Spiced portobello mushroom fajitas with black beans, peppers, and onions
Course Main Course
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Servings 6(click to scale)
Calories 430kcal
Ingredients
1 1/2cupfresh tomatoesdiced
1/3 cupred onionsdiced
1ouncefresh serrano chili peppersseeded, minced
1/2 ouncefresh cilantrochopped
1Tbspfresh lime juice
1/2tspkosher salt
2Tbspcanola oil
1 1/2poundfresh Portobello mushroomscut into strips
1 poundfresh red bell pepperscut into strips
1poundyellow onionssliced
2Tbsp chili powder
2tspground cumin
2tspsmoked paprika
2tspgarlic powder
2tsponion powder
1tspkosher salt
1/2tspground cayenne pepper
1poundcanned black beanslow sodium
1/4cupfresh lime juice
12eachwhole wheat flour tortillas 6 inch
6ouncesavocadosliced
3/4cupcilantrochopped
1/2cupjalapeno pepperssliced
6eachlime wedges
Instructions
To make pico, chop first listing of: tomatoes, red onions, chilis, and cilantro. Combine with first listed lime juice and salt. Adjust seasoning to taste.
In a large skillet, over high heat add oil. Add mushroom, red pepper and onion and all of the spices. Toss and sear vegetables quickly to get a little color and char on them - 3-4 minutes, then reduce heat and add beans and lime juice. Cook to heat through, about 2-3 minutes.
On a preheated flattop or grill heat tortillas for about 15-20 seconds on each side. Assemble fajitas by adding to each tortilla - 1 cup of the vegetable mixture, 1 Tbsp. pico de gallo, 1/2 oz. avocado, 1 Tbsp cilantro, and 2 tsp jalapeno. Serve immediately and garnish with a lime wedge.
Notes
Recipe provided by The Humane Society of the United States.