For a quick and easy mid-week dinner idea, or for your next Mexican party, try these vegetarian mushroom fajitas. Full of delicious savoury flavour, these fajitas will be a crowd favourite.
Prep 10 minCook 30 minutesServes 4Makes 8 fajitas
Ingredients
Method
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
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
