Name: Spicy Chipotle Fajitas
Prep time: 7 min
Cook time: 17 min
Total time: 25 min
Yield: 3 servings
Ingredients: 1 tbsp vegetable oil; 1 quantity onion (medium, finely chopped); 3 clove garlic (thinly sliced); 0.5 tsp salt; 3 quantity bell pepper (sliced (any colour will do)); 1.5 cup mock chicken pieces (torn into shreds (substitutes: cooked black beans, cooked brown lentils)); 2 tsp ground cumin; 1 tsp dried oregano; 1 tsp sweet paprika powder; 0.5 tsp chili powder; 0.25 tsp ground black pepper; 12 quantity tortillas (small soft flour (substitutes: small corn tortillas, large gluten-free tortillas)); 3 tbsp chipotle peppers in adobo sauce (minced (the chipotle sauce is spicy, so add less if you'd prefer less heat)); 1 quantity avocado (sliced (substitute: guacamole)); 0.67 cup salsa; 0.5 cup shredded red cabbage (optional (substitute: any lettuce of choice)); 1 quantity lime (cut into wedges)

Instructions

Show units in method

1

Heat the vegetable oil (1 tbsp) in a sauté pan over medium-high heat. Add the onion (1 quantity), garlic (3 clove), and salt (0.5 tsp), and cook for 4-5 minutes, or until golden.
2

Then add the bell pepper (3 quantity), mock chicken pieces (1.5 cup), ground cumin (2 tsp), dried oregano (1 tsp), sweet paprika powder (1 tsp), chili powder (0.5 tsp), and ground black pepper (0.25 tsp). Cook for 5 minutes, adding a splash of [water] as needed to deglaze the pan.
3

Meanwhile, heat a separate large pan over medium-high heat. Toast the tortillas (12 quantity), one at a time, for a few seconds on each side, until golden.
4

Returning to the fajita mixture, add the chipotle peppers in adobo sauce (3 tbsp). Cook for an extra 2 minutes.
5

Assemble the fajitas with the bell pepper mixture and your desired toppings. Squeeze some fresh lime (1 quantity) juice over top, and enjoy!