Recipe: Vegetable Fajitas

Vegetable Fajitas

Serves 2


Purple's Notes: This is a basic fajita recipe for someone who has never put fajitas together. To simplify it even further, you can forgo the guacamole and just add slices of avocado among the cooked vegetables. You can skip steps 3 and 4 if you do this. I also like to add sour cream at the very end!

Ingredients:
1 onion
1 red bell pepper
1 green bell pepper
1 yellow bell pepper
1 garlic clove, crushed
8 oz. mushrooms
6 Tbs. vegetable oil
2 Tbs. medium chili powder
salt and freshly ground black pepper

For the guacamole:
1 ripe avocado
1 shallot, coarsely chopped
1 fresh green chile, seeded and coarsely chopped
juice of 1 lime

To serve:
4-6 flour tortillas, warmed
1 lime, cut into wedges
sprigs of cilantro

Directions:

1. Slice the onion. Cut the peppers in half, removed the seeds and cut the flesh into strips. Combine the onion and peppers in a bowl. Add the crushed garlic and mix lightly.

2. Remove the mushroom stalks. Slice the mushroom caps and add to the pepper mixture in the bowl. Mix the oil and chili powder in a cup, pour over the vegetable mixture and stir well. Set aside.

3. Make the guacamole. Cut the avocado in half and remove the pit and the peel. Put the flesh into a food processor or blender with the shallot, green chile and lime juice.

4. Process for 1 minute, until smooth. Scrape into a small bowl, cover tightly and put into the refrigerator to chill until required.

5. Heat a frying pan or wok until very hot. Add the marinated vegetables and stir-fry over high heat for 5-6 minutes, until the mushrooms and peppers are just tender. Season with salt and pepper. Spoon the filling onto each tortilla and roll up. Garnish with cilantro and serve with guacamole and lime wedges.


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