What are the main ingredients in Mushroom Fajitas?

Oil (cooking, olive or coconut), Salt & Pepper, Water

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water

Mushroom Fajitas

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

with guacamole, refried beans & pickled bell peppers

Hands on Time: 20 - 35 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

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

Serves 1

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!

NOMU Mexican Spice Blend - 10ml
Lemon - 1
Portobellini Mushrooms - 125g
Onion - 1
Black Beans - 60g
Grated Mozzarella & Cheddar Cheese Mix - 80g
Plum Tomato - 1
Pickled Bell Peppers - 50g
Green Leaves - 20g
Crème Fraîche - 45ml
Wheat Flour Tortillas - 2
Guacamole - 80g

Download the Recipe

Serves 2

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!

NOMU Mexican Spice Blend - 20ml
Lemon - 1
Portobellini Mushrooms - 250g
Onion - 1
Black Beans - 120g
Grated Mozzarella & Cheddar Cheese Mix - 160g
Plum Tomato - 1
Pickled Bell Peppers - 100g
Green Leaves - 40g
Crème Fraîche - 85ml
Wheat Flour Tortillas - 4
Guacamole - 160g

Download the Recipe

Serves 3

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!

NOMU Mexican Spice Blend - 30ml
Lemons - 2
Portobellini Mushrooms - 375g
Onions - 2
Black Beans - 180g
Grated Mozzarella & Cheddar Cheese Mix - 240g
Plum Tomatoes - 2
Pickled Bell Peppers - 150g
Green Leaves - 60g
Crème Fraîche - 125ml
Wheat Flour Tortillas - 6
Guacamole - 240g

Download the Recipe

Serves 4

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!