Check me! Getting fancy! Bought myself a squeezy bottle to put the sour cream in so I could make patterns.

And they say you shouldn't play with your food. Sorry! Too late!

The chipotle powder I used here is a little hard to find in supermarkets so I picked up  bag from ebay for not very much. It's definitely worth it though.

Everything in here works so well in combination. I chose to put it in a bowl but feel free to put it in a wrap. Also, get some cheese on there, and hot sauce.......man, why did I not think of this when I was eating it??

The recipe seems quite involved and lengthy but it really isn't.

Give it a try.

Special Equipment - Food Processor

Serves 4

Price per portion:

Fajita Saute - 87p

Salsa - 19p

Sour Cream - 38p

Guacamole - 56p

Total - £2

First lets deal with the Sour Cream

Ingredients:

120 g raw cashews, soaked in hot water for 20 minutes 

125 ml unsweetened non-dairy milk 

2 tablespoons freshly squeezed lemon juice 

½ teaspoon apple cider vinegar 

½ teaspoon onion powder 

½ teaspoon garlic powder 

¼ teaspoon sea salt 

¼ teaspoon ground 

white pepper 

Method:

Drain and rinse the cashews and place in a high-powered blender with the remaining ingredients. Combine on high until very smooth. Chill for at least 1 hour before serving. 

The soured cream keeps for up to 7 days in the fridge. 

Now the Fajita Bowl (or wrap)

Ingredients:

Salsa 

170 g finely diced tomato 

30 g chopped red onion 

10 g chopped coriander 

Juice of ½ lime 

Sea salt and ground pepper 

Fajita sauté 

75 g sliced red pepper 

75 g sliced green pepper 

130 g sliced red onion 

4 large field mushrooms, sliced

4 cloves garlic, crushed 

2 tablespoons vegetable oil 

1 teaspoon chipotle chilli powder 

1 teaspoon sea salt

½ teaspoon ground pepper

Chipotle flakes (optional) 

Guacamole 

1 large or 2 small ripe avocados 

Juice of 1 lime 

5 cherry tomatoes, finely chopped

30 chopped red onion

Sea salt and ground pepper 

serve with tinned sweetcorn, drained and lime and coriander rice (I use Aldi's own brand)

Method:

To make the salsa, combine the tomato, onion, coriander, and lime juice in a bowl. Season to taste with salt and pepper. 

Chill until ready to serve. 

To make the fajita sauté, in a frying pan over a medium-high heat, sauté the peppers, onion, garlic and flat mushrooms with the vegetable oil for 3 minutes until the peppers and onions are just softened and the mushrooms are releasing moisture. 

Add the chipotle chilli powder, salt and pepper and continue cooking for 3 – 4 minutes until most of the liquid has evaporated or until cooked to your liking. 

Make the guacamole right before assembling bowls. Halve and stone the avocados. Scoop the avocado flesh into a bowl and mash with the lime juice. When mashed stir through the onion and tomatoes and season to taste with salt and pepper.

Serve everything with the rice and sweetcorn and whatever other garnishes you fancy.