Mushroom fajitas with guacamole recipe
A vegetarian version of the classic Mexican feast, with crowd-pleasing homemade guacamole on the side. Spicy and filling, they're simple to cook and the family will adore them. Serve with sour cream, salsa and handfuls of tortilla chips.
See method- Serves 4
- 30 mins to cook
- 390 calories / serving
Ingredients
For the guacamole
- 2 avocados, flesh chopped
- 1 lime, juiced
- 1 red chilli, deseeded and finely chopped
- 1 Garlic clove, finely chopped
For the fajitas
- 1tbsp olive oil
- 1 red onion, cut into fine wedges
- 1 red pepper, deseeded and sliced
- 1 yellow pepper, deseeded and sliced
- 2 x 300g packs large flat mushrooms, thickly sliced
- 1tbsp tomato purée
- 1 x 35g sachet Mexican seasoning
- dash chipotle (or regular) Tabasco sauce
- 4 x tortillas
- 4tbsp half-fat soured cream
- ½ pack fresh coriander, roughly chopped
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Shop ingredientsEach serving contains
- Energy
- 1630kJ 390.0kcal
- Fat
- 22g
- Saturates
- 6g
- Salt
- 0.5g
- Sugars
- 10g
of the Reference intake
Carbohydrate 39.0gProtein 10.8gFibre 9.1g
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- To make the guacamole, mash the avocados and stir together with thelimejuice, chilli and garlic. Season to taste and set aside.
- Heat the oil in a large, lidded pan over a high heat and cook the onion and peppers, uncovered, for 5 minutes. Add themushrooms, stir together well, turn the heat down a little, put on the lid and cook for 5 minutes. Remove the lid, turn the heat back up and cook, stirring, for 5-6 more minutes, to evaporate some of the liquid. Stir in the tomato purée, Mexican seasoning and Tabasco. Stir well and cook for a minute more to create a sauce.
- Divide the mushrooms and a little sauce between each of the tortillas, top with some soured cream, guacamole and a handful of coriander. Roll up and serve.
