Mushroom fajitas recipe

Name: Mushroom fajitas
Yield: Serves 4
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

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

Vegetarian

Shop your ingredients

Tesco Olive Oil 250Ml
2 tbsp olive oil
£3.10
£12.40/litre
Tesco Closed Cup Mushrooms 400G
400g closed-cup mushrooms, sliced
£1.29
£3.22/kg
Tesco Red Onions Loose
Aldi Price Match
2 red onions, 1 finely sliced, 1 finely chopped
£0.20
£0.95/kg
Tesco Sliced Mixed Frozen Peppers 500G
Aldi Price Match
250g frozen sliced peppers
£0.89
£1.78/kg
Tesco Garlic 4 Pack
Aldi Price Match
2 garlic cloves, crushed
£0.87
£0.22/each
Tesco Smoky Fajita Seasoning 30g
30g sachet fajita seasoning
£1.00
£33.33/kg
Tesco Naturally Sweet Sweetcorn 200G
325g tin sweetcorn, drained
£0.50
£3.12/kg DR.WT
Nightingale Farms Cherry Tomatoes 250G
150g cherry tomatoes, quartered
£0.62
£2.48/kg
Tesco Lemons Each
½ lemon, juiced
£0.37
£0.37/each
Tesco Wholemeal Tortilla Wraps 8 pack
8 wholemeal tortillas
£1.40
£0.18/each
Creamfields Greek Style Salad Cheese 200G
Aldi Price Match
100g Greek-style salad cheese, crumbled
£0.85
£4.25/kg
Tesco Baby Spinach 220G
50g baby spinach leaves, washed
£1.65
£7.50/kg

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.