Charred Corn and Courgette Fajita Bowls

Ingredients

• 300 g frozen sweetcorn
• 2 courgettes
• 2 mixed peppers
• 400 g tinned kidney beans
• 2 tbsp fajita spice mix
• 300 g long grain white rice
• 1 lime
• 2 tbsp olive oil
• 15 g fresh coriander

Method

1. 1

   Cook the rice according to packet instructions. While it cooks, slice the courgettes and peppers into thin strips.

2. 2

   Heat a large griddle or frying pan until very hot. Toss the courgettes, peppers and frozen sweetcorn with olive oil and fajita spice mix.

3. 3

   Cook the vegetables in the hot pan for 10–12 minutes, stirring occasionally, until charred and tender.

4. 4

   Drain and rinse the kidney beans and add to the pan for the last 2 minutes to heat through.

5. 5

   Fluff the rice with a fork, squeeze over the lime juice, and divide between four bowls. Top with the charred fajita vegetables and scatter with fresh coriander.