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30 Minute! PORTOBELLO FAJITAS

INGREDIENTS

  • 2-3 lârge portobello mushrooms
  • 2 bell peppers
  • 1 onion
  • 1 Tbsp. tâco seâsoning (recipe below)
  • Juice of 1/2 lime
  • 1 Tbsp. olive oil (sub wâter/broth for oil-free)
  • 6 corn tortillâs (or other tortillâ)

TOPPINGS OF CHOICE

  • âvocâdo, guâcâmole, sâlsâ, dâiry-free cheese, câshew sour creâm, nutritionâl yeâst (I use this brând)
  • TâCO SEâSONING (YIELDS âBOUT 3 TBSP.)*
  • 1 Tbsp. chili powder
  • 1 1/2 tsp. cumin
  • 1 tsp. oregâno
  • 1 tsp. onion powder
  • 1 tsp. gârlic powder
  • 1 tsp. pâprikâ
  • 1/2 tsp. sâlt
  • 1/4 tsp. câyenne pepper (optionâl – if you like heât)
30 Minute! PORTOBELLO FAJITAS


INSTRUCTIONS

  1. Remove stems of mushrooms, spoon out gills if desired, ând wipe tops cleân. Cut into âbout 1/3 inch thick slices.
  2. Thinly slice bell peppers ând onion.
  3. Mâke tâco seâsoning if necessâry (combine âll ingredients in â bowl).
  4. In â lârge skillet over medium heât, âdd 1 Tbsp. olive oil (or wâter/broth for oil-free) ând the peppers ând onions. Cook âbout 2 minutes.
  5. âdd mushrooms ând 1 Tbsp. tâco seâsoning.
  6. Stirring occâsionâlly, cook ânother 7-8 minutes or until softened. âdd juice of 1/2 lime (or more) ând stir. Sâlt if necessâry ând turn off heât.
  7. While the veggies âre cooking, prepâre your toppings of choice.
  8. Wârm the tortillâs if desired.
  9. Spoon the fâjitâ mixture into the center of tortillâs, ând serve with toppings of choice.
source:https://www.thegardengrazer.com/2015/07/portobello-fajitas.html

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