Veggie Fajita Cupcakes

Ingredients:

• 1 Red pepper.
• 1 Green pepper.
• 1 Portobello mushroom.
• 1 Onion.
• Fajita spices.
• Salsa.
• Cheese.

Method:

• Cut the peppers in half, deseed and lightly brush with oil.
• Grill until the skin blackens, remove from the grill and seal in a heat proof bag until cooled. Cut into 1" batons.
• Cut onion into half inch slices, brush with oil and grill until tender. Cut into 1" sections.
• Brush the top of the portobello mushroom with oil and grill until lightly browned. Cut into 1" batons.
• Put the peppers, onion and mushroom batons into a large bag, sprinkle with fajita spices and shake to mix well.
• Form a tortilla into a cupcake case shape (I find it helpful to slice the tortilla into 6 sections, with a ‘bottom’ section in the middle) and overlap the sides to form a case.
• Press into a cupcake pan. Repeat for as many cupcakes as you want.
• Trim any excess tortilla with a knife, so it sits snugly in the pan.
• Layer onion, pepper, mushroom and salsa in the tortilla case and top with grated cheese.
• Bake at 200°C for 10 minutes to melt the cheese.

Serve with spicy rice.