Spiced portobello mushroom fajitas with black beans, peppers, and onions
Course Main Course
Prep Time 10minutes
Cook Time 10minutes
Servings 6(click to scale)
1 1/2cupfresh tomatoesdiced
1/3 cupred onionsdiced
1ouncefresh serrano chili peppersseeded, minced
1/2 ouncefresh cilantrochopped
1Tbspfresh lime juice
1 1/2poundfresh Portobello mushroomscut into strips
1 poundfresh red bell pepperscut into strips
2Tbsp chili powder
1/2tspground cayenne pepper
1poundcanned black beanslow sodium
1/4cupfresh lime juice
12eachwhole wheat flour tortillas 6 inch
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.
Recipe provided by The Humane Society of the United States.