Spicy vegetable fajitas
If you want to add more gluten free and lacto ovo vegetarian recipes to your recipe box, Spicy vegetable fajitas might be a recipe you should try. For $1.21 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 220 calories, 10g of protein, and 10g of fat each. Head to the store and pick up olive oil, tomato sauce, fresh coriander, and a few other things to make it today. This recipe is liked by 275 foodies and cooks. It is a reasonably priced recipe for fans of Mexican food. It is brought to you by BBC Good Food. From preparation to the plate, this recipe takes around 40 minutes. Overall, this recipe earns an excellent spoonacular score of 97%. Try Vegetable Fajitas, Vegetable Egg Fajitas, and Quick Roasted-Vegetable Fajitas for similar recipes.
Servings: 4
Ingredients:
50g baby spinach leaves
410g can chickpeas, drained and rinsed
1 small cauliflower, cut into small florets
3 tbsp chopped fresh coriander
150g tub low-fat natural yogurt
2 tbsp olive oil
1 onion, chopped
400g jar arrabbiata tomato sauce (we used Loyd Grossman)
Equipment:
oven
sauce pan
frying pan
knife
Cooking instruction summary:
Heat the oven to 180C/gas 4/fan160C. Wrap the pancakes in foiland warm them through in the ovenfor 10 minutes. Alternatively, wrapin cling film and reheat in themicrowave on Medium (750W) for2-3 minutes.Heat the oil in a saucepan, addthe onion and fry for 5 minutes untilsoftened. Tip in the cauliflowerflorets and fry briefly until they takeon a little colour. Splash in 5 tbspwater, cover the pan and cook for5 minutes until the cauliflower isjust tender.Stir the chickpeas into the panwith the arrabbiata sauce and bringto the boil. Simmer for 2-3 minutes,then stir in the coriander andremove from the heat.Transfer the sauce to a servingbowl and put on the table with thewarm pancakes, yogurt andspinach leaves. Let everyone put afew spinach leaves in the centre ofeach pancake, spoon the fillingover and top with a little yogurt. Thesides can then be folded into themiddle and the pancakes eatenwith a knife and fork.
Step by step:
1. Heat the oven to 180C/gas 4/fan160C. Wrap the pancakes in foiland warm them through in the ovenfor 10 minutes. Alternatively, wrapin cling film and reheat in themicrowave on Medium (750W) for2-3 minutes.
2. Heat the oil in a saucepan, addthe onion and fry for 5 minutes untilsoftened. Tip in the cauliflowerflorets and fry briefly until they takeon a little colour. Splash in 5 tbspwater, cover the pan and cook for5 minutes until the cauliflower isjust tender.Stir the chickpeas into the panwith the arrabbiata sauce and bringto the boil. Simmer for 2-3 minutes,then stir in the coriander andremove from the heat.
3. Transfer the sauce to a servingbowl and put on the table with thewarm pancakes, yogurt andspinach leaves.
4. Let everyone put afew spinach leaves in the centre ofeach pancake, spoon the fillingover and top with a little yogurt. Thesides can then be folded into themiddle and the pancakes eatenwith a knife and fork.
Nutrition Information:
