Mini Festive Veggie Fajitas
2 tbsp olive oil or coconut oil
1.5 cups of red kidney beans cooked
1 large pepper (yellow or red) deseeded
1 tsp ground coriander
1/4 tsp hot chili powder
227g can chopped tomatoes
2 tbsp chipotle paste
4 spring onions, trimmed and thinly sliced
8 small corn or wholewheat tortillas
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
Heat the oil in a large, non-stick frying pan or wok and stir-fry the red cooked kidney beans and peppers for 5 mins.
Add the spices (chili powder and ground coriander) and cook for 30 secs while stirring.
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.