Veggie fajitas

Download printable recipe

These yummy veggie fajitas taste great and are lots of fun to make. Children can practise their chopping and peeling skills too.

Veggie Fajitas300x300

Equipment

  • Colander

  • Knife

  • Chopping board

  • Measuring spoons

  • Wok with lid

  • Wooden spoon

  • Can opener

  • Spoon

  • Frying pan

Method

  • Step 1

    Wash the peppers, chilli (if using fresh) and lettuce.

  • Step 2

    Finely shred the lettuce and set aside for serving later.

  • Step 3

    Peel and chop the onion into long, thin strips as fajitas should contain long strips of vegetables and not chunks.

  • Step 4

    Cut both peppers in half, scoop out and discard the white pitch and seeds. Cut the peppers into long, thin strips.

  • Step 5

    Peel and crush the garlic.

  • Step 6

    Wipe the mushrooms with a clean, damp cloth and then finely slice.

  • Step 7

    Finely chop the chilli (if using fresh). Wash your hands after touching the chilli.

  • Step 8

    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.

  • Step 9

    Add the fresh or powdered chilli and stir for 1 minute.

  • Step 10

    Add the balsamic vinegar (if using) and cook for a few seconds, then add the chopped tomatoes, tomato purée and oregano.

  • Step 11

    Add black pepper to taste (if using) and cook for about 4 minutes, or until the mixture has thickened.

  • Step 12

    Heat the tortilla wraps according to the packet instructions.

  • Step 13

    Place some of the vegetable mixture along the centre of each tortilla wrap, add some shredded lettuce and 1x5ml spoon soured cream.

  • Step 14

    Fold the bottom of the tortilla wrap over first, to hold the mixture in, and then fold in both sides.

Ingredients

Makes:
Makes 6 small fajitas
2
red peppers
1
red chilli
1/2
small lettuce
1
medium red onion
1
clove garlic
200g
mushrooms
2x15ml
spoons vegetable oil
1x5ml
spoon balsamic vinegar
1x400g
can chopped tomatoes
1x5ml
spoon tomato purée
2x5ml
spoons dried oregano
Freshly ground black pepper
6
flour tortilla wraps
4x5ml
spoons reduced fat soured cream

Top tip(s)

  • Stir-frying needs to be done over a high heat, keep stirring all the time to ensure your food does not burn.