Beetroot & chilli salsa
Use seasonal summer produce in this vegetarian beetroot salsa for a quick dip that's good for sharing. It also adds a bit of colour to your party spread
Slow cooker fajitas
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 4 - 6
Skip to ingredients
- ½ tsp chilli powder
- 2 tsp ground cumin
- 1 tbsp paprika
- 1 tsp ground coriander
- 2 tsp dried oregano
- 450g chicken breasts
- 3 peppersmixed colours, sliced
- 1 onionsliced
- 1 tbsp tomato purée
To serve
- 8 tortillasgluten-free if necessary
- guacamole
- soured cream
- salsa
Nutrition: Per serving (6)
- kcal132
- fat4g
- saturates1g
- carbs5g
- sugars5g
- fibre3g
- protein18g
- salt0.3g
Method
step 1
Combine the chilli powder, cumin, paprika, coriander and oregano with a good pinch of salt and freshly ground black pepper. Coat the chicken breasts in the spices and tip into a slow cooker with any leftover spice mix.
step 2
Scatter over the peppers and onions. Combine the tomato purée with 2 tbsp water, then pour into the slow cooker. Cook on high for 3 hrs or low for 6 hrs until the chicken is cooked through and the peppers and onion have softened. Remove the chicken and slice, then mix back in. Serve in tortillas with guacamole, soured cream and salsa, if you like.
