Vegetable Fajitas

The original recipe comes from Click on the title to view the original recipe, including full instructions, nutritional information and useful notes.



  • 1 onion
  • 2 green capsicums
  • 1 head cauliflower
  • 100g portobello or button mushrooms
  • 100g cherry tomatoes
  • 2 tablespoons olive oil
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika (or regular)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt

For Serving:

  • 2 ripe avocados
  • 1 lime
  • ½ teaspoon salt
  • fresh coriander
  • 8 tortillas (flour or corn)
  • 1 can refried beans


  1. Preheat the oven to 215 degrees Celcius.
  2. Thinly slice the onion. Slice the capsicum. Chop the cauliflower info small florets. Chop the mushroom into bite-sized pieces. Keep the cherry tomatoes whole.
  3. Add all veggies to a big bowl and toss them with the olive oil, chili powder, cumin, paprika, garlic powder, onion powder, and salt.
  4. Add the vegetables to 1-2 oiled or lined baking sheet in a single layer. Roast 15 minutes, then remove the sheets, stir the veggies, and sprinkle on another ½ teaspoon salt spread between the trays (¼ teaspoon on each). Stir again, then return to the oven and roast another 10 minutes until tender.
  5. Meanwhile, pit the avocados. Scoop out the flesh into a bowl and mash with a fork. Add the lime juice, salt, and coriander.
  6. Heat the refried beans in a small sauce pan.
  7. If desired, char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. (See How to Warm Tortillas.)
  8. To serve, place the refried beans and roasted veggies in tortillas, and top with avocado mix.


See original recipe at for more detailed notes, nutritional information and more!


View more recipes featuring seasonal ingredients from the Green Connect farm here.