• Mix all the ingredients to make the fajita seasoning in a bowl and set aside.

For the Mushroom and the Cauliflower:

• Add the washed and rinsed and drained mushrooms, and cauliflower in separate bowls. Add the salt and ½ a teaspoon of the fajita seasoning each. Mix well and set aside for say 15-20 minutes.
• After about 20 minutes add ½ teaspoon oil to a non-stick pan and empty the bowl of the cauliflower with the liquids. Mix well and let and stir fry till fork tender. Sprinkle water if needed and cover a bit. Transfer to the bowl back.
• In the same pan add the mushroom and stir fry till the water evaporates and the mushrooms become dry. Transfer back to the same bowl and set aside.

Cooking the Kidney Beans:

• In a kadhai/wok add 2tbsp oil and add the garlic, brown them. Add onions and saute till translucent.
• Add tomatoes and cook till the tomatoes become mushy. Add The rajam drained water is needed to deglaze.
• Add the rajma and the fajita seasoning.Add salt and a pinch of sugar. Let it simmer down to ½ the quantity.

Making the Tomato Salsa:

• In a blender add the salt, tomatoes, onions and jalapeno. Crush the mixture.
• Check the seasoning. We added chilli powder and ran the blender again.

For the Guacamole:

• Squeeze out the lemon in a bowl and add the cut and scooped out the avocado.
• Add some finely minced garlic and salt .
• Mix well to prevent blackening of the avocado.

To Assemble the Fajitas:

• Heat the tortilla in the MW for 30 seconds or on the non-stick pan till it fluffs up a bit.
• Apply a thin layer of guacamole, then salsa, add a tablespoon or more of beans, then add the veggies as you wish.
• Roll up and enjoy!
• You can serve fajitas with rice or pasta we did not.