Caterers' Pages

Main courses....

SPICY VEGETABLE FAJITAS WITH SALSA
Vegan

Serves 12

Ingredients:

For the salsa

450g/ 1 lb ripe tomatoes, skinned and chopped
4 shallots, skinned and finely chopped
60 ml/ 4 tbsp lime juice
a few drops tabasco sauce (to taste)
handful fresh coriander, chopped
to taste salt and freshly ground black pepper

For the Fajitas

180 ml/ 6 tbsp sunflower oil
4 onions, sliced
4 cloves garlic, chopped
1-2 tsp hot chilli powder
3 red peppers, deseeded and sliced
3 yellow peppers, deseeded and sliced
900g/ 2 lb mushrooms, sliced
4 courgettes, sliced into long thin strips
handful fresh coriander, chopped
to taste salt and freshly ground black pepper
24 soft flour tortillas

Method:

1. To make the salsa, stir all the prepared ingredients together and season to taste.
   
2. For the Fajitas: Heat the oil and fry the onions and garlic until starting to colour. Add the chilli powder and sliced peppers and fry for 5 minutes or until tender.
   
3. Add the mushrooms and courgettes and fry for a further 3 minutes.
   
4. Stir in the chopped coriander and season to taste
   
5. Warm the tortillas and fill each with a large spoonful of vegetables.
   
6. Serve warm (2 per person) with salsa.