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Mexican veggie fajitas

Mexican veggie fajitas

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Delicious roasted peppers, courgettes and onions in a Mexican sauce, all wrapped up and served with guacamole. Enjoy!

Serves: 4

Ingredients

Woman's Weekly cookery editor Sue McMahon says: For the guacamole, mash 1 ripe avocado with the juice of half a lemon or a 1 lime and season well. For a homemade salsa, finely chop 1 small onion and 2 ripe tomatoes and add some chopped parsley, seasoning and a little oil and vinegar.

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4 peppers, mixed colours, deseeded
2 courgettes
2 red onions, peeled and sliced
2tsp cumin seeds
2tbsp olive oil
1tbsp chipotle paste e.g. Discovery
60g (2oz) wild rocket
Salt and black pepper
1 lime, cut into 6 wedges
8 soft flour tortillas, warmed

To serve:

1 tub ready-made tomato salsa
Guacamole (see Sue's tip, right)
Small tub sour cream
60g (2oz) grated Cheddar cheese

Method

Set the oven to gas mark 6 or 200°C. Cut peppers into strips and the courgettes into sticks or rings. Mix in a large roasting tin with the onion, the cumin seeds, oil and the chipotle paste.
Roast the vegetables for 20-25 mins, until slightly charred.
Add rocket and seasoning to taste and mix until just combined. Squeeze in the juice from 2 of the lime wedges. Take pan to the table or transfer to a hot dish.
Serve with warm tortillas and the rest of the lime wedges, and the tomato salsa, guacamole, sour cream and grated Cheddar cheese. (Not suitable for freezing).

Feature: Kate Moseley. Photos: David Jordan. Props stylist: Sue Radcliffe

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Nutritional information per portion

Calories 554(kcal)
Fat 28.0g
Saturates 11.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.