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Roast Vegetable Fajitas with Homemade Tortillas, Fiery Salsa & Pickled Cabbage | DonalSkehan.com
  • vegetarian

Roast Vegetable Fajitas with Homemade Tortillas, Fiery Salsa & Pickled Cabbage

January 13

Roast any root veggies you fancy and toss them in spice and roast till sweet and caramelised then serve straight to the table with some shop bought or homemade tortillas, a fiery or mild salsa & some quick pickled cabbage for the gut.

  • serves Serves 4
  • time 90 mins

Method

  1. 1. Heat the oven to 200°C /180°C fan/400°F/Gas Mark 6. Toss the vegetables in a large roasting tin with the chipotle paste, cumin seeds and oregano. Drizzle with the oil and season well. Toss again and roast for 45-50 minutes, turning every so often.
  2. 2. To make the tortilla dough, put the flour and salt in a large bowl then add the hot water and oil and bring together to a shaggy dough with your hands. Turn out onto a work surface and quickly knead it for 5 minutes until smooth. Return to a clean but lightly oiled bowl, cover and stand for 30 minutes.
  3. 3. Add all the salsa ingredients to a bowl and toss to combine. Season to taste and set aside.
  4. 4. Add the vinegar, sugar, coriander seeds and water to a pan over a medium heat and cook until the sugar is dissolved. Add the cabbage to a bowl before pouring the vinegar liquid over and set aside.
  5. 5. Divide the dough into 12 even sized pieces and roll into balls. On a lightly floured surface, roll each one out to about 20cm. Heat a heavy based large frying pan over a medium high heat. Cook each tortilla for 1-2 minutes each side, so that they are cooked through and starting to get golden brown spots on. Keep warm in foil until you are ready to serve.
  6. 6. Toss the veggies with the coriander and tip into a warmed serving bowl. Bring to the table with the cheese, crispy onions, soured cream, salsa, tortillas and serve.

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Ingredients

6 medium beetroots, peeled and cut into small wedges

6 carrots, quartered lengthwise

3 large red onions, peeled and cut into wedges 

2 tbsp chipotle chilli paste

1 tsp cumin seeds

1 tsp dried oregano 

3-4 tbsp olive oil

Handful fresh coriander, chopped

5oz cheddar cheese, grated 

3oz shop bought crispy fried onions

3.5fl oz soured cream (optional)

Sea salt & freshly ground black pepper

For the tortillas:

17oz plain flour

1 ½ tsp fine salt

5.5fl oz hot water

2fl oz light olive or vegetable oil 

For the salsa:

10oz cherry tomatoes, finely chopped

1 clove garlic, finely crushed

A few dashes of mexican hot sauce

½ small red onions, finely chopped

Juice of a lime 

3 tbsp extra virgin olive oil

For the cabbage:

½  green pointy cabbage, finely shredded

1.5oz distilled malt vinegar

2 tbsp caster sugar

2 tsp coriander seeds

6 medium beetroots, peeled and cut into small wedges

6 carrots, quartered lengthwise

3 large red onions, peeled and cut into wedges 

2 tbsp chipotle chilli paste

1 tsp cumin seeds

1 tsp dried oregano 

3-4 tbsp olive oil

Handful fresh coriander, chopped

150g cheddar cheese, grated 

75g shop bought crispy fried onions

100ml soured cream (optional)

Sea salt & freshly ground black pepper

For the tortillas:

500g plain flour

1 ½ tsp fine salt

160ml hot water

60ml light olive or vegetable oil 

For the salsa:

300g cherry tomatoes, finely chopped

1 clove garlic, finely crushed

A few dashes of mexican hot sauce

½ small red onions, finely chopped

Juice of a lime 

3 tbsp extra virgin olive oil

For the cabbage:

½  green pointy cabbage, finely shredded

50ml distilled malt vinegar

2 tbsp caster sugar

2 tsp coriander seeds

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