Veggie fajitas with lime sauce

Name: veggie fajitas with lime sauce
Total time: 10 min
Yield: 4
Ingredients: 1 dash olive oil; 1 Red pepper; 1 green pepper; 1 yellow bell pepper; 400 gram bottle gourd; 1 onion; 4 tablespoon Mexican spices; 250 gram Chestnut mushroom; 250 gram mushroom; 200 gram maize; 4 big tortilla wrap; 8 little tortilla wrap; 2 tablespoon coriander; 50 gram cashew nut for the sauce; 2 lime for the sauce; 2 clove garlic for the sauce; 2 tablespoon olive oil for the sauce; 1 teaspoon cumin powder (djinten) for the sauce

Ingredients

Directions

Preheat the oven to 200ºC. Spoon a dash of olive oil through the peppercorns, pumpkin and onion. Mix in half of the Mexican herbs.
Spread the vegetable mixture over a baking sheet and place in the middle of the oven for about 15 minutes. Sprinkle the rest of the herbs over the mushrooms and drizzle with oil.
Remove the baking sheet from the oven and scoop the corn through the mixed vegetables. Put the vegetables aside and put the mushrooms next to them. Put the baking sheet in the oven for 10-15 minutes.
Heat the tortilla wraps (between ovenproof plates or in aluminum foil) in the oven for the last 5 minutes. In the meantime, simmer the ingredients for the lime sauce and, if necessary, dilute with a dash of water.
Divide the vegetables over the wraps and sprinkle with the coriander. Serve the fajitas with the lime sauce.