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Ingredients
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red, green and yellow peppers - 1 for
each
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onion - 1
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garlic - 1 clove, crushed
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chili powder - 1 tbsp
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mushrooms - 200g, stalks removed
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vegetable oil - 5 tbsp
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ground black pepper and salt
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flour tortillas - 4
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lime - 1, cut into wedges
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sprigs of fresh coriander
For the guacamole
Method
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Slice the onion, cut the peppers
half, remove the seeds and cut the flesh into strips. Combine
the garlic, onion and pepper in a bowl, mix well.
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Slice the mushroom caps and add to
the pepper mixture. Mix well the oil and chili powder together
and pour over the vegetables mixture, stir well and set aside.
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Prepare the guacamole, cut the
avocado in half and remove the stone and the peel. Process the
avocado in the blender together with green chili, lime juice and
shallot, until they are smooth. Scrape into a bowl, cover
tightly and keep in the fridge to chill until required.
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Heat the oil in a pan, stir-fry
the marinated vegetables over high heat for 5 minutes until the
mushrooms and peppers are just tender.
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Season with pepper and salt. Spoon
the filling on to each tortilla and roll up. Garnish with
coriander, serve with the lime wedges and guacamole. Serves 2-3.
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