Spiced portobello mushroom fajitas with black beans, peppers, and onions
Course Main Course
Recipe Type Quick
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Servings 6(click to scale)
Calories 430kcal
Ingredients
1 1/2cuptomatoesdiced
1/3 cupred oniondiced
1ounceserrano chili peppersseeded, minced
1/2 ouncefresh cilantrochopped
1Tbspfresh lime juice
1/2tspkosher salt
2Tbspcanola oil
1 1/2poundportobello mushroomscut into strips
1 poundred bell pepperscut into strips
1poundyellow onionsliced
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
6ouncesavocadossliced
3/4cupfresh cilantrochopped
1/2cupjalapeno pepperssliced
6eachlime wedge
Get Recipe Ingredients
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.