Recipe of Fajitas stuffed with mushroom

Ingredients

• 16 corn tortillas
• For the filling
• 600 g champignons
• 2 cloves garlic
• 200 ml homemade fried tomato
• 2 avocados
• 80 g vegan semi-cured cheese
• 2 tablespoons parsley
• Pinch salt
• Virgin olive oil

Directions

1. 1

   Cut off a little bit of the trunk of the mushrooms

2. 2

   We wash the mushrooms very well to remove the rest of the soil.

3. 3

   Chop the garlic into small pieces. Heat a pan with two or three tablespoons of olive oil and brown them over low heat.

4. 4

   Divide the mushrooms into four parts and then chop them into pieces.

5. 5

   Add the chopped mushrooms to the pan with the garlic and sauté them for 10 minutes. Add a pinch of salt and two tablespoons of parsley while they are cooking.

6. 6

   This is the cheese I use. It is milk-free semi-cured cheese made from soy drink. I bought it at Carrefour.

7. 7

   Cut the cheese carefully because it crumbles quickly. Mix with the preparation.

8. 8

   We open and remove the pulp from the avocados

9. 9

   Cut all the pulp into small pieces and mix it with the previous preparation

10. 10

    Put the corn tortilla and two tablespoons of the preparation in the center part.

11. 11

    We fold one of the corners so that the filling of the fajita does not fall out