Portobello Fajitas (30 minute!)




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Ingredients

  • 2-3 large portobello mushrooms
  • 2 bell peppers
  • 1 onion
  • 1 Tbsp. taco seasoning (see below)
  • Juice of 1/2 lime
  • 1 Tbsp. olive oil (sub water/broth for oil-free)
  • 6 corn tortillas (or other tortilla)
  • Toppings of choice: avocado, guacamole, salsa, dairy-free cheese, cashew sour cream, nutritional yeast (I use this brand)
  • {For the taco seasoning - yields about 3 Tbsp.}
  • 1 Tbsp. chili powder
  • 1 1/2 tsp. cumin
  • 1 tsp. oregano
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 1 tsp. paprika
  • 1/2 tsp. salt
  • 1/4 tsp. cayenne pepper (optional - if you like heat)

 

 

 

Instructions

  1. Remove stems of mushrooms, spoon out gills if desired, and wipe tops clean. Cut into about 1/3 inch thick slices.
  2. Thinly slice bell peppers and onion.
  3. In a large skillet over medium heat, add 1 Tbsp. grapeseed oil and peppers and onions. Cook about 2 minutes.
  4. Add mushrooms and seasonings. Stir occasionally, cook another 7-8 minutes or until softened.
  5. Warm tortillas and spoon the fajita mixture into the center of tortillas. Serve with avocado and key lime juice. 





RECIPE ADAPTED >>>>>  here


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