60min 4 ppl
Vegetable Fajitas
33 minutes
4 people
Medium31–60 min or 7–12 steps
33 min · 6 steps
Medium: 31–60 min or 7–12 steps
380 kcalper person
Protein 14g
Carbs 58g
Fats 10g
About this dish
Sliced portobello mushrooms and peppers are seared until charred at the edges in a smoky spice blend with black beans, then rolled into warm flour tortillas.
Allergy Info
Gluten
Diet Info
Vegan
Ingredients
Fresh Produce
- Portobello mushroomssliced400 g
- Red Bell Pepperssliced1
- Green Bell Peppersliced1
- Onionsliced1
- Garlic clovesminced2
- Limescut into wedges1
- Fresh Corianderroughly chopped15 g
Tins & Jars
- Black Beansdrained and rinsed400 g
Dried Goods
- Flour tortillas8
Spices & Seasonings
- Chilli powder1.5 tsp
- Ground Cumin1 tsp
- Smoked paprika1 tsp
- Saltto taste
Oils & Condiments
- Vegetable Oil30 ml
Utensils
- Large frying pan
- Chopping board
- Sharp knife
Method
1
Toss the mushrooms with the chilli powder, ground cumin, smoked paprika, garlic and a pinch of salt.
Approx. 6 minutes
2
Heat half the vegetable oil in a large frying pan over high heat and cook the mushrooms for 6 minutes, stirring occasionally, until they release their liquid and it evaporates. Transfer to a plate.
Approx. 8 minutes
3
Add the remaining oil to the pan and cook the peppers and onion for 6 minutes over high heat until charred at the edges but still crisp.
Approx. 7 minutes
4
Return the mushrooms to the pan, add the black beans and toss together for 2 minutes to combine and heat through.
Approx. 3 minutes
5
Warm the flour tortillas in a dry pan for 20 seconds on each side.
Approx. 4 minutes
6
Serve the vegetable and bean mixture with the warm tortillas, lime wedges and chopped coriander.
Approx. 5 minutes
