DINNER
Vegetarian Fajitas
Prep 10 Mins • Cook 20 Mins • Serves 4
Ingredients
- 2 tsp chili powder
- 1 tsp dried oregano
- 1 tsp garlic powder
- sea salt, to taste
- ground black pepper, to taste
- 4 large portobello mushrooms, stems removed, sliced (12 oz)
- 2 tbsp olive oil (1.4 fl oz)
- 1/2 small head green cabbage, shredded (3.2 oz)
- 1/2 cup fresh coriander, roughly chopped (0.9 oz)
- 2 limes, 1 juiced, 1 cut into wedges (1.4 fl oz)
- 1 large red onion, sliced (3.5 oz)
- 2 medium red capsicums (1.1 lb)
- 8 small corn tortillas, (street taco size) (7.1 oz)
- 2/3 cup low fat cheese, grated (2.8 oz)
- 1/2 cup salsa (4.3 fl oz)
- 2 avocados, pitted and sliced (10.6 oz)
Method
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Whisk the chili powder, dried oregano, garlic powder, salt, and pepper together in a small bowl.
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Add the sliced mushrooms to a mixing bowl and drizzle with half of the oil. Add the spice mix and toss until well coated.
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In another mixing bowl, combine the shredded cabbage, fresh coriander, remaining oil, and lime juice. Toss to combine and season with salt and pepper to taste. Chill in the refrigerator until ready to serve.
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Heat a large nonstick pan or cast iron pan over high heat. Once heated, spread the mushrooms, onions, and bell pepper in a single layer. Separate into batches if needed to avoid overcrowding the pan and allow the ingredients to sear. Turn occasionally with tongs or a spatula, cooking for 5-7 minutes or until the mushrooms are browned and the vegetables are tender crisp.
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Repeat with a second batch if necessary.
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Before serving, warm the tortillas in the microwave, oven, or in a separate pan over low heat. To serve, fill the tortillas with the cooked vegetables, then garnish with grated cheese, salsa, the cabbage slaw, and sliced avocados.
Storage & Reheating
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Store the components of the fajitas separately in sealed containers in the refrigerator. Use within 3-4 days for best results.
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To reheat, microwave the cooked vegetables in short bursts until heated through, or warm in a skillet over medium heat until heated through. Warm the tortillas before filling with the leftover ingredients (fajita mix, shredded cheese, salsa, cabbage slaw, avocado).
Nutritional Information
Per serve
Energy | 1868 kJ / 446 cal |
Fat | 23 g |
Carbohydrate | 34 g |
Protein | 16 g |
Fibre | 14 g |
Sodium | 333 mg |
Nutritionist
Certified Dietician and Nutritionist with a Masters of Science in Dietetics and Nutrition.
This recipe and the nutritional value provided are for general information purposes only and should not be taken as health or nutritional advice. Whilst our recipes are created by certified nutritionists, we recommend that you consult with a qualified health professional in relation to your individual requirements.
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