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Bell Pepper and Mushroom Fajitas
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Bell Pepper and Mushroom Fajitas

Bell Pepper and Mushroom Fajitas

with cheese and avocado creme

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
Quick
Veggie
Allergens:
Milk
Wheat
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

50 grams

Grated Cheese

(Contains Milk)

1 unit(s)

Onion

1 unit(s)

Bell Pepper

250 grams

Mushrooms

1 sachet(s)

Mexican Style Spice Mix

4 unit(s)

Tortilla

(Contains Wheat)

10 grams

Coriander

1 unit(s)

Avocado

62.5 grams

Creme Fraiche

(Contains Milk)

1 unit(s)

Lime

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

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Nutrition Values

Energy (kcal)483 kcal
Energy (kJ)2019 kJ
Fat37.31 g
of which saturates15.44 g
Carbohydrate29.7 g
of which sugars11.17 g
Dietary Fiber0 g
Protein14.5 g
Cholesterol0 mg
Salt0.54 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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Instructions

Prep the Veg
1
  • 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.
Time to Fry
2
  • 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.
Make Your Filling
3
  • 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 half a lime (double for 4p).
  • 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 and Enjoy
4
  • Serve the vegetables, avocado creme, coriander, cheese, and remaining lime wedges in different bowls so everyone can top their fajitas at the table.