Mini Fajitas (vegan and vegetarian options too!)

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 ripe avocado, stoned and peeled
• juice 1 large lime
• 1 garlic clove, crushed
• 2 heaped tbsp finely chopped coriander

Method

• 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) 
• Enjoy!