Mushroom fajitas, green tomato salsa, avocado

WRITTEN RECIPE AND DOWNLOADABLE RECIPE CARD BELOW

READY IN: 20 MINS

INGREDIENTS‭:‬

Green tomato salsa

Tortillas

Field mushrooms

Avocado

Red capsicum

Green capsicum

Brown onion

Long red chilli

*Corn not included due to supplier shortage. More of other ingredients have been supplied instead.

 

PANTRY STAPLES‭:‬ Cooking oil, salt

ALLERGENS‭:‬ Gluten, wheat, onion, garlic

NOTE‭: ‬We have supplied small tortillas instead of the large tortillas as shown in the picture online.

DIETARY INFORMATION‭:‬

Green tomato salsa: Ingredients: Tomatoes, onion, herbs, spices, garlic, lime juice, citric acid, salt. Allergens: onion and garlic

Tortilla: Ingredients: Wheat flour, water, soybean oil, canola oil, mono-digloycerides, salt, baking powder, vegetable shortening, calcium propionate, fumaric acid

  

METHOD:

1. Prepare the ingredients: Wash the vegetables. Thinly slice the mushrooms. Thinly slice the capsicums. Thinly slice the onions. Peel and slice the avocado. Thinly slice the chilli. 

2. Cook the vegetables: Heat a barbecue, frying pan or flat grill pan over high heat. Add the mushrooms with a drizzle of cooking oil. Cook the mushrooms until tender. Add the onions, capsicums and chilli. Cook, stirring, until the capsicums are just tender. Mix through a spoon of the green tomato salsa.

3. Heat the tortillas: Cook the flatbread directly over a gas flame (or in a frying pan or in the oven) for 10 seconds each side or until warmed through. 

4. To serve: Place the mushroom mix onto a serving plate. Serve with the sliced avocado. Serve with the tortillas and the remaining green tomato salsa.

 

For downloadable pdf version, click here.