eCook Meal
Mushroom Fajitas
with guacamole, refried beans & pickled bell peppers
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!
Serving guide
Choose your portion size.
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!
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
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!
NOMU Mexican Spice Blend - 40ml
Lemons - 2
Portobellini Mushrooms - 500g
Onions - 2
Black Beans - 240g
Grated Mozzarella & Cheddar Cheese Mix - 320g
Plum Tomatoes - 2
Pickled Bell Peppers - 200g
Green Leaves - 80g
Crème Fraîche - 190ml
Wheat Flour Tortillas - 8
Guacamole - 320g
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R295.41
for 4 servings · R73.85 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Guacamole needs 320 gGuacamole Seasoning 40 g 40 g at R20.99 · 8.0× packsR167.92
-
Black Beans needs 240 gBlack Beans 500 g 500 g at R57.99 · 48% of packR27.84
-
Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
-
Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
-
Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
-
Crème Fraîche needs 190 mlSour Cream 250 ml 250 ml at R36.99 · 76% of packR28.11
-
Plum Tomatoes needs 2Whole Red Baby Plum Tomatoes in Tomato Juice 400 g R39.99 · whole pack (size can't be divided)R39.99
Not in the Woolies basket — source these elsewhere:
- Pickled Bell Peppers
- Wheat Flour Tortillas
- Portobellini Mushrooms
- NOMU Mexican Spice Blend
- Grated Mozzarella & Cheddar Cheese Mix
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Green Leaves, Guacamole, Lemon, Mozzarella & Cheddar Cheese Mix, NOMU Mexican Spice Blend, Onion, Pickled Bell Peppers, Plum Tomato, Portobellini Mushrooms, Wheat Flour Tortilla
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. 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! 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. 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. 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. 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.
What should be prepared from my kitchen to make Mushroom Fajitas?
Black Beans, Creme Fraiche, Green Leaves, Guacamole, Lemon, Mozzarella & Cheddar Cheese Mix, NOMU Mexican Spice Blend, Onion, Pickled Bell Peppers, Plum Tomato, Portobellini Mushrooms, Wheat Flour Tortilla
How many calories does Mushroom Fajitas have?
1130 calories
How much fat content does Mushroom Fajitas have?
grams