Ditch using the stove this heatwave with 1 delicious 'no cook' fajita recipe

When temperatures soar, the last thing anyone wants to do is turn on the stove or the oven. Cooking becomes a dreaded task because it requires a lot of energy and extra sweat from the added heat.

Luckily, there's a recipe that offers a healthy, hearty, satisfying meal that requires no cooking. A chef at Good Food has shared their delicious vegetable fajita dish. This vibrant recipe is packed with fresh ingredients and bold, zesty taste with no cooking required. It's perfect for summer days when staying cool is key.

The fajita meal takes only 25 minutes to make, but it includes a lot of ingredients. It is perfect for a family of four who want a quick, healthy, and satisfying meal in the summer.

Alternatively, you can click here to learn how to make a tasty and filling jacket potato in the microwave. Below, we explain how to make no-cook fajitas, courtesy of Good Food.

Ingredients

• Two 180g tubs of marinated chargrilled vegetables
• Two 400g cans of pinto beans
• 200g tub of tomato salsa
• Two limes
• One tablespoon of red wine vinegar
• Two to three tablespoons of hot sauce
• Small bunch of coriander
• Two ripe avocados
• One small garlic clove
• Eight medium soft flour tortillas
• 100ml of soured cream (optional)
• Salad leaves (optional)

Method

To begin with, start by making the fajita filling. Combine the marinated vegetables with the pinto beans (that are drained and rinsed) in a bowl.

Stir in two tablespoons of salsa and squeeze in half the lime juice and zest. Add the vinegar, hot sauce, and half the coriander. Mix all the ingredients together well and set aside.

In a separate bowl, mash the avocado with the remaining lime zest and juice, along with garlic. Season to taste, then stir through the remaining coriander.

Spread the mashed avocado over the tortillas, then top with the fajita mixture. Add the remaining salsa, sour cream, and a sprinkle of coriander. If you want extra spice and crunch, serve with extra hot sauce and salad leaves.