Portabella Fajitas
These vegetarian fajitas are super flavorful and may just end up in your regular recipe rotation!
Servings: 4 servings
Calories: 411kcal
Ingredients
FOR THE MARINADE:
- 2 tablespoons olive oil
- Juice of 1 lime
- 1 garlic clove minced
- 1 tablespoon chili powder
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 4 large portabella mushroom caps sliced thinly
FOR THE FAJITAS:
- 8 whole wheat tortillas
- 1 tablespoon olive oil
- 1 large red bell pepper sliced thinly
- 1 large yellow bell pepper sliced thinly
- 1 large onion sliced thinly
- Salt and pepper to taste
- Toppings such as guacamole, salsa, chopped cilantro, lime wedges, black beans, cheese, sour cream, chopped onions, etc.
Instructions
- Preheat oven to 200°F.
- In a large bowl, whisk together the marinade ingredients—minus the mushrooms—until well-combined. Add in the mushroom slices and toss to coat. I found that using my hands is the best way to keep the mushrooms from breaking. Let marinate at room temperature for 30 minutes. While mushrooms are marinating, you can prepare your toppings bar.
- Once mushrooms are marinated, saute in a large skillet over medium heat until they are very tender and have released most of their liquid—about 15 minutes.
- While the mushrooms cook, wrap the tortillas in aluminum foil and place in preheated oven to warm.
- In a second skillet, over medium heat, heat the remaining olive oil. Add in the pepper and onions slices and cook until very tender—about 10 minutes.
- To assemble fajitas, place a few mushroom slices and a few pepper and onions slices in the middle of each tortilla. Top with desired toppings.
Nutrition
Serving: 2fajitas | Calories: 411kcal | Carbohydrates: 56g | Protein: 11g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.003g | Sodium: 1197mg | Potassium: 517mg | Fiber: 9g | Sugar: 9g | Vitamin A: 1586IU | Vitamin C: 95mg | Calcium: 187mg | Iron: 3mg
