Veggie fajitasDownload printable recipe
These yummy veggie fajitas taste great and are lots of fun to make. Children can practise their chopping and peeling skills too.
Wash the peppers, chilli (if using fresh) and lettuce.
Finely shred the lettuce and set aside for serving later.
Peel and chop the onion into long, thin strips as fajitas should contain long strips of vegetables and not chunks.
Cut both peppers in half, scoop out and discard the white pitch and seeds. Cut the peppers into long, thin strips.
Peel and crush the garlic.
Wipe the mushrooms with a clean, damp cloth and then finely slice.
Finely chop the chilli (if using fresh). Wash your hands after touching the chilli.
Heat the oil in a wok or a frying pan. Add the garlic, onion and pepper and stir-fry for a further few minutes until they start to soften.
Add the fresh or powdered chilli and stir for 1 minute.
Add the balsamic vinegar (if using) and cook for a few seconds, then add the chopped tomatoes, tomato purée and oregano.
Add black pepper to taste (if using) and cook for about 4 minutes, or until the mixture has thickened.
Heat the tortilla wraps according to the packet instructions.
Place some of the vegetable mixture along the centre of each tortilla wrap, add some shredded lettuce and 1x5ml spoon soured cream.
Fold the bottom of the tortilla wrap over first, to hold the mixture in, and then fold in both sides.