Mexi-Mushroom Fajitas


Mushrooms are health powerhouses and we should all be eating more of them. This vegan fajita recipe is super delicious!! The mushrooms have a great texture and the flavour is to die for!! They are a staple in our house and make a great lunch or quick dinner.

Serves 3-4 people


1 tablespoon olive oil

1/2 red onion (sliced thinly)

1 red capsicum (deseeded and sliced thinly)

1 yellow capsicum (deseeded and sliced thinly)

1 tray Portobello mushrooms ( sliced)

1 teaspoon smoked paprika

1 teaspoon ground cumin

1 teaspoon garlic salt

1 teaspoon ground coriander

1/4 teaspoon cayenne pepper (more if you like things hotter)

100g bag baby spinach

1 pack Rebel Bakehouse gluten free wraps (best ever!!!)

Guacamole ingredients

1 ripe avocado (mashed)

1/2 lemon (juiced)

1 tablespoon coriander leaves (chopped)

1 garlic clove (minced)

1 tablespoon maple syrup

salt and peeper to taste



  • Heat oil in large frypan.
  • Add onions and fry for a few minutes and add capsicums. Stir well.
  • Mix spices together in a small bowl and add to the vegetables. Toss well.
  • Stir fry for 3 minutes or so and put aside loosely covered.
  • Add another 1/2 tablespoon of olive oil to the pan and cook the mushrooms, until soft and golden. Around 3-5 minutes.
  • Make the guacamole by combining all the above ingredients.
  • Add the cooked onion mix back into the pan with the mushrooms and stir well to combine.
  • Heat the wraps in a dry non stick frypan. 20 secs each side.
  • Assemble the fajitas. first a handful of spinach then the mushrooms and finally the guacamole. Wrap it all up and enjoy!! You are going to love this.





Take care of your body. It’s the only place you have to live.

Jim Rohn