Veggie Fajitas with Mexican ‘Rice’

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Quick, easy and yummy


You’ll need:

  • 4 mixed colour bell peppers
  • 1 large red onion
  • 1 cup of mushrooms (sliced)
  • 3 cloves of garlic (minced)
  • 2 tbsp of olive oil
  • 1 handful of fresh coriander (roughly chopped)
  • 1¼ tsp cayenne pepper
  • 1 tsp cumin
  • 2 tsp smoked paprika
  • 1 handful of fresh coriander (roughly chopped)
  • Salt and pepper
  • Ice berg lettuce

Toppings:

  • Lime wedges
  • Salsa
  • Hot sauce
  • Guacamole
  • Vegan cheese
  • Mixed leaves

For the rice:

  • 3 tbsp of olive oil
  • 1 cup uncooked quinoa
  • 1 tsp minced garlic
  • Salt and pepper
  • ½ tsp of cumin
  • 4 tbsp tomato purée
  • 500 ml vegetable stock
  • 3 tbsp dried coriander

The how to:

  1. pre-heat your oven to 180°C.
  2. Prepare all your sides as this is a super speedy recipe. You can find the quac and salsa recipe HERE.
  3. Wash and prep your lettuce. Carefully tear your iceberg leaves to create your alternative ‘tortilla’.
  4. Slice up your peppers, onions, and mushrooms.
  5. Wash your quinoa then make your Mexican ‘rice’.
    • Heat oil in a large saucepan over medium heat.
    • Add the quinoa and gently stir until it begins to brown.
    • Add the garlic, salt, and cumin and stir the rice until it looks golden.
    • Add the purée, veg stock and coriander then turn the heat up to medium high.
    • Bring the mix to a boil then turn the heat to low and cover the pan with a lid.
    • Simmer for the time advice given on quinoa packet. Remove from heat and fluff with a fork.
  6. FAJITA TIME!! Heat the oil in a large pan over high heat. Toss in the mushrooms, garlic, peppers, onions, chili powder, cumin, smoked paprika, coriander and seasoning. Keep stirring to ensure your veggies don’t burn. Cook for roughly 5 minutes until the veggies just being to soften.
  7. Dish up

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wpid-2015-10-05-07.49.17-1.jpg.jpeg Kisses from cornwall

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