Roasted Chickpea Fajitas
Perfectly juicy, charred portabella mushroom and chickpea fajitas! These deliciously smoky fajitas are roasted in the oven for an easy 30 minute dinner. They are a filling and satisfying meatless meal that the whole family will be happy to get on board with!
2 Tbsp Olive oil 3-4 large portabella mushrooms, sliced 1 medium red bell pepper, sliced into strips 1 medium white onion, sliced into strips 1 can chickpeas, drained and rinsed 2 Tbsp BBQ sauce 2 tsp fajita seasoning, increase for more heat 8 flour tortillas Toppings of choice: grated cheese, sour cream, salsa, avocado, lime wedges
Pre-heat the oven to 180C / 360F while you prep your veggies and drain your chickpeas.
Put the chickpeas and sliced vegetables into a large bowl. Spray or drizzle with olive oil, and then coat with the BBQ sauce and fajita seasoning. Toss until everything is evenly coated.
Brush a large baking tray with oil, and then pour the vegetable and chickpea mix onto the tray. Spray with a final light coating of oil on top.
Roast in the oven for 20 to 25 minutes, until the vegetables are well cooked.
Serve! Scoop the filling into warmed tortillas and add toppings of your choice.
Serving: 1 g , Calories: 587 kcal , Carbohydrates: 99 g , Protein: 20.5 g , Fat: 13.2 g , Saturated Fat: 2 g , Sodium: 1600 mg , Fiber: 12.6 g , Sugar: 14.1 g