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Vegan chicken & beans fajitas

This vegan chicken & beans fajitas is a regular dish in my kitchen. I like trying out different “no chicken” pieces for this recipe. So far I think the texture of the Quorn vegan pieces is the most similar to real chicken. This time I served it with spicy red cabbage salsa in tortilla wraps. For a gluten-free version serve it in corn tacos or tortilla.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Tex-Mex
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 pack vegan “chicken” pieces about 1 cupful
  • 2 Tbsp olive oil
  • 1 red onion finely chopped
  • 1 red bell pepper
  • 2 cloves of garlic
  • I handful cherry tomatoes
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 2 tsp tomato purée
  • 1 tsp chipotle paste
  • 1 lime
  • 1 small tin of corn or 1 grilled corn-on-the-cob
  • 1 tin black beans
  • 2 Tbsp chopped coriander leaves
  • 4 soft wholemeal tortillas
  • For the spiced red cabbage salsa:
  • ½ red cabbage
  • 1 red or green chilli pepper
  • 1 red onion
  • 2 Tbsp olive oil
  • Juice of 1 lime
  • 1 Tbsp agave syrup
  • Salt&pepper
  • 2 Tbsp chopped coriander leaves

Method
 

  1. First make the spiced cabbage:  thinly slice or shred the cabbage, chilli and onion then put them in a mixing bowl. Add the oil, lime juice, agave syrup salt & pepper. Combine well, then rest.
  2. Cook the vegan chicken pieces according to the instructions on the packaging. Set aside.
  3. Thinly slice the onion and red pepper, then chop the garlic. Halve the tomatoes. Drain and rinse the corn and beans.
  4. Heat the oil in a non-stick frying pan, add the onion and pepper pieces and sauté them for 5 minutes. Add the garlic, spices and pastes, then stir for 2 minutes.
  5. Add the tomatoes, a small glass of water and bring to the boil. Season to taste.Cover and cook for 10 minutes.
  6. Take off the lid, add the chicken pieces, corn and beans. Stir until the sauce has reduced. Turn off the heat, add the coriander leaves, cover and set aside.
  7. Taste the red cabbage salsa, then adjust the seasoning, agave or lime according to your liking.
  8. Warm the tortilla wraps in a heated pancake or griddle pan. Each should only take a minute or so.
  9. Spoon some of the chicken mixture into the centre of each tortilla, topped with some spiced red cabbage.
  10. Roll up and serve warm.