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Mushroom fajitas with guacamole recipe

Mushroom fajitas with guacamole recipe

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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
  • 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
If you don't have any limes, try a lemon instead

Each serving contains

  • Energy

    1630kj
    390kcal     20%

  • Fat

    22g 31%

  • Saturates

    6g 30%

  • Sugars

    10g 11%

  • Salt

    0.5g <1%

of the reference intake
Carbohydrate 39g Protein 10.8g Fibre 9.1g

Method

  1. To make the guacamole, mash the avocados and stir together with the lime juice, chilli and garlic. Season to taste and set aside.
  2. Heat the oil in a large, lidded pan over a high heat and cook the onion and peppers, uncovered, for 5 minutes. Add the mushrooms, 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.
  3. 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.

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