Fajitas

Other recipes | Special meals and treats.

Based on BHF Fajitas.

Quorn Fajitas

Marinade

Ingredients

• 7.5ml vegetable oil.
• 5ml smoked paprika.
• 2.5ml ground cumin.
• 2.5ml ground coriander.
• 1ml freshly ground black pepper.
• 1ml chilli powder.
• ½ clove garlic, crushed.
• Zest of 1 lime.
• 156g Quorn Fillets, defrosted and sliced into strips.

The vegetables

Ingredients

• 15ml vegetable oil.
• ¼ red onion, sliced.
• ½ red pepper cut into thin strips.
• ½ orange pepper cut into thin strips.
• 75g mushrooms, button or chestnut, sliced.
• ½ clove garlic, crushed.
• 100g tinned kidney beans, drained and rinsed.
• 50g baby spinach leaves.

Salsa

Ingredients

• 2 wholemeal tortilla wraps
• 25g reduced-fat cheese, grated
• 40g Guacamole
• 50g Natural yogurt

Directions

The marinade

1. Mix the oil, smoked paprika, cumin, coriander, black pepper, chilli powder, garlic and lime zest in a bowl and stir into a paste.
2. Add the strips of Quorn Fillets and stir to evenly coat with the marinade.
3. Cover and refrigerate for at least 30 minutes.

The salsa

1. Combine all the salsa ingredients in a bowl, season well with freshly ground black pepper.
2. Seal and refrigerate until needed.
3. Prep all the vegetables.

Cook the vegetables and quorn

1. Heat a 7.5ml oil in a large pan over a medium heat and add the marinade Quorn Fillet strips.
2. Cook for 5-7 minutes turning occasionally. Once cooked, carefully remove from the pan and keep warm.
3. Heat the remaining oil in the same pan and add the onion slices.
4. Cook for 2-3 minutes before adding the peppers.
5. Continue cooking until they begin to soften then add the mushrooms.
6. Stir well and continue to cook for 5 minutes until cooked.
7. Add the crushed garlic and cook for another minute.
8. Stir in the cooked Quorn Fillet strips, kidney beans and spinach and cook to heat through.

Serve in the fijitas with people able to grab the dips and sauces they require.

Other recipes | Special meals and treats.