Drizzle some oil in a non-stick pan and place over a med/high heat. Add the peppers and onions, season with a pinch of salt and cook for 3 -4 mins stirring regularly when they’re cooked add the garlic, mix well then remove them from the pan and set aside.
Return the pan to the heat and drizzle in some more oil, turn the heat to medium and add the mince to the pan. Cook for 2 mins without stirring then start to break the mince up with a spoon. Keep cooking for 5 -6 mins until the mince is nice and crispy. Add more oil if needed.
Add the cooked onions and peppers to the pan with the mince and tip in the Old El Paso spice mix, mix well and cook for 2 mins, then add 100ml of water. Cook for a minute more.
Stuff your pitta pockets with the spicy mince mixture, drizzle over the Old El Paso salsa and garnish with whatever you fancy (we love avocado, coriander and a spoonful of plant-based yoghurt)
There’s plenty more where this came from.
Why not try some of these delicious plant-based recipes out and Make It Meatless!