Mushroom fajitas, green tomato salsa, avocado
WRITTEN RECIPE AND DOWNLOADABLE RECIPE CARD BELOW
Green tomato salsa
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.
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
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.