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Spicy Bean and Chilli Fajitas (vegetarian)

Serves 4

2 tbs olive oil
1 onion, finely chopped
2 garlic cloves, crushed
1 red capsicum, chopped
1 small red chilli, seeds removed, finely chopped
2 tsp ground cumin
190g jar sun dried-tomato pesto
2 x 400g cans red kidney beans, rinsed, drained
425g can chopped tomatoes
1 tsp caster sugar
Warmed flour tortillas, guacamole, butter lettuce, sour
cream, coriander (cilantro) leaves and grated cheddar,
to serve

In a large, heavy-based saucepan, heat the oil over low heat.
Add onion and cook for 5 minutes until soft. Add garlic,
capsicum and chilli and cook, stirring, for a further minute.
Add cumin, pesto, beans, tomatoes and sugar. Cook over
low heat for 15 minutes until slightly reduced, stirring
occasionally. Season. Serve with tortillas for wrapping, with
guacamole, butter lettuce leaves, sour cream, coriander and
grated cheese.