Mexican vegetable fajita – by Aaron Sanchez

The recipe for Mexican Veg Fajitas comes from the Tex-Mex cuisine. The vegetarian version frequently includes grilled veggies such as tri-colored bell peppers and onions, which are seasoned with cumin powder, paprika, and garlic. The Fajitas are served with stir-fried beans, Mexican tomato salsa, sour cream, tortillas, and nachos on a sizzling dish. All of these are served on the table together, and guests can put whatever they want on a tortilla with Grilled fajitas. Chicken is used in the non-vegetarian variant, which is then served on tacos or tortillas.

What you need:

• 8 corn or flour small tortillas
• 4 big green peppers (or any other color, you can mix them too),
• 1 onion
• Coriander
• 240 g mushrooms
• 2 medium zucchini
• Cheese
• 2 spring onions
• Salt
• You can have a combination of your favorite vegetables too. There are no standard ones.

How to cook:

• Slice your vegetables using the Julian cut style.
• Put them in a pan and add some sunflower oil and seasoning. Sizzle the vegetables on the high heat until they look a bit wilted. Set aside and let them cool.
• Grate some cheese and add to the cold vegetables and mix.
• Scoop the vegetables onto the tortillas and roll to close it up.
• Bake in the oven at 200 degrees for 3 minutes. The cheese will make it stick together.
• Get out and serve. You can garnish with some coriander leaves for a beautiful presentation.