Vegetable Fajitas
The perfect meat free dish!
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Ingredients
- 4 peppers Mixed colours, deseeded
- 2 Courgettes
- 2 Red Onions Peeled and sliced
- 2 tsp Cumin Seeds
- 2 tbsp olive oil
- 1 tbsp Chipotle Paste
- 60 grams Wild Rocket
- Salt and Black Pepper
- 1 lime Cut into 6 wedges
- 8 Soft Flour Tortillas Warmed
- Tomato Salsa
- Guacamole
- Sour Cream
- 60 grams Grated Cheddar Cheese
Method
Set the oven to gas mark 6 or 200°C. Cut peppers into strips and the courgettes into sticks or rings. Mix in a large roasting tin with the onion, the cumin seeds, oil and the chipotle paste.
Roast the vegetables for 20-25 mins, until slightly charred.
Add rocket and seasoning to taste and mix until just combined. Squeeze in the juice from 2 of the lime wedges. Take pan to the table or transfer to a hot dish.
Serve with warm tortillas and the rest of the lime wedges, and the tomato salsa, guacamole, sour cream and grated cheddar cheese.
Chipotle Chicken Burritos
Chipotle Chicken Burritos
This hot & spicy burrito recipe is a mouthful, and all you'll need for filling lunches and cosy nights in with friends & family.
Quick & easy to make, and an absolute delight!
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Recipe Rating
Votes: 0
Rating: 0
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Rate this recipe!
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Ingredients
- 454 grams Fresh For You Chicken Breasts` cut lengthwise into strips about 1-inch wide
- 1 tbsp Chipotle Chilli Paste (plain chilli paste will be perfect if chipotle is not available)
- 2 tbsp salt
- 1 tbsp Preferred cooking oil
- 1 medium Centra Red Onion quartered and sliced crosswise 1/2-inch thick
- 3 medium Cloves/Lazy Garlic thinly sliced (about 2 tablespoons)
- 2 medium peppers stemmed, seeded, quartered lengthwise, and sliced into 1/2-inch strips
- 120 ml Chicken broth or Water
- 2 teaspoons roughly chopped fresh/dried oregano
- 6 to 8 flour tortillas warmed, for serving
- salsa Optional for serving
- Guacamole Optional for serving
- Sour Cream Optional for serving
- 2 cups Black Beans
- 3 cups White Rice
Method
Place chicken in a bowl, add chilli paste, and salt and toss until chicken is well coated. Set aside.
Heat 1 teaspoon of the oil in a large frying pan over medium-high heat. When it smokes, add half of chicken and cook until golden brown on both sides, about 1 to 2 minutes per side.
Remove to a plate and, return pan to stove, add 1 more teaspoon of the oil, and repeat with second batch.
Add remaining 1 teaspoon of the oil, add onion and garlic and cook until golden and soft, about 2 minutes. Add peppers and cook until softened and golden brown, about 3 to 5 minutes.
Return chicken and any accumulated juices to pan, add broth and cook until sauce is slightly reduced, chicken is cooked through, and peppers are soft, about 5 to 7 minutes.
Stir in oregano, taste, and adjust seasoning, as necessary.
Boil rice and add into the pan with chicken and veg mixture.
Add a generous helping to the warm tortilla. Add toppings - Guacamole, Sour Cream, Salsa and your extra favourites, for example cheese and jalepenos.
Roll and serve immediately.
