Vegetable Fajitas

Preparation: 5 mins

Cooking: 15 mins

Serves 4

Ingredients

• 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)

Wash and slice all the vegetables. Drain and rinse the kidney beans.
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.
Stir in the chopped tomatoes and kidney beans. Add the chilli powder and black pepper.
Bring to boil and then simmer on a low heat for 10-15 minutes.
For each tortilla place the vegetable mixture down the centre and top with natural yogurt. Fold as per instructions on the packet.
Repeat for each tortilla and serve.