Vegan chili fajitas with salad and red pepper hummus

• Filling for the fajitas:
  • Cook the beans, previously soaked for 12 hours.
  • Make a vegetable stock.
  • Cut the vegetables for the filling: onion and garlic cut into brunoise and courgette and tomato, both diced.
  • Soften all the ingredients starting with the hardest ones and adding the jalapeño peppers at the end. Add the previously cooked beans and the vegetable stock.
  • Allow it to thicken, add the corn, add salt to taste and save for later.

• For the red pepper hummus:
  • Roast and peel the sweet peppers.
  • Drain the chickpeas.
  • Add the roasted sweet pepper, the garlic, tahini, lemon juice, oil, salt, pepper and cumin.
  • Grind everything until a smooth texture is obtained; if necessary, sieve.
  • Add salt and cumin to taste if necessary.
  • Sprinkle paprika right before serving (optional).
  • Serve with slices of toasted bread.

SERVING

• Serve the hot tortillas with the filling (2 per serving).
• Add a salad made of mixed lettuce, spring onion and tomato. Dress with vinaigrette and the hummus of pepper with toasted bread.