Spicy vegetable fajitas

Spicy vegetable fajitas

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

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Total time

Ready in 30-40 minutes

Vegetarian

Vegetarian

Method

  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.

Per serving

466 kcalories, protein 19g, carbohydrate 48g, fat 23 g, saturated fat 9g, fibre 6g, salt 1.9 g

Recipe from Good Food magazine, March 2003.

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Latest comments and suggestions

  • Binder photo gunned

    28 November 2007

    gunned rated this recipe

    5 stars

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  • Binder photo ange

    03 December 2007

    ange rated this recipe

    3 stars

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  • Binder photo kitty

    04 March 2008

    kitty rated and commented on this recipe

    4 stars

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

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  • Binder photo jennid

    31 January 2009

    jennid rated and commented on this recipe

    5 stars

    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.

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  • Binder photo bowley1

    08 August 2009

    bowley1 commented on this recipe

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

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  • Binder photo bowley1

    04 October 2009

    bowley1 rated and commented on this recipe

    5 stars

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

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  • Binder photo lindad

    25 March 2010

    lindad rated this recipe

    5 stars

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  • Binder photo sally

    14 April 2010

    sally rated and commented on this recipe

    4 stars

    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.

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  • Binder photo Nazzie

    17 April 2010

    Nazzie commented on this recipe

    Very easy to make and delicious

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  • Binder photo ChipChop

    18 March 2011

    ChipChop rated and commented on this recipe

    5 stars

    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.

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  • Binder photo Soheal Simjee

    18 July 2011

    Soheal Simjee rated and commented on this recipe

    3 stars

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

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  • Binder photo Emma Timms

    18 February 2012

    Emma Timms commented on this recipe

    Where's the spice ingredient??

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  • Binder photo pooja

    18 April 2012

    pooja rated this recipe

    5 stars

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  • Binder photo Spoons

    26 February 2013

    Spoons rated and commented on this recipe

    3 stars

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

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Total time

Ready in 30-40 minutes

Vegetarian

Vegetarian

Help-yourself veggie supper

Ingredients

  • 8 pancakes (see recipe link below)
  • 2 tbsp olive oil
  • 1 onion , chopped
  • 1 small cauliflower , cut into small florets
  • 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
  • 50g baby spinach leaves
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Per serving

466 kcalories, protein 19g, carbohydrate 48g, fat 23 g, saturated fat 9g, fibre 6g, salt 1.9 g

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