The secret to these chipotle mushroom fajitas is our Fresh Thyme & Balsamic Dressing which gives a sweet, almost caramelised edge to the veggies. We add lime, chipotle paste, and cumin to spice things up, then finish with our favourite garnishes: fresh tomato salsa, sliced avocados, lots of fresh coriander, and a final drizzle of dressing.
You can make a meaty version of these fajitas by adding sliced sirloin steak or chicken breast to the mix.
Quick and Easy Chipotle Mushroom Fajitas
250g cremini mushrooms (or 4 large portobello mushrooms, sliced into strips)
1 large onion, halved and thinly sliced
1 red or yellow pepper, thinly sliced
1 green bell pepper, thinly sliced
Kentish oils rapeseed oil for cooking
For the marinade
3 Tbsp A Little Bit Fresh Thyme & Balsamic Dressing
juice of 1 lime
2 tsp chipotle paste
1 tsp ground cumin
pinch of salt and pepper
handful of chopped fresh coriander
To serve (feel free to mix and match your favourite toppings)
Corn or flour tortillas, warmed
More fresh coriander
Sliced avocado or guacamole
Fresh salsa
Crumbled feta cheese
Sour cream
Method
Preheat the oven to 200 C.
Make the marinade by combining all of the ingredients in a large bowl. Taste and check for spice levels - add more chipotle paste if you want extra heat.
Add the prepared veggies to the bowl and toss well. Let marinade for about 15 minutes. Meanwhile, wrap the tortillas in kitchen foil and place in the oven to warm through.
Place a frying pan over medium-high heat and add a bit of oil. When hot, quickly cook the marinated vegetables until the onions and peppers are tender (cook in batches if needed so as to not overcrowd the pan - you can keep the veggies warm in the oven as they finish).
Serve with warm tortillas and your favourite toppings.
