Vegetarian Fajitas

Mexican cuisine meets veganism

Ingredients

  • 200g Oyster mushroom
  • 1 Lime
  • 2 Bell pepper (Green and red)
  • half pack :) Coriander
  • Beans (Either from a can or freshly cooked at home)
  • Corn
  • 2 cloves Garlic
  • 1 Red Onion (slices)
  • 1 Tomatoes (cubes, cold, on the side)
  • 1 advocado (cubes, cold, on the side)
  • Greek yogurt (optional)
  • 6 wraps
  • 200g Tomatoes in cubes from a can
  • Olive Oil
  • Cumin
  • Piri piri
  • Smoked paprika
  • Paprika
  • Coriander powder
  • Salt
  • Pepper

Servings

2 portions

Preparation

10 minutes

Cooking

20 minutes

Steps

  1. Cut the bell peppers, onion and mushrooms in long slices. Smash the Garlic.
  2. Mix half in a big bowl with olive oil, cumin, piri piri, (smoked) paprika, coriander powder, pepper, salt and part of the fresh coriander.
  3. Heat up the pan with olive oil, high heat.
  4. Add the veggies and stir.
  5. Add the wraps to another pan and put it on a low heat. (no oil) Turn them every few minutes.
  6. When the veggies are cooked, put them back in the bowl.
  7. Add a splash of olive oil to the pan and add the other half of the onion to the pan and add more herbs.
  8. When the onion is golden, add the beans, tomatoes and the rest of the bell peppers.
  9. Let it cook for 5min, turn the heat low and add the corn.
  10. Let it cook for a few more minutes, meanwhile cut the tomato and the advocado.
  11. Serve with a bit of greek yogurt :)