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Less than 30 minutes from pan to plate, these Mushroom and Capsicum Fajitas are perfect for guests or a hungry family!
Extra Virgin Avocado oil
1 red onion, thinly sliced
2 capsicums (any colour), sliced
250g / 8.8oz tray portobello mushrooms, sliced thickly
1 sachet Farrah’s Enchilada spice mix
8 tortillas
To serve: avocado, sour cream, coriander, shredded lettuce, fresh lime etc
- In a frying pan, bring a drizzle of avocado oil to a medium high heat. Cook the onion for a few minutes, then add the capsicum to the pan and cook for 5 minutes.
- Add the mushrooms to the pan, and cook the vegetable mixture down until softened. Add the spice mix along with 1/2 cup of water and cook for a further few minutes.
- Warm the tortillas, then serve by placing some of the mushroom mixture with your other desired fillings and wrap.
Ingredients
Extra Virgin Avocado oil
1 red onion, thinly sliced
2 capsicums (any colour), sliced
250g / 8.8oz tray portobello mushrooms, sliced thickly
1 sachet Farrah’s Enchilada spice mix
8 tortillas
To serve: avocado, sour cream, coriander, shredded lettuce, fresh lime etc
Directions
1
- In a frying pan, bring a drizzle of avocado oil to a medium high heat. Cook the onion for a few minutes, then add the capsicum to the pan and cook for 5 minutes.
- Add the mushrooms to the pan, and cook the vegetable mixture down until softened. Add the spice mix along with 1/2 cup of water and cook for a further few minutes.
- Warm the tortillas, then serve by placing some of the mushroom mixture with your other desired fillings and wrap.
