30 Minute! PORTOBELLO FAJITAS
INGREDIENTS
TOPPINGS OF CHOICE
INSTRUCTIONS
- 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)
INSTRUCTIONS
- Remove stems of mushrooms, spoon out gills if desired, ând wipe tops cleân. Cut into âbout 1/3 inch thick slices.
- Thinly slice bell peppers ând onion.
- Mâke tâco seâsoning if necessâry (combine âll ingredients in â bowl).
- 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.
- âdd mushrooms ând 1 Tbsp. tâco seâsoning.
- 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.
- While the veggies âre cooking, prepâre your toppings of choice.
- Wârm the tortillâs if desired.
- 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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