Fajitas with halloumi or chicken

Time: 45 minutes

Servings: 2 or 3

Reheating: Refridgerate, or freeze. Reheat in microwave - (except guac/sour-cream)


  • 400g black beans, drained
  • 6 flour tortillas
  • soured cream
  • 3 Peppers, cut into thin strips
  • 2 red onion, cut into thin wedges
  • 2 garlic cloves
  • 3 limes
  • 2 avocado
  • 2 chicken breasts / halloumi


  • Smoked paprika
  • Ground coriander
  • Ground cumin
  • Tabasco


  1. Mix 1 heaped tbsp smoked paprika, 1 tbsp ground coriander, a pinch of ground cumin, 2 crushed garlic cloves, 4 tbsp olive oil, the juice of 1 lime and 4-5 drops Tabasco together in a bowl with a big pinch each of salt and pepper.
  2. Cut the halloumi/chicken into strips, dip in marinade. Fry. Save rest of marinade.
  1. Take a few strips of pepper, cut small and set aside.
  2. Mix vegetables into marinade.
  3. Tip all mixture into pan and fry.
  4. Add small bits of pepper at the end.
  5. Transfer to a dish, leaving any juices behind in the pan.
  1. Tip the black beans into the same pan.
  2. Add the juice from half a lime and plenty of seasoning.
  3. Stir the beans around the pan to warm them through and help them absorb any flavours of the fajita mix, then stir through the coriander.
  1. mash avocados together with the juice of one lime, 2 cloves of garlic and a pinch of salt.
Almost there
  1. Microwave the Tortillas for 30-40 secs
  2. Add Sour cream to a small serving dish
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