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vegetables | quick and easy fajita feast

Serves 2 (2-3 each, depending on size of the wrap)

This is our quick version of fajitas. The 'I've-just-come-home-from-work-and-need-something-now version'! If you want to make it into a much bigger supper or one for guests, you can add extra dishes. But the nice thing about this meal is, you can put a choice of fillings and side dishes on the table, and people can just choose what they want without it being a big deal.

Wheat free, dairy free, nut free, meat free,ultra quick version...



  1. Heat the oil.
  2. Add the fresh chilli and cook for 1-2 minutes if using.
  3. Throw in the peppers, courgettes and tomatoes and stir fry for approximately 5 minutes.
  4. Add the tomato paste, balsamic and sweet chilli sauce.
  5. Heat a frying pan and warm the tortillas for 30 seconds or so each side or until soft and heated through (but not so crispy that you could use it as a frizbee).
  6. Dollop some mixture in the middle of the tortilla, add whatever else you fancy, wrap leaving one end open and devour quickly!

Maybe serve with...

These are gorgeous when oozing with lots of extras: I tend to put the basic mixture on the tortilla/pancake, then shredded lettuce, a good dollop of dairy free mayonnaise, some small chunks of avocado (lovely and creamy if you are not eating cheese) and maybe cucumber julienne and a sprinkling of spring onions. You can also serve with potato wedges. Often if I'm seriously pushed for time, I've heated the tortillas and filled with raw peppers, carrot, halved cherry tomatoes, avocado, spring onions and some mayonnaise. And that's equally as lovely.

For those who can eat wheat...

Serve with wheat flour tortillas.

If you have peppers left over, see the simple ratatouille or pepper paprikash. If you have cherry tomatoes left, see the quick fling pasta.

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