Mushroom Fajitas
This recipe combines the creamy richness of guacamole with the savory flavors of fajitas in a delightful fusion of textures and tastes. The zesty guacamole perfectly complements the tender mushrooms and onions, all wrapped up in a tortilla for a satisfying meal that's bursting with freshness and flavor. Enjoy the vibrant colors and robust flavors of this dish that will surely tantalize your taste buds.
— Constant Cookbook
Ingredients
- For the guacamole:
- 2 avocados, flesh chopped
- 1 lime, juiced
- 1 red chili, deseeded and finely chopped
- 1 garlic clove, finely chopped
- For the fajitas:
- 1 tbsp olive oil
- 1 red onion, cut into fine wedges
- 1 red pepper, deseeded and sliced
- 1 yellow pepper, deseeded and sliced
- 300g large flat mushrooms, thickly sliced
- 1 tbsp tomato puree
- 1 sachet Mexican seasoning
- 1 dash of Tabasco sauce
- 4 tortillas
- 4 tbsp half-fat soured cream
- 1/2 pack fresh coriander, roughly chopped
Instructions
- Put the avocado, chickpeas, garlic, lemon zest and juice in a food processor and whizz together until it forms a chunky consistency. Spoon into a bowl, season and stir in the tomatoes.
- Drizzle the onion and mushroom with the oil and sprinkle over the fajita seasoning. Heat a griddle pan over a high heat and cook the onion for 2 mins on each side, then remove from the pan and keep warm. Cook the mushrooms for 2 mins on each side or until softened and turning golden in places.
- Spread some of the avocado hummus down the middle of each wrap and top with the mushrooms and onions. Add shredded lettuce and a dash of Tabasco, if you like, and wrap up.
Yield
Serves 4
Nutrition
- Calories: 824 calories
- Fat Content: 36 grams fat
- Saturated Fat Content: 6 grams saturated fat
- Carbohydrate Content: 104 grams carbohydrates
- Sugar Content: 11 grams sugar
- Fiber Content: 14 grams fiber
- Protein Content: 23 grams protein
- Sodium Content: 2.3 milligram of sodium
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