Mushroom and Chickpea Fajitas
with tomato salsa and cooling creme fraiche
The best thing about these veggie fajitas—aside from the taste—is how easily they come together. Ready in less than 30 minutes, and served in a DIY style, this is the ultimate easy breezy recipe.
Tags:
Quick
•Family Friendly
•Veggie
Allergens:
Milk
•Wheat
The quantities provided above are averages only.
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
50 grams
Grated Cheese
(Contains Milk)
1 unit(s)
Onion
250 grams
Mushrooms
1 sachet(s)
Mexican Style Spice Mix
8 unit(s)
Tortilla
(Contains Wheat)
5 grams
Coriander
125 grams
Creme Fraiche
(Contains Milk)
1 unit(s)
Lime
2 unit(s)
Tomato
1 pack(s)
Chickpeas
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
Nutrition Values
Energy (kJ)3622 kJ
Energy (kcal)866 kcal
Fat38.6 g
of which saturates21.3 g
Carbohydrate87.6 g
of which sugars14.8 g
Dietary Fiber12.6 g
Protein34.6 g
Cholesterol0 mg
Salt3.03 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Sieve
Cooking Steps
1
- Preheat your oven (for the tortillas) to 220°C/200°C fan/gas mark 7.
- Halve, peel and chop the onion into small pieces.
- Cut the tomato into 2cm chunks.
- Drain and rinse the chickpeas in a sieve.
- Cut the mushrooms into slices.
TIP: If you want to avoid turning on your oven you can dry-fry the tortillas in a pan instead.
2
- Place a pan over medium-high heat with a drizzle of oil.
- Once hot, fry the mushrooms, half the Mexican spice mix and half the onion until golden brown, 6-8 mins.
- Season with salt and pepper.
- Add the chickpeas, lightly crush with a fork and cook until warmed through, 2-3 mins.
3
- Meanwhile, roughly chop the coriander (stalks and all).
- To make your salsa, mix together the tomato, remaining onion, and half the coriander in a bowl.
- Season to taste with salt and pepper.
4
- Quarter the lime.
- Mix the creme fraiche, remaining Mexican spice mix, and the juice of half a lime (double for 4p) together in a small bowl.
- Season to taste with salt and pepper.
5
- Pop the tortillas into the oven to warm, 1-2 mins.
- Once warmed, divide between plates.
6
- Serve the charred veg, tomato salsa, spiced creme fraiche, remaining coriander, cheese and remaining lime wedges in separate bowls.
- Allow everyone to top their veggie fajitas at the table.
