Mushrooms are perfect for vegan fajitas. They have a lovely dense ‘meaty’ texture that’s perfect alongside the crispy peppers. Cook them in the spices, then serve on a tortilla with salsa, avocado and guacamole! Ready in just 15 minutes.
Heat the oil in a large frying pan over a medium/high heat. Add the mushrooms, peppers and onions and cook for 3-5 minute or until soft and much of the juice from the mushrooms has evaporated, stirring often.
Stir in the spices and cook for a further minute.
Serve the tortillas rolled up with the mushroom mixture, avocado, coriander, salsa and guacamole.
Nutrition is calculated including a tortilla wrap, but excluding additional toppings.
Mushrooms are perfect for veggie fagitas as they have a nice dense texture, but feel free to swap for other veggies, like zucchini, summer squash etc...
For extra protein, spread the fajitas with refried beans or add half a can of black beans to the veggies while cooking.
Leave your mushrooms in a sunny windowsill for half an hour before cooking, so they can naturally create vitamin D - something we could all use a bit more of this time of year.