I have yet to meet someone who doesn't like fajitas. The seasoning level can be adjusted simply so that they are never too hot, or not hot enough and the tortilla wraps have a delicious texture and cool flavour that complements the fajita filling. I like to serve fajitas with salsa, sour cream, guacamole, grated cheese, sliced tomatoes and lettuce so that people can pile their wraps as they like. This is a vegetarian version of the traditional chicken version, and I think it is more flavoursome and attractive than the usual fajita mix. The quantities shown in this recipe serve 4 as a main meal.

Ingredients

• 1 Large onion, roughly chopped
• 2 cloves Garlic, finely chopped
• 6 Peppers, chopped (preferably a variety of colours)
• 2 Tomatoes, chopped
• Juice of a Lemon
• 1 tbsp Flour
• 1 tsp Chilli powder
• 1/2 tsp Sugar
• 1/2 tsp Paprika
• 1 Vegetable stock cube
• Pinch Cumin

Method

1. Gently fry the onion and garlic over a medium heat until the onion has softened.
2. Add the peppers and tomatoes, and fry for a further 10 minutes.
3. Add the remaining ingredients and continue to fry for a further 10 minutes, adding a little water if necessary so that it doesn't stick.
4. Serve immediately.