Name: Mexican Mushroom Fajitas
Prep time: 10 min
Cook time: 30 min
Ingredients: Juice of 1 lemon; 40g sachet fajita seasoning (see note); 2 tbs vegetable oil; 700g cup mushrooms, sliced; 3/4 cup brown rice; 1 red onion, chopped finely; 1 cup coriander leaves, chopped; 1 tbs pickled jalapeno chillies, chopped; 1 large ripe avocado, diced; 8 flour tortillas, warmed to serve; Chipotle mayonnaise and lemon wedges, to serve

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Mix lemon juice, fajita seasoning and 1 tbs oil together in a large bowl. Add mushrooms, toss to coat. Cover and set aside 10 minutes. Cook rice following absorption method on packet
Heat a large non-stick frying pan over high heat, add mushrooms and cook 4-5 minutes until golden and tender. Transfer to a bowl. Add remaining 1 tbs oil and onion to the pan, reduce heat to medium and cook, stirring often, 3-4 minutes until softened. Stir in the mushrooms, remove from heat
Combine coriander, chillies and avocado in a bowl. Spread chipotle mayonnaise over each tortilla. Top each with a spoonful of rice, mushrooms and avocado mixture. Fold into quarters and serve with lemon wedges

Tips & Hints:

You can buy chipotle mayonnaise from specialty stores. Alternatively, make your own by stirring chipotle chillies into whole egg mayonnaise
For a reduced fat option, stir chipotle chillies into yoghurt
Note: Fajita seasoning is a zesty blend of authentic Mexican seasonings, available from the spice section of the supermarket

Mix lemon juice, fajita seasoning and 1 tbs oil together in a large bowl. Add mushrooms, toss to coat. Cover and set aside 10 minutes. Cook rice following absorption method on packet
Heat a large non-stick frying pan over high heat, add mushrooms and cook 4-5 minutes until golden and tender. Transfer to a bowl. Add remaining 1 tbs oil and onion to the pan, reduce heat to medium and cook, stirring often, 3-4 minutes until softened. Stir in the mushrooms, remove from heat
Combine coriander, chillies and avocado in a bowl. Spread chipotle mayonnaise over each tortilla. Top each with a spoonful of rice, mushrooms and avocado mixture. Fold into quarters and serve with lemon wedges

Tips & Hints:

You can buy chipotle mayonnaise from specialty stores. Alternatively, make your own by stirring chipotle chillies into whole egg mayonnaise
For a reduced fat option, stir chipotle chillies into yoghurt
Note: Fajita seasoning is a zesty blend of authentic Mexican seasonings, available from the spice section of the supermarket

Mix lemon juice, fajita seasoning and 1 tbs oil together in a large bowl. Add mushrooms, toss to coat. Cover and set aside 10 minutes. Cook rice following absorption method on packet
Heat a large non-stick frying pan over high heat, add mushrooms and cook 4-5 minutes until golden and tender. Transfer to a bowl. Add remaining 1 tbs oil and onion to the pan, reduce heat to medium and cook, stirring often, 3-4 minutes until softened. Stir in the mushrooms, remove from heat
Combine coriander, chillies and avocado in a bowl. Spread chipotle mayonnaise over each tortilla. Top each with a spoonful of rice, mushrooms and avocado mixture. Fold into quarters and serve with lemon wedges

Tips & Hints:

You can buy chipotle mayonnaise from specialty stores. Alternatively, make your own by stirring chipotle chillies into whole egg mayonnaise
For a reduced fat option, stir chipotle chillies into yoghurt
Note: Fajita seasoning is a zesty blend of authentic Mexican seasonings, available from the spice section of the supermarket

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