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
INGREDIENTS
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
METHOD
- 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.
