Vegetable fajitas

2 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 5 2 rating(s)
Vegetable fajitas with mushroom, yoghurt, tomato and coriander

Little parcels loaded up with exciting Mexican flavours – fun to prepare and to eat!

20 minutes

Serves 2

Rachel Clark

Recipe by: Rachel Clark | Health Promotion Manager

Fajitas are fun to prepare and this version is no different. Having a veggie filling can pack in as many as four of your 5 A DAY, and using low-fat yoghurt instead of sour cream cuts the calories.

Rachel Clark

Recipe by: Rachel Clark | Health Promotion Manager

Fajitas are fun to prepare and this version is no different. Having a veggie filling can pack in as many as four of your 5 A DAY, and using low-fat yoghurt instead of sour cream cuts the calories.

Ingredients

For the guacamole:

  • ½ avocado
  • 2 teaspoons lemon juice
  • Freshly ground black pepper

For the salsa:

  • 8 cherry tomatoes, washed and quartered
  • 2 spring onion, washed and finely chopped
  • Chopped coriander
  • Freshly ground black pepper

For the fajitas:

  • 4 mini flour tortilla flat bread wraps
  • 2 tablespoons low-fat plain yoghurt

For the filling:

  • 1 tablespoon vegetable oil
  • 1 red onion, sliced
  • 2 cloves of garlic, finely chopped
  • 2 courgettes, chopped
  • 8 mushrooms, chopped
  • 1 red pepper, sliced lengthways
  • 1 green pepper, sliced lengthways
  • Pinch of chilli powder
  • Pinch of oregano
  • Freshly ground black pepper

CALORIES: 409

FAT: 18g

5 A DAY: 4

SALT: 0.7g

SUGAR: 16.6g

Method

  1. Remove the avocado flesh from the skin and place in a flat-bottomed bowl. Mash with a fork to make a rough paste. Add a little freshly milled pepper and the lemon juice and blend together.
  2. Place the chopped tomato, spring onion and coriander in a small bowl and stir.
  3. In a thick-bottomed frying pan add the oil and sauté the onion until it begins to soften. Add the garlic and courgette and cook for 2–3 minutes. Add the mushrooms, peppers, chilli powder, oregano and black pepper to taste. Cook for a further 5 minutes, stirring all the time and serve immediately (usually from the sizzling pan).
  4. Warm the tortilla wraps as indicated on the packet (usually in a microwave or oven), divide the vegetable mixture between the tortillas, and top with the salsa, guacamole and yoghurt. Fold up one end of the tortilla, then one side across, before wrapping the remainder around to form a small parcel.

If you’re watching your weight, you could give the guacamole a miss and add extra veggies instead

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