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Zingy, zesty, tasty! What more do we need to say. These fabulous fajitas are mouth-wateringly moreish! And forget the cutlery – this is a dish that is made for fingers! Don’t forget the napkins!

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Spicy Veggie Fajitas
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Servings
2/3 people
Ingredients
  • 150 g frozen peas
  • 1 tsp salt
  • 1/2 tsp red chilli (finely chopped)
  • Lemon wedge (for juice)
  • 150 g Mushrooms, sliced (quartered)
  • lemon juice (a squeeze)
  • 100 g Tinned chickpeas
  • 50 g Red Onion (thinly sliced)
  • 80 g yellow pepper (sliced)
  • 80 g red pepper (sliced)
  • 200 g Ballymaloe Spicy Tomato Pasta Sauce
  • 80 g baby spinach leaves
  • 2 fl oz water
  • 1 tbsp olive oil
  • Small bowl of natural yoghurt
  • Handful fresh coriander
  • 4/6 medium, brown-seeded tortilla wraps
  • 1 tsp paprika (optional)
  • 1 tsp garlic powder (optional)
  • 1 tsp onion powder (optional)
Servings
2/3 people
Ingredients
  • 150 g frozen peas
  • 1 tsp salt
  • 1/2 tsp red chilli (finely chopped)
  • Lemon wedge (for juice)
  • 150 g Mushrooms, sliced (quartered)
  • lemon juice (a squeeze)
  • 100 g Tinned chickpeas
  • 50 g Red Onion (thinly sliced)
  • 80 g yellow pepper (sliced)
  • 80 g red pepper (sliced)
  • 200 g Ballymaloe Spicy Tomato Pasta Sauce
  • 80 g baby spinach leaves
  • 2 fl oz water
  • 1 tbsp olive oil
  • Small bowl of natural yoghurt
  • Handful fresh coriander
  • 4/6 medium, brown-seeded tortilla wraps
  • 1 tsp paprika (optional)
  • 1 tsp garlic powder (optional)
  • 1 tsp onion powder (optional)
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Rating: 0
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Instructions
  1. First make the pea guacamole. Boil a pint of water and add a scant tsp of salt, once back to the boil stir in the peas.
  2. Cook on a high heat for 5 minutes. It is important to retain 2 fluid ounces of the pea cooking water so make sure to put it aside.
  3. Once the peas have drained, return them to the pot.
  4. Take a potato masher and roughly mash the peas, add in the cooking liquid slowly and a half tsp of chopped red chilli and a few drops of lemon juice.
  5. Taste and adjust if needed - it may take a pinch of salt.
  6. For the fajitas: Heat the oil in a large frying pan. Add the mushrooms and quickly fry for 5 minutes, then add the onions and mixed peppers, before frying for a further 10 minutes.
  7. Sprinkle in the spices (optional) and a generous pinch of salt.
  8. Cook the spices for a further two minutes.
  9. Make sure the base of the frying pan doesn’t burn, so stir with intent!
  10. Now add in the Ballymaloe Spicy Tomato Pasta Sauce and your saved 2 fluid ounces of water, along with the spinach and the chickpeas.
  11. Stir and cook for a further 5 minutes or until the spinach wilts fully.
  12. Taste and adjust the seasoning if necessary.
  13. Warm the wraps in the oven (10 minutes at 160oC).
  14. Place the spicy vegetable filling down the centre of a warm wrap, top it with pea guacamole, coriander leaves and a drizzle of natural yoghurt, wrap and roll and then enjoy.

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