. Add coriander leaves over the meat, roll up, secure with toothpicks, serve immediately.