Chickpea fajitas
15 min · 21 g protein · 591 cals / serving
Sizzling fajitas without the meat: pepper strips and red onion browned in a hot pan, blistered chickpeas tossed in a smoky, mild fajita seasoning, and a squeeze of lime. Everyone builds their own in warm corn tortillas with a little guacamole, salsa and a big heap of crunchy shredded cabbage.
Ingredients
Fajita seasoning
- 2 tsp chili powder, mild
- 1 tsp ground cumin
- 1 tsp paprika, smoked
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 2 tsp olive oil, divided
- 1 bag (16 oz) red bell peppers, pre-sliced pepper strips, fresh or frozen (or 3 peppers, sliced)
- 2 medium red onions, sliced in wedges
- 3 cans (15 oz each) chickpeas, drained, rinsed and patted dry
- 2 tbsp water
- 1 tbsp lime juice
- 2/3 cup fresh cilantro, chopped
Quick guacamole
- 1 small avocado
- 1 tbsp lime juice
- a pinch salt
To serve
- 12 small corn tortillas, 6-inch (15 cm) corn tortillas
- 2/3 cup salsa
- 4 cups cabbage, coleslaw mix or finely shredded cabbage
Steps
- Mix the chili powder, cumin, paprika, garlic powder, oregano and salt in a small bowl.
- Heat 1 teaspoon of the oil in your largest skillet over the highest heat. Add the pepper strips and onions and cook for 8 minutes, tossing only now and then, until soft and browned in places. At the same time, heat the other teaspoon of oil in a second large skillet over medium-high heat and cook the chickpeas for 5–6 minutes, shaking the pan, until blistered and crisp in places. Sprinkle over the seasoning, add the water and toss for 1 minute until coated.
- Tip the chickpeas into the peppers and onions, squeeze over 1 tablespoon of lime juice and scatter with cilantro.
- While the pans cook, mash the avocado with the other tablespoon of lime juice and a pinch of salt for a quick guacamole.
- Wrap the stack of tortillas in a damp towel and microwave for 45–60 seconds, and set everything out so everyone builds their own with guacamole, salsa and cabbage. The filling keeps 3 days in the fridge; reheat it in a hot pan, keep the salsa and tortillas separate and make the guacamole fresh.
Good to know
Is it spicy?
No: a mild chili powder blend is warm and smoky rather than hot. Put sliced jalapeños or hot sauce on the table for anyone who wants heat.
Can I use flour tortillas?
Yes, about ten small flour tortillas (the same weight as the twelve corn ones), though they are not gluten-free, at about 49 instead of 57.
I am using frozen pepper strips. Anything different?
Cook them from frozen over the highest heat and give them 2–3 minutes longer, so their water cooks off before they brown.
Alternative
Per
- Calories
- 104
- Protein
- (15%)
- 4 g
- Fat
- (24%)
- 3 g
- Carbohydrates
- (61%)
- 17 g
- of which sugar
- 4 g
- Fiber
- 4 g
- Sodium
- 196 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 2363 kcal goes into the pot and 2440 g of ingredients comes out as about 2270 g of food: 104 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.