Spicy Chipotle Fajitas

Ingredients

• 15 mlvegetable oil
• 1 mediumonion
• 3 clovesgarlic
• 2.5 ml (1/2 tsp)salt
• 3bell peppers
• 355 ml (1 1/2 cups)mock chicken pieces
• 10 ml (2 tsp)ground cumin
• 5 ml (1 tsp)dried oregano
• 5 ml (1 tsp)sweet paprika powder
• 2.5 ml (1/2 tsp)chilli powder
• 1.25 ml (1/4 tsp)ground black pepper
• 12small soft flour tortillas
• 45 ml (3 tbsp)chipotle peppers in adobo sauce
• 1avocado
• 160 ml (2/3 cup)salsa
• 120 ml (1/2 cup)shredded red cabbage
• 1lime

Instructions

1. 1

   Cook the aromatics

   Heat the oil in a sauté pan over medium-high heat. Add the onion, garlic and salt, then cook for 4 to 5 minutes, until golden.

2. 2

   Add peppers and spices

   Add the bell peppers, mock chicken and spices. Cook for 5 minutes, adding a splash of water if needed to deglaze the pan.

3. 3

   Toast the tortillas

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

4. 4

   Stir in chipotle

   Add the chipotle sauce to the fajita mixture and cook for a further 2 minutes.

5. 5

   Fill and serve

   Fill the tortillas with the pepper mixture and your chosen toppings. Squeeze fresh lime juice over the top and serve.

What are chipotle fajitas?

Fajitas are a Tex-Mex-style meal of seasoned ingredients served in tortillas, with Latin American-inspired flavours. This plant-based version uses mock chicken, peppers and toppings for a filling, colourful combination.

Chipotle peppers are ripe jalapeños that have been smoke-dried. Here, chipotles in adobo bring smoky heat and a tangy sauce to the quick-cooked filling.

Nutrition and macros by portion

The nutrition label shows one serving as written: 621 calories, 27g protein, 83g carbs, 26g fat.

The tortillas and peppers provide much of the carbohydrate, while the vegetable oil and avocado contribute a large share of the fat. Mock chicken supplies much of the protein, with some also coming from the tortillas. For a more balanced plate, serve the fajitas with extra shredded cabbage or another fresh vegetable.

The spice blend

Cumin, oregano and sweet paprika give the filling savoury, earthy notes, while chilli powder adds extra warmth. The chipotle goes in near the end, so its distinctive flavour stays prominent.

Keep the filling moving

Cook the onion and garlic first, until golden, before adding the peppers and mock chicken. If browned bits begin to stick, a splash of water helps lift them from the pan.

Watch the texture

The peppers should be cooked through but still hold their shape after the 5-minute cook. The mock chicken should be hot, and the finished mixture should be moist rather than watery.

Warm the tortillas separately

Toast each tortilla for only a few seconds on each side in a separate hot pan. Working one at a time gives them a little colour without leaving them in the pan long enough to dry out.

Choose your toppings

Avocado, salsa and shredded red cabbage bring creamy, fresh and crunchy contrasts to the spiced filling. Finish with lime juice for a bright note, and add only as much chipotle sauce as suits your preferred heat.

Serving the fajitas

Put the filling and toppings into the warm tortillas just before eating, so the tortillas stay easy to fold. Serve with any extra salsa and lime at the table.

Recipe notes & tips

• Slice the onion and peppers before heating the pan so they are ready to add.
• Cut the peppers into similar-sized pieces to help them cook evenly.
• Add water a little at a time if the mixture starts sticking.
• Toast the tortillas just before serving so they stay warm and pliable.
• Keep the avocado and cabbage ready while the filling cooks to make assembly quick.

Variations

• Adjust the heat: Use less chipotle in adobo for a milder filling.
• Add extra crunch: Top with more shredded red cabbage.
• Change the peppers: Use different colours of bell pepper for varied sweetness.
• Add fresh herbs: Finish the filled tortillas with chopped coriander.
• Serve as a bowl: Spoon the filling and toppings over rice instead of using tortillas.

Common mistakes to avoid

• Crowding the pan: The filling may cook unevenly; use a pan large enough to spread it out.
• Adding chipotle too early: Its flavour can become less distinct; follow the method and stir it in for the final 2 minutes.
• Leaving tortillas in the pan too long: They can turn dry and stiff; toast each side for only a few seconds.
• Skipping the deglaze: Stuck browned bits can remain on the pan; add a splash of water and loosen them.
• Overfilling tortillas: They can be difficult to fold; add a manageable amount of filling and toppings.

How to store

Refrigerate leftover filling and toppings separately in covered containers and use within 3 days. Reheat the filling in a pan until hot, then toast fresh tortillas for serving; avocado is best prepared just before eating.

Frequently asked questions