I recently ordered some fairly disappointing mushroom fajitas in a restaurant, (not very spicy, tasteless guacamole, rubbery wraps….ugh), and came away vowing to make some far tastier ones! So if you like juicy, garlicky mushrooms, hot and smoky chipotle tomato sauce, creamy avocado, zingy lime and coriander, what are you waiting for? Stuff them all into a soft tortilla wrap and tuck in – these Portobello and Black Bean Fajitas are for you!
- 200 ml passata
- 2 tsp chipotle paste
- 2 tbsp olive oil
- 2 cloves garlic
- 1 red onion thickly sliced
- 4 portobello mushrooms thickly sliced
- 400 g tin/carton black beans drained and rinsed
- 8 soft tortilla wraps
- Handful fresh baby spinach
- 1 avocado
- 2 spring onions
- Juice of 1 lime
- Handful fresh coriander roughly chopped
Make the chipotle tomato sauce: simply pour the passata and chipotle paste into a small saucepan, and simmer for 20 minutes until reduced. Season to taste with salt and pepper.
Meanwhile, in a large frying pan, heat the olive oil, then add the red onion and garlic. Fry gently for 3-4 minutes until starting to soften. Add the mushrooms and turn up the heat. Cook for 3-4 minutes before adding the black beans. Cook for a further 4-5 minutes over a medium heat, until the mushrooms are brown and tender.
Whilst the mushrooms and beans are cooking, squeeze the lime juice into a bowl. Peel and stone the avocado, cut into large cubes and add to the bowl and toss through the lime juice. Slice the spring onion and roughly chop the coriander, and add these to the same bowl.
Heat through the tortilla wraps according to packet instructions.
To layer up the fajitas, start with a few tablespoons of chipotle sauce, and spread into a circle. Top with spinach leaves, then the mushroom and bean mixture, followed by the avocado, coriander and spring onion. Roll up and eat immediately!