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Portabella Fajitas

Yield
Servings
Prep time
45 mins
Course
Entrée
Special Diets
Vegan | Vegetarian
Food Allergies
Dairy-free | Gluten-free
Source

Description

A very simple, yet satisfying meal. Most of this recipe's prep time is spent marinating the vegetables, which can be done in advance. This from-scratch meal requires little more effort than convenience food, yet tastes like home cooking. An added bonus is that we source our portabellas locally year-round!

Ingredients

10 ozportabella mushrooms, thinly sliced
1 medium red, yellow, or green bell pepper, cut into thin strips
1 medium poblano pepper, cut into thin strips
4 medium green onions, diced
2 clvgarlic, crushed
1⁄2 tground cumin
1 tdried oregano, crushed
3 Tlime juice
1 Tolive or cooking oil
3 Twater
6 tortillas, corn or flour
6 lime wedges

Instructions

In a large glass baking dish, whisk together garlic, herbs, lime juice, oil and water. Add mushrooms, peppers and green onions. Thoroughly coat and set aside to marinate for 15 to 30 minutes. Wrap tortillas in foil and warm in a 350º oven for about 10 minutes or until soft. Transfer entire marinade mixture to a hot skillet and sauté over medium-high heat, stirring occasionally for about 5 minutes or until peppers are tender and most of the liquid has evaporated. To serve, spoon mushroom filling into warm tortillas, garnish with lime wedges.

Notes

Use corn tortillas instead of flour in order to make this meal gluten-free.