Mini Festive Veggie Fajitas Recipe - Change My Eating Habits

Mini Festive Veggie Fajitas Recipe


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.