Vegan Fajitas with Creamy Cilantro Sauce
Ingredients
The fajitas
-
2
pieces
Portobello mushroom caps, sliced into thin strips
-
2
pieces
bell peppers, sliced into thin strips
-
1
large
yellow or red onion, sliced into thin strips
-
2
tablespoons
olive oil
-
½
teaspoon
chili powder
-
½
teaspoon
garlic powder
-
½
teaspoon
ground cumin
-
¼
teaspoon
smoked paprika
-
½
teaspoon
fine sea salt
-
8
pieces
tortillas, for serving
The creamy cilantro sauce
-
1
cup
fresh cilantro, loosely packed with no large stems
-
3
tablespoons
fresh lime juice
-
½
cup
hemp hearts
-
½
cup
water
-
1
clove
garlic
-
¼
teaspoon
crushed red pepper flakes
-
½
teaspoon
fine sea salt
Instructions
- Preheat the oven to 400ºF and prepare a large rimmed baking sheet with the sliced vegetables.
- Drizzle the vegetables with olive oil and toss to coat.
- Mix the chili powder, garlic powder, cumin, smoked paprika, and salt in a small bowl.
- Sprinkle the seasoning over the vegetables and toss to ensure even coverage.
- Roast the vegetables in the oven for about 25 minutes until tender, without stirring.
- While the vegetables roast, prepare the cilantro sauce by blending cilantro, lime juice, hemp hearts, water, garlic, red pepper flakes, and salt until smooth.
- Warm the tortillas in a dry skillet over medium-high heat for about 30 seconds on each side.
- Serve the roasted vegetables in warm tortillas with the cilantro sauce and any additional toppings.
Nutrition Facts (estimated)
Servings
4
Calories
439
Total fat
24g
Total carbohydrates
42g
Total protein
16g
Sodium
1041mg
Cholesterol
0mg
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