Mushroom & Butterbean Fajitas
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Mushroom & Butterbean Fajitas
Cesar Roden
Rated 5.0 stars by 1 users
Author:
Cesar Roden
Servings
4
Prep Time
5 minutes
Cook Time
10 minutes
Our fresh, frozen fajita paste works a charm with chicken and other meats but in the below recipe we’ve gone for a satisfying veggie feast using delicious butter beans 🫘 from @boldbeanco
Ingredients
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2 pots Ice Kitchen Fajita paste
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2 tbsp vegetable oil
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1 sliced green pepper
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1 sliced red pepper
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1 jar (570g) butter beans
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2 medium sliced onion
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480g mushrooms (thick sliced)
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Tortillas, avocado, sour cream & cheese
Directions
Fry onions & peppers in 1 tbsp oil for 5 mins, then set aside.
In the same pan, add 1 tbsp of oil & melt the frozen paste on a low heat, taking care not to burn it.
Add mushrooms & cook for 4-5 mins on med-high heat, making sure most of the water from the mushrooms has cooked off.
Stir in cooked onions & peppers.
Serve with warm tortillas & fillings.