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Bell Pepper and Mushroom Fajitas

Bell Pepper and Mushroom Fajitas

with cheese and avocado creme

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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 FreeQuickVeggie
Total Time20 minutes
Cooking Time25 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 piece


1 piece

Bell Pepper

250 g


1 sachet

Mexican Style Spice Mix

4 piece



10 g


1 piece


62.5 g

Creme Fraiche


1 piece


50 g

Grated Cheese Mix


Not included in your delivery

to taste


to taste


to taste


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2656 kJ
Energy (kcal)635 kcal
Fat41.56 g
of which saturates17.9 g
Carbohydrate53.8 g
of which sugars12.26 g
Dietary Fiber0 g
Protein18.84 g
Cholesterol0 mg
Salt1 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.
Instructionsarrow up iconarrow up icon
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  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • Halve, peel and chop the onion into small pieces. Halve the bell pepper, remove the core and thinly slice. Chop the slices in half.
  • Wipe the mushrooms dry with kitchen paper and cut them into slices.
  • Mix the onion, pepper and mushrooms in a bowl together with salt, pepper and half the Mexican style spice mix. Coat with a good drizzle of oil and toss again.
  • Chop the lime into quarters.
  • Heat a drizzle of oil in a pan over medium-high heat.
  • Fry the onion, pepper and mushrooms for 10-12 mins or until tender and golden brown.
  • Pop half the tortillas (double for 4p) into the oven to warm, 1-2 mins.
  • Roughly chop the coriander (stalks and all).
  • Halve the avocado and remove the pit. Use a tablespoon to scoop the flesh out into a bowl.
  • Mix in half the creme fraiche (double for 4p), remaining Mexican style spice mix, and the juice of two lime wedges.
  • Season to taste with salt and pepper. Mash everything with a fork.

TIP: You can also use a blender if you want a smoother consistency or if your avocado is not quite ripe yet.

  • Serve the vegetables, avocado creme, coriander, cheese, and remaining lime wedges in different bowls so everyone can top their fajitas at the table.