Vegetarian Fajitas With Sizzling Peppers & Portobello

Preheat your oven to 200 degrees for the flour tortillas. Begin by thinly slicing the red onion, julienning the orange and red capsicums, and slicing the portobello mushrooms. Also, thinly slice the pickled jalapenos and chop the fresh coriander.

In a large bowl, mix the sliced portobello mushrooms with 2 tablespoons of vegetable oil per person, Worcestershire sauce, fajita spices, a squeeze of honey, and the juice of half a lime per person. Ensure the mushrooms are well coated.

Heat a large frying pan over medium-high heat. Once hot, add the marinated mushrooms to the pan. Cook for about 5 minutes, or until they begin to soften and brown. Remove the mushrooms from the pan and set aside.

In the same pan, add a little more vegetable oil if needed, then sauté the sliced red onion and capsicums for about 5 minutes, or until they are soft and slightly charred. During the last minute of cooking, add thinly sliced garlic to the pan for a fragrant touch.

Wrap the flour tortillas in aluminum foil and warm in the preheated oven for about 5-10 minutes, or until heated through.

Combine the cooked mushrooms back into the pan with the sautéed vegetables. Stir in a pinch of brown sugar and adjust the seasoning with salt and pepper to taste. Warm through for a couple of minutes.

Serve the sizzling vegetable and mushroom mix on the warmed flour tortillas. Top with grated cheddar cheese, sour cream, pickled jalapenos, and fresh coriander. Accompany with lime wedges on the side for extra zest.