Mushroom fajitas recipe
Wholemeal tortillas are stuffed full with smoky mushrooms and peppers. Serve with a charred sweetcorn salsa for a flavourful dinner that's on the table in just 25 minutes.
See method- Serves 4
- 13 mins to prepare and 12 mins to cook
- 611 calories / serving
Ingredients
- 2 tbsp olive oil
- 400g closed-cup mushrooms, sliced
- 2 red onions, 1 finely sliced, 1 finely chopped
- 250g frozen sliced peppers
- 2 garlic cloves, crushed
- 30g sachet fajita seasoning
- 325g tin sweetcorn, drained
- 150g cherry tomatoes, quartered
- ½ lemon, juiced
- 8 wholemeal tortillas
- 100g Greek-style salad cheese, crumbled
- 50g baby spinach leaves, washed
Each serving contains
- Energy
- 2565kJ 611.0kcal
- Fat
- 19g
- Saturates
- 6g
- Salt
- 3.3g
- Sugars
- 14g
of the Reference intake
Carbohydrate 81.8gProtein 20.6gFibre 17.5g
Method
- Heat 1 tbsp olive oil in a large frying pan over a high heat; fry the mushrooms and sliced onions for 8-10 mins until lightly golden. Add the frozen peppers, fry for 5 mins until softened and the water has evaporated, then add the garlic and cook for 1 min. Reduce the heat to medium, stir in the spice mix and cook for 1-2 mins until the veg is well coated. Add 2 tbsp water if the spices stick to the pan or the mixture looks slightly dry.
- Meanwhile, heat 1 tbsp oil in a separate frying pan over a medium-high heat. Tip in the sweetcorn and fry for 8-10 mins, stirring occasionally, until golden and lightly charred in places. Transfer to a bowl and stir in the cherry tomatoes, finely chopped onion and lemon juice. Allow to cool for a few mins.
- Warm the tortillas in a dry frying pan over a high heat for 5 secs each side, or microwave as a stack for 30-60 secs until warm. Just before serving, stir the crumbled salad cheese into the corn salsa. Serve everything in the middle of the table and let people help themselves to the fajita mushroom mix, salsa and spinach.
- See more Mexican-inspired recipes
