Smoky mushroom & chickpea fajitas with charred spring onion salsa
Enjoy these mushroom and chickpea fajitas with chipotle as an easy veggie dinner. Serve with yogurt, wraps, cheddar and spring onion salsa on the side
- Preparation:
- Cooking:
- Total:
Ingredients
- 8spring onions , ends removed
- 3tbsp olive oil
- 10g chives , finely chopped
- 1lime , juiced
- 1red onion , sliced
- 250g chestnut mushrooms
- 2garlic cloves , sliced
- 1tsp chipotle paste (optional)
- 400g can chickpeas , drained
- 1tbsp fajita seasoning
- low-fat natural yogurt , to serve
- 8wholemeal tortilla wraps , to serve
- grated cheddar , to serve
Instructions
Step 1
Toast the spring onions for 5-6 mins in a large, dry frying pan, turning frequently, until charred. Remove from the pan, leave to cool slightly, then roughly chop. Mix with 2 tbsp of the oil, the chives and lime juice. Season and set aside.Step 2
Pour the remaining 1 tbsp oil into the frying pan. Tip in the onion and mushrooms, and cook for 10-12 mins over a medium heat until golden. Stir in the garlic, chipotle paste, if using and chickpeas, and cook for 5 mins until piping hot.Step 3
Add the fajita seasoning and a splash of water, then mix well. Serve straight from the pan with the yogurt, wraps, cheddar and spring onion salsa on the side.