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Mushroom fajitas recipe

4 ratings

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

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

If you don't have red onions, try using white, brown or spring onions

Each serving contains

Energy
2565kj
611kcal 31%
Fat
19g 27%
Saturates
6g 32%
Sugars
14g 16%
Salt
3.3g 55%

of the reference intake
Carbohydrate 81.8g Protein 20.6g Fibre 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.

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