Portabella Mushroom Fajitas
Ingredients
Marinade
-
2
tablespoons
tamari or soy sauce
-
1
tablespoon
olive oil
-
3
limes
juice
-
¼
cup
chopped cilantro
-
1
teaspoon
ground cumin
-
½
teaspoon
chipotle powder
-
½
teaspoon
garlic powder
Filling
-
4
large
portabella mushroom caps, sliced into ½-inch strips
-
3
bell peppers
any color, cored and sliced
-
1
large
onion, halved and sliced
Serving
-
12
medium
tortillas, warmed
-
to taste
salsa, shredded cheese, Greek yogurt or sour cream, and/or guacamole
Instructions
- Whisk together the tamari, olive oil, lime juice, cilantro, cumin, chipotle powder, and garlic powder in a large shallow bowl.
- Add the sliced mushrooms to the marinade and stir until evenly coated; let marinate for 10 minutes.
- Add the sliced onion and peppers to the bowl and stir everything together.
- Heat a large skillet over medium heat and add the marinated vegetables.
- Cook for about 7 minutes until tender, possibly in batches depending on skillet size.
- Serve the cooked vegetables warm with tortillas and desired toppings.
Nutrition Facts (estimated)
Servings
4 - 6
Calories
381
Total fat
10g
Total carbohydrates
63g
Total protein
11g
Sodium
637mg
Cholesterol
0mg
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