Quorn Fajitas

2.5 from 2 ratings

Every year on May 5th, Cinco de Mayo is celebrated to honor Mexican culture and heritage. Try these vegetarian fajitas for a healthy twist on a classic dish.

Servings

servings

Ingredients

2 tablespoon olive oil
1 red onion, thinly sliced
85 gram chestnut mushrooms, quartered
1 yellow pepper, seeded and sliced
1 green pepper, seeded and sliced
250 gram frozen quorn pieces
1/2 teaspoon turmeric
2 teaspoon mild chili seasoning
losalt and freshly ground black pepper to taste
8 flour tortillas
2 little gem lettuces, finely shredded
8 mayonnaise or sour cream
avocado slices sprinkled with chili flakes, to serve

Directions

Heat the oil in a large frying pan or wok and add the onion, mushrooms and peppers. Stir fry for 2-3 minutes then add the Quorn. Sprinkle with spices and stir-fry for 2-3 minutes until the Quorn is hot all the way through. Season to taste with LoSalt and pepper.
Wrap the tortillas in kitchen foil and warm through in a hot oven at 400 degrees F for about 5 minutes. Alternatively dry fry in a frying pan for 1 minute on each side until lighlty charred and warmed through.
Put everything in serving dished in the middle of the table and let everyone help themselves to a tortilla, Quorn mix, shredded lettuce, mayo or sour cream and sliced avocado.