Vegetarian Fajitas With Sizzling Peppers & Portobello

Preheat the oven to 120 degrees C.

Roughly chop the fresh coriander.

Cut the lime in half and juice, reserving the correct amount for the marinade.

To make the marinade, add together in a bowl; the fajita spices, lime juice, honey, garlic, brown sugar, fresh coriander and Worcestershire sauce.

Slice the mushrooms into thick strips.

Julienne the red and orange capsicum.

Thickly slice the red onion.

Add the mushrooms, peppers and red onion to the marinade and set aside.

Grate the cheese.

Put the tortillas in the oven to warm.

Heat the vegetable oil in a frying pan over medium-high heat.

Add the marinaded mushroom, onion and capsicum to the pan.

Add the jalepeno peppers.

Continue to cook until the vegetables have softened.

Remove the tortillas from the oven and serve with the cooked vegetables, sour cream and grated cheese.