An elegant vegetarian twist on a dish you know and love so well! Golden and marinated mushrooms & onions, oozy cheese, refried beans, and dreamy guacamole. Packed into tortillas, there you have it!
Mushroom Fajitas
Mushroom Fajitas
with guacamole, refried beans & pickled bell peppers
Hands on Time: 20 - 35 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Black Beans
- Creme Fraiche
- Grated Mozzarella & Cheddar Cheese Mix
- Green Leaves
- Guacamole
- Lemon
- Lemons
- NOMU Mexican Spice Blend
- Onion
- Onions
- Pickled Bell Peppers
- Plum Tomato
- Plum Tomatoes
- Portobellini Mushrooms
- Wheat Flour Tortillas
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
GET THE FAJITAS STARTED
Preheat the oven to 200°C. In a large bowl, add the Mexican spice blend, a drizzle of oil and the juice from 1 Lemon wedge. Mix until fully combined. Add the sliced mushrooms and the sliced onion and toss until coated. Place on a greased baking tray and spread out in a single layer. Roast in the hot oven for 12-15 minutes.
REFRIED BEANS
Place a pan, with a lid, over a medium-high heat with a drizzle of oil. When hot, add the diced Onions and fry for 4-5 minutes, until soft and translucent, shifting occasionally. Mix in the drained beans and 50ml of water. Cover with the lid and cook for 5-7 minutes until softened.
MASH IT UP
Once the beans have softened, mash with a potato masher or fork until smooth. Cook for a further 2-3 minutes, stirring often until desired consistency. Remove from the heat and add a squeeze of Lemon juice and seasoning. If the mashed beans are too dry, add a splash of water. Cover to keep warm.
LOCO ABOUT SALAD
When the roast veg has 5 minutes remaining, sprinkle over the cheese and roast for the remaining time, until melted. In a small bowl, combine the diced plum tomato, sliced pickled peppers and shredded green leaves with a drizzle of oil and seasoning. Loosen the créme fraîche with a splash of water and season.
WRAPPING IT UP
Place a pan over a high heat. When hot, add a tortilla and toast for 30 seconds per side until slightly toasted and charred. Remove from the pan, and repeat with the remaining tortilla.
HOLY Guacamole
DIY! Time to plate up the fajitas. Start with the warm tortillas, and smear with some of the créme fraîche. Top with the refried beans and the salad mix. Pile up the cheesy mushrooms and onion, dollop over the Guacamole, and drizzle over the remaining créme fraîche. Serve with any remaining lemon wedges. Bueno, Chef!
GET THE FAJITAS STARTED
Preheat the oven to 200°C. In a large bowl, add the Mexican spice blend, a drizzle of oil and the juice from 2 Lemon wedges. Mix until fully combined. Add the sliced mushrooms and the sliced onion and toss until coated. Place on a greased baking tray and spread out in a single layer. Roast in the hot oven for 12-15 minutes.
REFRIED BEANS
Place a pan, with a lid, over a medium-high heat with a drizzle of oil. When hot, add the diced Onions and fry for 5-6 minutes, until soft and translucent, shifting occasionally. Mix in the drained beans and 100ml of water. Cover with the lid and cook for 5-7 minutes until softened.
MASH IT UP
Once the beans have softened, mash with a potato masher or fork until smooth. Cook for a further 2-3 minutes, stirring often until desired consistency. Remove from the heat and add a squeeze of Lemon juice and seasoning. If the mashed beans are too dry, add a splash of water. Cover to keep warm.
LOCO ABOUT SALAD
When the roast veg has 5 minutes remaining, sprinkle over the cheese and roast for the remaining time, until melted. In a small bowl, combine the diced plum tomato, sliced pickled peppers and shredded green leaves with a drizzle of oil and seasoning. Loosen the créme fraîche with a splash of water and season.
WRAPPING IT UP
Place a pan over a high heat. When hot, add a tortilla and toast for 30 seconds per side until slightly toasted and charred. Remove from the pan, and repeat with the remaining tortillas.
HOLY Guacamole
DIY! Time to plate up the fajitas. Start with the warm tortillas, and smear with some of the créme fraîche. Top with the refried beans and the salad mix. Pile up the cheesy mushrooms and onion, dollop over the Guacamole, and drizzle over the remaining créme fraîche. Serve with any remaining lemon wedges. Bueno, Chef!
GET THE FAJITAS STARTED
Preheat the oven to 200°C. In a large bowl, add the Mexican spice blend, a drizzle of oil and the juice from 3 Lemon wedges. Mix until fully combined. Add the sliced mushrooms and the sliced onion and toss until coated. Place on a greased baking tray and spread out in a single layer. Roast in the hot oven for 15-20 minutes.
REFRIED BEANS
Place a pan, with a lid, over a medium-high heat with a drizzle of oil. When hot, add the diced Onions and fry for 6-7 minutes, until soft and translucent, shifting occasionally. Mix in the drained beans and 150ml of water. Cover with the lid and cook for 5-7 minutes until softened.
MASH IT UP
Once the beans have softened, mash with a potato masher or fork until smooth. Cook for a further 2-3 minutes, stirring often until desired consistency. Remove from the heat and add a squeeze of Lemon juice and seasoning. If the mashed beans are too dry, add a splash of water. Cover to keep warm.
LOCO ABOUT SALAD
When the roast veg has 5 minutes remaining, sprinkle over the cheese and roast for the remaining time, until melted. In a small bowl, combine the diced plum tomato, sliced pickled peppers and shredded green leaves with a drizzle of oil and seasoning. Loosen the créme fraîche with a splash of water and season.
WRAPPING IT UP
Place a pan over a high heat. When hot, add a tortilla and toast for 30 seconds per side until slightly toasted and charred. Remove from the pan, and repeat with the remaining tortillas.
