Chilli con carne soup
This is a soupy version of a classic chilli - kept mellow so children can enjoy it too
Mushroom fajitas with avocado hummus
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 1 large avocadostoned, peeled and chopped
- 400g can chickpeasdrained and rinsed
- 1 garlic clovecrushed
- zest and juice 1 lemon
- 2 tomatoesdeseeded and diced
- 1 red onioncut into thick rounds
- 2 large flat mushroomsthickly sliced
- 2 tbsp olive oil
- 2 tsp fajita spicemix
- 4 tortillas
- shredded Little Gem lettuceand Tabasco sauce, to serve (optional)
Nutrition: per fajita
- kcal824
- fat36g
- saturates6g
- carbs104g
- sugars11g
- fibre14g
- protein23g
- salt2.3g
Method
step 1
Put the avocado, chickpeas, garlic, lemon zest and juice in a food processor and whizz together until it forms a chunky consistency. Spoon into a bowl, season and stir in the tomatoes.
step 2
Drizzle the onion and mushroom with the oil and sprinkle over the fajita seasoning. Heat a griddle pan over a high heat and cook the onion for 2 mins on each side, then remove from the pan and keep warm. Cook the mushrooms for 2 mins on each side or until softened and turning golden in places.
step 3
Spread some of the avocado hummus down the middle of each wrap and top with the mushrooms and onions. Add shredded lettuce and a dash of Tabasco, if you like, and wrap up.
