Ingredients 2 tbsp olive oil or coconut oil 2 skinless chicken breasts, cut into 1½ cm/½ in chunks OR 1 ½ cups of red kidney beans cooked for vegetarian option 1 large pepper (yellow or red) deseeded 1 tsp ground coriander ¼ tsp hot chilli powder 227g can chopped tomatoes 2 tbsp chipotle paste 4 spring onions, trimmed and thinly sliced 8 small corn or wholewheat tortillas 75g mozeralla (grated) – optional (omit for vegan) Small handful of coriander For the guacamole dip 1 rip