Portobello Mushroom Fajitas


Easy Portobello Mushroom Fajitas recipe - On the table in less than 20 minutes, these vegan fajitas are full of flavor and completely satisfying.




These full-of-flavor vegan fajitas are on the table in 20 minutes. Keep ’em simple or load ’em up with your favorite toppings – either way, they’re super satisfying and tasty.

INGREDIENTS:

  • 8 (8-inch) grain free or sprouted or organic corn tortillas
  • 2 medium portobello mushrooms (about 1/2 pound)
  • 1 large red, yellow, or orange bell pepper (or a combo of all three)
  • 1/2 large yellow or red onion, sliced
  • 1/4 cup olive oil, divided
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1 medium ripe avocado, sliced
  • 1 fresh lime, cut into wedges

DIRECTIONS:

  1. Preheat oven to 250 degrees Fahrenheit. Wrap tortillas in foil and place in oven to warm.
  2. Twist the stem off of the mushrooms and wipe caps with a damp paper towel to clean. If you prefer to remove the gills, use the tip of a spoon to pry them out. Some people like to remove the gills because they can turn the foods they’re cooking with brown, but with these fajitas, I don’t find that to be a problem. Cut caps into 1/2-inch thick slices. Place in a medium bowl and drizzle with 2 tablespoons olive oil. Sprinkle with cumin, chili powder, oregano, smoked paprika, garlic powder, and salt. Toss gently with your hands to evenly coat the mushroom pieces.
  3. Place a large skillet over medium heat. When hot, add 1 tablespoon olive oil. Add portobellos, being careful not to crowd (cook in two batches if necessary). Cook for 3-4 minutes, turning occasionally with tongs, until tender. Transfer to a plate.
  4. Add 1 tablespoon olive oil to skillet. Add onions and peppers along with a pinch of salt. Cook, tossing occasionally, until tender and browned in spots, 7-8 minutes.
  5. To serve, place a couple of portobello slices along with a few pieces of onions and peppers in the middle of a flour tortilla. Top with avocado and a squeeze of lime. Fold up and eat!
* For a completely vegan recipe, be sure to choose lard-free tortillas.

DAIRY OPTION:

Add crumbled queso fresco if you like.

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