Vegetarian Fajitas

    40 minutes

    A very filling and satisfying vegetarian take on a classic meat recipe. You can use more Tabasco or chilli if you like. Can be made vegan-friendly with the omission of cheese and sour cream.

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    Serves: 4 

    • 1 medium yellow onion, chopped (divided)
    • 2 cloves of garlic, finely chopped (divided)
    • several sprigs of fresh coriander finely chopped
    • 1 small tomato, diced
    • 2-3 ripe avocados
    • a dash of lime juice
    • salt and pepper to taste
    • a dash of tabasco
    • 1 tablespoon olive oil
    • 1/2 teaspoon paprika
    • small pinch of ground coriander
    • chilli powder to taste
    • 1/2 teaspoon seasoned salt
    • 1/2 teaspoon celery salt to taste OR
    • one packet of pre-made Fajita seasoning (instead of these 5 spices)
    • 1 red capsicum, diced
    • 1 green capsicum, diced
    • 8-10 button mushrooms, chopped
    • a dash of lime juice
    • 6-8 soft tortillas
    • 2 small tomatoes, diced
    • 150g shredded tasty (cheddar) cheese
    • 1/2 small head of iceberg lettuce, diced
    • 1 tub of sour cream
    • 1 jar of salsa (spiciness to taste)
    • 1 bottle of Tabasco (to taste)

    Preparation:25min  ›  Cook:15min  ›  Ready in:40min 

    1. Combine 1/4 of the chopped onion and one of the chopped cloves of garlic with the fresh coriander and 1 of the diced tomatoes.
    2. In a medium bowl, mash the avocados with a fork and mix until mostly smooth. Add the onion/garlic/coriander/tomato mix and combine; add a few dashes of the lime juice and salt and pepper to taste. You can also add a bit of Tabasco if you prefer a little kick. Set guacamole aside.
    3. To make the filling; over medium heat in a large frypan, put the rest of the onion and garlic in with the olive oil and and cook for 4-5 minutes, stirring to ensure thorough cooking.
    4. Add the seasonings, mix thoroughly and then add the capsicum and mushrooms, cooking until the onions are translucent and the mushrooms are cooked. Add a small dash of lime juice for fun, give it a good mix in the pan and then set aside.
    5. Warm the tortillas in a microwave for about 15-20 seconds, or heat them in the oven (low temperature) for a few minutes.
    6. Scoop as little or as much of the veggie filling into the tortillas and serve with the lettuce, the two chopped tomatoes, cheese, sour cream and/or salsa on the side as a topping.

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