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Mushrooms Fajitas

Mushrooms Fajitas

with cheese and salsa

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The best thing about these veggie fajitas—aside from the taste—is how easily they come together. Ready in less than 30 minutes, and served in a DIY style, this is the ultimate easy breezy recipe.

Tags:Egg Free•Chef's Choice•Quick•Family Friendly•Veggie
Allergens:Milk•Wheat
Total Time20 minutes
Cooking Time25 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

50 g

Grated Cheese Mix

(ContainsMilk)

1 piece

Onion

250 g

Mushrooms

1 sachet

Mexican Style Spice Mix

8 piece

Tortilla

(ContainsWheat)

5 g

Coriander

125 g

Creme Fraiche

(ContainsMilk)

1 piece

Lime

2 piece

Tomato

1 pack

Chickpeas

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kcal)928 kcal
Energy (kJ)3885 kJ
Fat46.3 g
of which saturates26.9 g
Carbohydrate86.4 g
of which sugars13.4 g
Dietary Fiber11.3 g
Protein32 g
Cholesterol0 mg
Salt2.95 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Instructionsdownload icondownload iconPDF
Instructionsarrow up iconarrow up icon
download icondownload icon
1
  • Preheat your oven to 220°C/200°C fan/gas mark 7 for the tortilla.
  • Halve, peel and chop the onion into small pieces. Cut the tomato into 2cm chunks.
  • Drain and rinse the chickpeas.
  • Cut the mushrooms into slices.
  • Chop the lime into wedges.

TIP: You can also dry-fry the tortilla is you prefer!

2
  • Heat a drizzle of oil in a pan over medium-high heat.
  • Add the mushrooms, Mexican style spice mix and half the onion to the pan. Fry for 10-12 mins or until tender and golden brown. Season with salt and pepper.
  • Add the chickpeas and fry for another 2-3 mins, until warmed through.
  • Mix together the remaining onion, tomato and half the coriander to make your salsa. Season to taste with salt and pepper.
3
  • Mix half the creme fraiche (double for 4p), remaining Mexican style spice mix, and the juice of half a lime (double for 4p) together.
  • Season to taste with salt and pepper
  • Roughly chop the coriander (stalks and all).
  • Pop the tortillas into the oven to warm, 1-2 mins.
4
  • Serve the vegetables, zesty creme, remaining coriander, cheese, courgette ribbons, and remaining lime wedges in different bowls so everyone can top their fajitas at the table.