Vegetable Fajitas

Learn to cook Video below

Preparation: 5 mins

Cooking: 15 mins

Serves 4

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• 1 Onion (150g) (Medium Sized)

• 6 Mushrooms (60g) (Medium Sized)

• 1 Tablespoons Vegetable Oil (10ml)

• 1 Green Pepper (160g)

• 1 Red Pepper (160g)

• 1 Tins Red Kidney Beans (400g)

• 1 Tins Chopped Tomatoes (400g)

• 1 Teaspoons Chilli Powder (3g)

• 1 Pinch Ground Black Pepper (1g)

• 8 Wheat Tortillas (480g)

• Natural Yogurt (100ml)


  1. Wash and slice all the vegetables. Drain and rinse the kidney beans.
  2. Heat oil in a pan, fry the onions until golden then add the mushrooms for 2 minutes, then the peppers for a further 2 minutes.
  3. Stir in the chopped tomatoes and kidney beans. Add the chilli powder and black pepper.
  4. Bring to boil and then simmer on a low heat for 10-15 minutes.
  5. For each tortilla place the vegetable mixture down the centre and top with natural yogurt. Fold as per instructions on the packet.
  6. Repeat for each tortilla and serve.
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