Wild Mushroom and Mixed Pepper Fajitas (VG) from Dirty Vegan: Fast and Easy
“The first time I had fajitas was for a birthday meal at TGI Friday’s when I was a kid. Back in the late Eighties, when the chain was introduced to the UK, it was THE place to go (at least, for us kids). Fajitas happen to be one of the many dishes we assume to originate in Mexico but are, in actuality, American or Tex-Mex. Either way, this is a simple yet tasty dish: spice ‘em up, then wrap and eat ‘em.” Matt Pritchard, author of Dirty Vegan: Fast and Easy
Serves 6
Prep: 10 minutes
Cook: 10 minutes
For the salsa
2 tomatoes, finely chopped
1 red onion, finely chopped
1 green chilli, finely chopped
½ garlic clove, grated
20g (¾oz) coriander, finely chopped
2 tablespoons lime juice
1 teaspoon balsamic vinegar
dash of extra-virgin olive oil
salt and pepper
For the guacamole
2 ripe avocados
2 tablespoons lime juice
salt and pepper
For the fajitas
virgin olive oil, for frying
3 garlic cloves, thinly sliced
1 red onion, thinly sliced
½ red pepper, cored, deseeded and thickly sliced
½ green pepper, cored, deseeded and thickly sliced
½ yellow pepper, cored, deseeded and thickly sliced
150g (5½oz) porcini mushrooms, thickly sliced
25g (1oz) packet of taco seasoning mix
6 soft tortillas
6 tablespoons vegan yogurt
Make the salsa. In a small bowl, combine all the ingredients and set aside.
Make the guacamole. Mash the avocado in a bowl, using a fork or a potato masher. Add the lime juice, then season with salt and pepper. Set it next to the salsa.
Heat 2 tablespoons of oil in a large frying pan over medium-high heat. Add the garlic, onion, peppers and mushrooms and sauté for 5 minutes. Add the taco seasoning and a bit of water according to packet instructions. Fry for 5 minutes.
Heat a frying pan over medium heat. Add a tortilla and heat for a few seconds on each side, until warmed up and softened. Transfer to a plate, then repeat with the remaining tortillas.
It’s time to build up your fajitas. Spread a bit of guac on each tortilla. Add your veggies, then top with salsa and a dollop of yogurt. Fold up the fajita and you’re good to go.
