Vege fajitas

Author: Sally Parker - Food Stylist, Recipe Writer

Photographer: Mark O'Meara

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Serves: 4

Time to make: 20 mins

Ingredients

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1 tablespoon olive oil
1 medium onion, chopped
1 small head of cauliflower, cut into small florets
2 cloves garlic, crushed
1 large carrot, grated
400g can no-added-salt chopped tomatoes
2 tablespoons no-added-salt tomato paste
400g can no-added-salt chickpeagarbanzoXsgarbanzosX, rinsed, drained
½ cup chopped flat-leaf parsley
To serve
2 cups baby spinach
4 wholegrain tortillas, warmed
hot chilli sauce

Instructions

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1 Heat oil in a large saucepan over medium-high heat. Cook onion for 5 minutes, or until soft. Stir in cauliflower and cook for 3—4 minutes over high heat, or until cauliflower is light golden.

2 Add garlic and carrot to pan, and cook for another minute. Add tomatoes, tomato paste and chickpeas with 1/2 cup water; bring to the boil. Reduce heat to low and simmer, covered, for 10—12 minutes, or until the cauliflower is tender and liquid has reduced. Stir through chopped parsley.

3 Serve vege mixture with spinach, tortillas and chilli sauce.

Variations

Make it gluten free: Use gluten-free tortillas and check tomato paste and chilli sauce are gluten free.

Nutrition Info (per serve)

Calories 364 cal

Kilojoules 1530 kJ

Protein 16 g

Total fat 10 g

Saturated fat 3 g

Carbohydrates 45 g

Sugar 17 g

Dietary fibre 13 g

Sodium 580 mg

Calcium 160 mg

Iron 4 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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