Spicy vegetable fajitas

Spicy vegetable fajitas

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(19 ratings)

Ready in 30-40 minutes


Serves 4
Here's a spicy, vegetarian, help-yourself dish that's ideal for hungry teenagers

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal466
  • fat23g
  • saturates9g
  • carbs48g
  • sugars0g
  • fibre6g
  • protein19g
  • salt1.9g
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  • 8 pancakes (see recipe link below)
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 small cauliflower, cut into small florets



    A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…

  • 410g can chickpeas, drained and rinsed
  • 400g jar arrabbiata tomato sauce (we used Loyd Grossman)
  • 3 tbsp chopped fresh coriander
  • 150g tub low-fat natural yogurt



    Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…

  • 50g baby spinach leaves



    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…


  1. Heat the oven to 180C/gas 4/fan 160C. Wrap the pancakes in foil and warm them through in the oven for 10 minutes. Alternatively, wrap in cling film and reheat in the microwave on Medium (750W) for 2-3 minutes.

  2. Heat the oil in a saucepan, add the onion and fry for 5 minutes until softened. Tip in the cauliflower florets and fry briefly until they take on a little colour. Splash in 5 tbsp water, cover the pan and cook for 5 minutes until the cauliflower is just tender.

  3. Stir the chickpeas into the pan with the arrabbiata sauce and bring to the boil. Simmer for 2-3 minutes, then stir in the coriander and remove from the heat.

  4. Transfer the sauce to a serving bowl and put on the table with the warm pancakes, yogurt and spinach leaves. Let everyone put a few spinach leaves in the centre of each pancake, spoon the filling over and top with a little yogurt. The sides can then be folded into the middle and the pancakes eaten with a knife and fork.

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Comments (15)

perky2512's picture

This was a bit bland so I seasoned it and it was fine. Really enjoyed this, so did my two boys 10 and 13. We used Tortilla instead of pancake. Will definitely make again.

heather444's picture

Really enjoyed these, would like to make these again. Very quick and easy to prepare.

camelialexandra's picture

I spread Caramelised onion hummus on to the pancake (instead of chickpeas) and sour cream instead of yoghurt. Probably a slightly more unhealthy option, however it was delicious!!

4spoons's picture

Worked well with pancakes and was very tasty. There's definitely no spice to it though, it's a very mild dish!

emmajtimms's picture

Where's the spice ingredient??

soheal's picture

A bit bland, had to spice this bad boy up. But overall very filling.

chipchop81's picture

Made these for Pancake Day and they were outstanding! Didn't change recipe at all and it was wonderful, can't wait to make it again.

nazziej's picture

Very easy to make and delicious

Vegirl's picture

i thought these were quite tasty, I did make the pancakes which were good and I made my own arabiata sauce and I will make them again.

bowley1's picture

Delicious and my kids (8 and 1) lapped them up too. i must admit I used flatbread instead of pancakes as I hate pancakes.

bowley1's picture

Very tasty Even my kids love these ones 8 and ones 19months. YUM!!!

jennid's picture

Very tasty, quick and easy to prepare. I substituted shop bought tortilla wraps for the pancakes, and a tin of chopped tomates with harissa paste added to it for the jar of arrabbiata sauce. Will definately make again.

cathersc's picture

Very nice as a savoury filling on pancake day! Everyone loved it. Skipped the cauliflower though- ick.

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