Portobello Mushroom Fajita

Portobello Mushroom Fajita

with Refried Beans and Sriracha Salsa

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We love good Portabello Mushroom Fajita & Sriracha Salsa and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Preparation Time30 minutes
Difficulty levelLevel 2
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 punnet(s)

Portobello Mushroom

1 unit(s)

Red Onion

1 unit(s)

Garlic Clove

1 unit(s)

Baby Gem Lettuce

1 pack(s)

Black Beans

1 punnet(s)

Baby Plum Tomatoes

1 sachet


1 block(s)

Cheddar Cheese


1 pot(s)

Mexican Spice

1 sachet

Vegetable Stock Powder


4 unit(s)

Wholemeal Tortilla


Not included in your delivery

150 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
Energy (kJ)2050 kJ
Energy (kcal)490 kcal
Fat11.0 g
of which saturates4.0 g
Carbohydrate63 g
of which sugars12.0 g
Dietary Fiber7 g
Protein24 g
Salt3.43 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Frying Pan
Potato Masher
Instructionsarrow up iconarrow up icon
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Preheat the oven to 200°C. Place the portobello mushrooms onto a baking tray. Drizzle with oil and season with salt and pepper. Pop the baking tray onto the top shelf of the oven. Roast until tender, 20-25 mins.


While the mushrooms cook, halve, peel and thinly slice the red onion. Peel and grate the garlic (or use a garlic press). Trim the root from the baby gem lettuce then halve lengthways. Thinly slice widthways. Drain and rinse the black beans in a sieve.


Roughly chop the tomatoes into very small pieces. Place in a bowl, making sure you don't leave behind any of the delicious tomato juices. Add a drizzle of olive oil and squeeze in the sriracha. TIP: Be careful it's hot, just add a little to start. Season with salt and pepper to taste and set to one side. Grate the cheddar cheese and set aside.


Heat a drizzle of oil in a large frying pan over medium-high heat. Once hot, add the onion. Cook until softened and lightly coloured, 5-6 mins, then stir in the garlic and Mexican spice mix (don't add it all if you don’t like too much heat!). Cook for 1 more minute, then add the beans, water (see ingredients for amount) and stock powder to the pan. Stir everything together and cook until the beans begin to break down, 5-6 mins.


After 5-6 mins, break up half of the beans with a potato masher (or the back of a fork) and continue simmering until the beans have thickened,3-5 mins. Remove the pan from the heat and season with salt and pepper to taste. Place the tortillas onto the middle shelf of the oven to warm through, 1-2 mins.


Just before you’re ready to serve, thinly slice the mushrooms (take care, they're hot!) and add their roasting juices to the bean filling to add some extra flavour. Once everything is ready, pop the tortillas on a plate and fill them with the lettuce and beans. Top with the roasted mushroom slices on top and spoon over the tomato salsa. Sprinkle over the cheese, roll up and enjoy!