Mini Fajitas (vegan and vegetarian options too!)
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 ripe avocado, stoned and peeled
juice 1 large lime
1 garlic clove, crushed
2 heaped tbsp finely chopped coriander
Cut the chicken and peppers into ½ inch chunks.
Heat the oil in a large, non-stick frying pan or wok and stir-fry the chicken and peppers for 2 mins. (Omit chicken for vegetarian option and just stir fry the peppers
Add the spices (chilli powder and ground coriander) and cook for 30 secs while stiring.
Add the chipotle sauce and chopped tomatoes, simmer for 5 mins or until the sauce is nice and thick, stirring regularly.
Stir in the spring onions and cook for 1 more minute then remove from the heat
Warm the tortillas in the oven for 5 minutes at 400 F (180C)
Make the guacamole by mashing the avocado and mixing all the ingredients together.
To serve, grab a tortilla, top with the fajita mix you just made, scoop up some guacamole and top with cheese (optional)