Mushroom Fajitas With Guacamole Food

PORTABELLA MUSHROOM FAJITAS

Steps:

• In 10-inch nonstick skillet, heat oil, garlic, cumin and salt over medium-high heat. Add mushrooms and bell pepper and onion stir-fry; cook 4 to 6 minutes, stirring frequently, until vegetables are crisp-tender. Sprinkle with cilantro and lime juice.
• Spoon about 1/2 cup mushroom mixture onto each tortilla; roll up. Serve with guacamole and salsa if desired.

MUSHROOM FAJITAS WITH GUACAMOLE

Steps:

• To make the guacamole, mash the avocados and stir together with the lime juice, chilli and garlic. Season to taste and set aside.
• Heat the oil in a large, lidded pan over a high heat and cook the onion and peppers, uncovered, for 5 minutes. Add the mushrooms, stir together well, turn the heat down a little, put the lid on and cook for 5 minutes. Remove the lid, turn the heat back up and cook, stirring, for 5-6 more minutes, to evaporate some of the liquid. Stir in the tomato puree, Mexican seasoning and Tabasco. Stir well and cook for a minute more to create a sauce.
• Divide the mushrooms and a little sauce between each of the tortillas, top with some sour cream, guacamole, and a handful of coriander. Roll up and serve.

MUSHROOM FAJITAS WITH AVOCADO HUMMUS

Steps:

• Put the avocado, chickpeas, garlic, lemon zest and juice in a food processor and whizz together until it forms a chunky consistency. Spoon into a bowl, season and stir in the tomatoes.
• Drizzle the onion and mushroom with the oil and sprinkle over the fajita seasoning. Heat a griddle pan over a high heat and cook the onion for 2 mins on each side, then remove from the pan and keep warm. Cook the mushrooms for 2 mins on each side or until softened and turning golden in places.
• Spread some of the avocado hummus down the middle of each wrap and top with the mushrooms and onions. Add shredded lettuce and a dash of Tabasco, if you like, and wrap up.