Tapas Fajita Rolls

Prep Time: 0:15
Cook Time: 0:00
Serves: 4

Ingredients / Shopping List

2 plain flat fajita breads

1 tin of kidney beans or

2 tablespoons cannelli, flagelot and borlotti beans

2 tablespoons olive oil

I medium onion

2 centimeters of chorizo sausage or half a pack of sliced chorizo rolled up to form a sausage

2 thin red chillies – with seed removed (care)

Prep to Cook:  Spreading knife, rolling pin or potato masher, sharp knife, bowl

or use a food processor

Prep:  Get out ingredients, Spreading knife, rolling pin or potato masher, sharp knife, bowl

1.  Prep the bean paste filling:

Peel and chop the onion finely (slice each half of the onion 8 slices turn right angles and repeat)

Put the onion into a bowl and add oil

Slice then dice the chorizo sausage (if you buy thinly sliced chorizo roll them together and then slice them up very small)

Open tins of beans and tip into a sieve

Wash under the cold tap and drain

Spoon into the basin and save extra beans in the fridge for another recipe

Slice chilli in half and remove seeds using the back of the knife blade ( blunt edge)

Dice up the chilli (care) into tiny pieces and add this to the mixture

Use a masher or the end of a rolling pin to smash up the mixture

It should become a thick spreading paste with some lumps

2.  Prep the rolls:

Lay out the fajitas

Spread the bean paste evenly over the circle

Roll up the fajita fairly tightly to make a ‘swiss roll’

Cut the roll carefully with a sharp knife and secure the mini rolls with a cocktail stick.


Check it out!

These fajita rolls will stay fresh for a couple of days but must be covered with cling film and stored in the fridge.  You can get ready for your tapas event in advance so that you enjoy entertaining without being anxious.

Recipe Science

Cooks Know How:  You will really improve your chopping and dicing skills in this recipe.  Keep everything really fine.  You will enjoy the shaping and forming of these little rolls. You will understand the way beans can be mashed to make a paste and how they need strong flavours with them to make a better flavour.  You will see how you could adapt this recipe for vegetarians by missing out the chorizo and thinking about adding some garlic or diced basil to give more flavour. You will also get excited by the possibilities of the recipe and want to experiment with making these rolls bigger and including some watercress or iceberg lettuce for your packed lunch!