Vegetable Fajitas with Ballymaloe Spicy Tomato Pasta Sauce
This recipe is packed with tasty vegetables and pulses, including red & yellow peppers, spinach, onions and chickpeas. We use Ballymaloe Spicy Tomato
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Cooking tools:
- Potato masher
- Skillet
- Oven
- Stove
- Pot
- Colander
- Measuring spoon
- Measuring cup
- Wooden spoon
- Chef's knife
- Cutting board
- Fork
- Baking sheet
- Aluminum foil
- Kitchen towel
- Plate
Ingredients
- 4-6 medium tortilla wraps of your choice
- 100g tinned chickpeas
- Ballymaloe Spicy Tomato Pasta Sauce (180g jar)
- 150g frozen peas
- ½ tsp red chili (finely-chopped)
- 50g red onion (thinly-sliced)
- 150g mushrooms (quartered)
- 80g yellow pepper (sliced)
- 80g baby spinach leaves
- 80g red pepper (sliced)
- Lemon wedge (for juice)
- 1 tbsp olive oil
- Natural yoghurt
- Handful of fresh coriander
- Salt
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