Who doesn’t love a quick, delicious meal?  This recipe does call for a meat substitute by Beyond Meat.  Feel free to try alternatives like tempeh, soy curls or jackfruit to make this dish 100% whole plant based.  This recipe serves two hungry adults and could be for the Littles sans hot sauce.  Sharing the avocado is a great way to include them with this meal.  Our Little LOVES chopped avocado! Our Littles also like to put peanut butter or almond butter in the tortillas and pretend they are having the same dish- whatever works!

Ingredients:

One package of Beyond Meat’s Beyond Chicken Strips

1 bundle of rainbow chard**

6 small yellow corn tortillas

Chao Creamy Original cheese

1 bell pepper (any variety- I prefer orange or red for the color)

1 ripe avocado

2 tbsp lemon juice

2 tbsp ground cumin

2 tbsp ground coriander

2 tbsp chili powder

fresh ground black pepper to taste

Raising Vegan Tip- Use water in place of oil when sauteing.  This is a healthier alternative and will decrease the amount of saturated fats in your dish.  The type of pan surface will also aid in cooking without oils.  

Preheat oven to 450 degrees.  In a small bowl mix the spices and set aside.  On medium heat cook the Beyond Chicken Strips until golden (usually takes ~ 10 minutes, flipping the strips halfway through).  Use half of the spice mixture on the chicken strips while cooking.

Slice the bell pepper while the chicken strips are cooking. Once browned, add sliced bell pepper and sprinkle the remaining spice mixture over it.  Saute until soft.  I like to place a lid over the pan to allow the bell peppers to soften quicker.

While bell peppers are cooking, chop and saute rainbow chard with the lemon juice.  I like the rainbow chard to still have a little firmness to it, but you may elect to have it completely cooked.

On a baking sheet lay out tortillas with small pieces of Chao cheese in the center of each.  Bake at 450 degree for ~ 3-5 minutes until slightly crispy.  Each oven and tortilla will cook differently, so keep an eye on the tortillas.  Another option is to cook them individually in a pan, but this does take longer and doesn’t allow for all the tortillas to be ready at the same time.  Once tortillas are ready- Layer chicken strips, bell peppers, and chard on each fajita.  Add chopped avocado to each and serve.  Tip- drain the chard prior to using.

My husband enjoys hot sauce on his fajitas.  Other ways to turn the heat up is to use Chao Tomato Cayenne cheese in place of the Creamy Original.

**Other varieties of chard or collard greens are also delicious!