Vegetable Fajitas - Mexican Recipe

Vegetable Fajitas - Mexican Recipe

Moist and bursting with Mexican flavours, these vegetable fajitas offer you the goodness of mushrooms with the earthiness of air fried caramelised onions. Loads of fresh coriander and garlic greens, tangy quark instead of sour cream brings this together as a healthier alternative.

Cooking time
30 min
Serves
4
0
1

Ingredients

    • 8 corn tortillas

     

     

    Mushroom Onion Filling

     

     

    • 100g onions, finely sliced
    • 1 tsp Saffola oil
    • 400g button mushroom, chopped
    • 2 tbsp finely chopped garlic
    • 1 tbsp Saffola oil
    • 1 packet masala oats
    • 1/2 tsp red chili flakes
    • 15 ml / 1 tbsp Worcestershire sauce
    • 1 tsp Tabasco
    • Freshly ground black pepper
    • 1/2 cup finely chopped fresh coriander
    • 5-6 garlic greens, chopped
    • 125ml quark or Yogurt
    • Juice of 1 lime

     

     

    Salad

     

     

    • 2 bell pepper, red & yellow, julienned
    • Salad leaves {red lettuce, rocket etc}
    • 2 tsps chopped garlic greens, fresh red chili

How to make Vegetable Fajitas - Mexican

     

    Filling

     

     

    • Toss the sliced onions in 1 tsp Saffola oil, add a pinch of salt and caramelise them in the air fryer, 160C, about 15-20 minutes. Check and stir once or twice
    • In the meantime, heat oil in a large wok. Add garlic and red chili flakes, saute 5 minutes until the garlic is fragrant
    • Add the sliced mushrooms and 1/2 tsp salt, stir well, cover and cook on high flame for 3-4 minutes to allow the mushrooms to release water. Add 1 pkt masala oats, and cook over high flame, stirring once in awhile until the mushrooms are almost dry
    • Add the garlic greens, fresh coriander, worcestershire sauce and fresh pepper. Stir well, add the caramelised onions and season with freshly ground pepper
    • Add the quark and lime juice, and stir well until the quark melts and forms a nice sauce.Taste and adjust seasoning if required

     

    Assemble

     

    • Lay the tortilla on a plate. Line with salad leaves, top with bell peppers, followed by the mushroom caramelised onion filling. Sprinkle over chopped garlic greens  and fresh red chili as garnishing
    • Fold over the tortilla and fasten with toothpicks. Gently heat on a very low pan for 5 minutes. Serve warm

     

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