Vegan Mushroom and Black Bean Fajitas

Ingredients

For 4 portions

• 🍄 400g mushrooms
• 🫑 150g red bell pepper
• 🫑 150g yellow bell peppers
• 🫑 150g green bell pepper
• 🧅 200g onions
• 🏺 30ml olive oil
• 🧄 6g garlic
• 🫑 5g smoked paprika
• 🌿 4g cumin powder
• 🌿 2g chilli powder
• 🌿 2g oregano
• 🍋 100g lime
• 🫘 240g black beans, canned
• 🫓 8 8 inch wheat tortilla
• 🥑 200g avocado
• 🍅 200g tomato
• 🥛 150ml soy yoghurt alternative
• 🌿 10g fresh coriander
• 🧂 5g salt

Method

1. Slice the mushrooms (portobello are best), peppers and onion into thick strips.
2. Mix the smoked paprika, cumin, chilli powder, oregano and salt.
3. For the salsa, finely chop the tomatoes with a little of the onion and coriander, and season with lime juice and salt.
4. Heat half the oil in your largest frying pan over a high heat. Fry the mushrooms in a single layer for 5 to 6 minutes, without stirring too much, until browned. Tip out.
5. Add the rest of the oil and the peppers and onion and fry over a high heat for 5 minutes, until charred at the edges but still crunchy.
6. Return the mushrooms, add the garlic and the spice mix and toss for 1 minute. Squeeze over half the lime.
7. Warm the drained black beans in a small pan with a splash of water and a pinch of the spice mix, then mash roughly.
8. Warm the tortillas in a dry pan. Serve everything at the table with sliced avocado, the salsa, soy yoghurt and lime wedges.