HOLY Guacamole
DIY! Time to plate up the fajitas. Start with the warm tortillas, and smear with some of the créme fraîche. Top with the refried beans and the salad mix. Pile up the cheesy mushrooms and onion, dollop over the Guacamole, and drizzle over the remaining créme fraîche. Serve with any remaining lemon wedges. Bueno, Chef!
GET THE FAJITAS STARTED
Preheat the oven to 200°C. In a large bowl, add the Mexican spice blend, a drizzle of oil and the juice from 4 Lemon wedges. Mix until fully combined. Add the sliced mushrooms and the sliced onion and toss until coated. Place on a greased baking tray and spread out in a single layer. Roast in the hot oven for 15-20 minutes.
REFRIED BEANS
Place a pan, with a lid, over a medium-high heat with a drizzle of oil. When hot, add the diced Onions and fry for 6-7 minutes, until soft and translucent, shifting occasionally. Mix in the drained beans and 200ml of water. Cover with the lid and cook for 5-7 minutes until softened.
MASH IT UP
Once the beans have softened, mash with a potato masher or fork until smooth. Cook for a further 2-3 minutes, stirring often until desired consistency. Remove from the heat and add a squeeze of Lemon juice and seasoning. If the mashed beans are too dry, add a splash of water. Cover to keep warm.
LOCO ABOUT SALAD
When the roast veg has 5 minutes remaining, sprinkle over the cheese and roast for the remaining time, until melted. In a small bowl, combine the diced plum tomato, sliced pickled peppers and shredded green leaves with a drizzle of oil and seasoning. Loosen the créme fraîche with a splash of water and season.
WRAPPING IT UP
Place a pan over a high heat. When hot, add a tortilla and toast for 30 seconds per side until slightly toasted and charred. Remove from the pan, and repeat with the remaining tortillas.
HOLY Guacamole
DIY! Time to plate up the fajitas. Start with the warm tortillas, and smear with some of the créme fraîche. Top with the refried beans and the salad mix. Pile up the cheesy mushrooms and onion, dollop over the Guacamole, and drizzle over the remaining créme fraîche. Serve with any remaining lemon wedges. Bueno, Chef!
Frequently Asked Questions
What is the preparation time for Mushroom Fajitas?
The preparation time for Mushroom Fajitas with guacamole, refried beans & pickled bell peppers is between 20 and 35 minutes.
What is the total time required to make Mushroom Fajitas with guacamole, refried beans & pickled bell peppers?
The total time required to make Mushroom Fajitas with guacamole, refried beans & pickled bell peppers is between 40 and 60 minutes.
How many servings does Mushroom Fajitas provide?
4 servings
What are the main ingredients in Mushroom Fajitas?
Black Beans, Creme Fraiche, Grated Mozzarella & Cheddar Cheese Mix, Green Leaves, Guacamole, Lemon, Lemons, NOMU Mexican Spice Blend, Onion, Onions, Pickled Bell Peppers, Plum Tomato, Plum Tomatoes, Portobellini Mushrooms, Wheat Flour Tortillas
What is the nutritional information of Mushroom Fajitas?
Calories: 1130, Carbs: 94 grams, Fat: grams, Protein: 39.3 grams, Sugar: 27 grams, Salt: 2474 grams
How do I prepare Mushroom Fajitas?
REFRIED BEANS: Place a pan, with a lid, over a medium-high heat with a drizzle of oil. When hot, add the diced onions and fry for 5-6 minutes, until soft and translucent, shifting occasionally. Mix in the drained beans and 100ml of water. Cover with the lid and cook for 5-7 minutes until softened. MASH IT UP: Once the beans have softened, mash with a potato masher or fork until smooth. Cook for a further 2-3 minutes, stirring often until desired consistency. Remove from the heat and add a squeeze of lemon juice and seasoning. If the mashed beans are too dry, add a splash of water. Cover to keep warm. LOCO ABOUT SALAD: When the roast veg has 5 minutes remaining, sprinkle over the cheese and roast for the remaining time, until melted. In a small bowl, combine the diced plum tomato, sliced pickled peppers and shredded green leaves with a drizzle of oil and seasoning. Loosen the créme fraîche with a splash of water and season. WRAPPING IT UP: Place a pan over a high heat. When hot, add a tortilla and toast for 30 seconds per side until slightly toasted and charred. Remove from the pan, and repeat with the remaining tortillas. HOLY GUACAMOLE: DIY! Time to plate up the fajitas. Start with the warm tortillas, and smear with some of the créme fraîche. Top with the refried beans and the salad mix. Pile up the cheesy mushrooms and onion, dollop over the guacamole, and drizzle over the remaining créme fraîche. Serve with any remaining lemon wedges. Bueno, Chef! GET THE FAJITAS STARTED: Preheat the oven to 200°C. In a large bowl, add the Mexican spice blend, a drizzle of oil and the juice from 2 lemon wedges. Mix until fully combined. Add the sliced mushrooms and the sliced onion and toss until coated. Place on a greased baking tray and spread out in a single layer. Roast in the hot oven for 12-15 minutes.
What should be prepared from my kitchen to make Mushroom Fajitas?
Black Beans, Creme Fraiche, Grated Mozzarella & Cheddar Cheese Mix, Green Leaves, Guacamole, Lemon, Lemons, NOMU Mexican Spice Blend, Onion, Onions, Pickled Bell Peppers, Plum Tomato, Plum Tomatoes, Portobellini Mushrooms, Wheat Flour Tortillas
How many calories does Mushroom Fajitas have?
1130 calories
How much fat content does Mushroom Fajitas have?
grams
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