Mexican · Lunch · Dinner
Vegetable Fajitas
Fajitas de Verduras
Smoky, sizzling strips of colourful peppers, red onion and meaty mushrooms tossed in a chilli-lime spice mix and wrapped in warm whole wheat tortillas. Topped with fresh avocado, salsa and cilantro, they make a bright, satisfying meal.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Serves
- 4
Calories come from: Carbs 51% · Fat 38% · Protein 11%
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Ingredients
For 4 servings- 2 medium240 gred bell peppers
- 1 medium120 ggreen bell pepper
- 1 medium120 gyellow bell pepper
- 1 large150 gred onion
- 9 oz (about 3 cups sliced)250 gcremini mushrooms
- 1 1/2 tbsp20 golive oil
- 2 cloves6 ggarlic
- 2 tsp5 gchili powder
- 1 tspground cumin
- 1 tspsmoked paprika
- 1/2 tspdried oregano
- 1/4 tspsalt
- 1/4 tspblack pepper
- 2 tbsp (1 lime)30 glime juice
- 8 small (6-inch)320 gwhole wheat tortillas
- 1 medium150 gavocado
- 1/3 cup85 gtomato salsa
- 1/4 cup choppedfresh cilantro (optional)
Steps
- 1
Seed the bell peppers and cut them into thin strips.
- 2
Halve the red onion and slice it into thin half-moons.
- 3
Slice the mushrooms about 5 mm thick and mince the garlic.
- 4
In a small bowl, stir together the chili powder, cumin, smoked paprika, oregano, salt and black pepper.
- 5
Heat half the olive oil in a large cast-iron or heavy skillet over high heat until shimmering.
- 6
Add the mushrooms in a single layer and cook without stirring for 2 minutes, then stir and cook 3 minutes more until browned; transfer to a plate.
- 7
Add the remaining oil to the hot pan, then the peppers and onion, and cook for 6-8 minutes, stirring occasionally, until charred at the edges but still slightly crisp.
- 8
Return the mushrooms to the pan, add the garlic and spice mix, and toss for 1 minute until fragrant.
- 9
Take the pan off the heat and squeeze over the lime juice, tossing to coat.
- 10
Warm the tortillas one at a time in a dry skillet for about 20 seconds per side, wrapping them in a clean towel to keep soft.
- 11
Halve, pit and slice the avocado.
- 12
Fill each tortilla with the sizzling vegetables and top with avocado, salsa and cilantro, if using.
Swaps, storage and make-ahead
Swaps
- Use corn tortillas instead of whole wheat, choosing ones labelled gluten-free and checking the chili powder and salsa labels too, to make it gluten-free.
- Swap the cremini mushrooms for sliced portobello caps or strips of firm tofu if you prefer a different texture.
- Stir in a can of rinsed, low-sodium black beans with the spices to make the filling more filling.
- Serve the vegetables in crisp romaine or butter lettuce leaves instead of tortillas for a lighter wrap.
Storage
Refrigerate the cooked vegetable filling in an airtight container within 2 hours and use within 3 to 4 days, reheating in a hot skillet until steaming hot. Store tortillas separately, and slice the avocado fresh since it browns quickly.
Make ahead
Slice the peppers, onion and mushrooms and mix the spice blend up to a day ahead, keeping the vegetables covered in the fridge. Cook and assemble just before serving for the best char.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: Gluten
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (376 g) | Per 100 g | |
|---|---|---|
| Calories | 429 kcal | 114 kcal |
| Protein | 12.5 g | 3.3 g |
| Carbohydrates | 56.9 g | 15.1 g |
| of which sugars | 9.3 g | 2.5 g |
| Fiber | 14.6 g | 3.9 g |
| Fat | 19.1 g | 5.1 g |
| of which saturated | 5.5 g | 1.5 g |
| Sodium | 840 mg | 223 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
