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Portobello Fajitas (30 minute!)

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After a much-needed break, I'm back in action combining two of my very favorite things - mushrooms and Mexican food! These simple fajitas are always an easy, satisfying dinner, and great for busy weeknights. (You can also prep the veggies and make the taco seasoning ahead of time for an even quicker throw-together!) The recipe calls for two bell peppers but I used four different colors, taking only 1/2 of each pepper. Love those pretty plant rainbows! 😉 For a different variation, try some garlic and/or chipotle - YUM. Then personalize them with your own favorite toppings (I love pico de gallo and guacamole!)

Vegan, gluten-free
Makes about 6 fajitas

Ingredients
  • 2-3 large portobello mushrooms
  • 2 bell peppers
  • 1 onion
  • 1 Tbsp. taco seasoning (see below)
  • Juice of 1/2 lime
  • 1 Tbsp. olive oil (sub water/broth for oil-free)
  • 6 corn tortillas (or other tortilla)
  • Toppings of choice: avocado/guacamole, salsa, dairy-free cheese, cashew sour cream, nutritional yeast 

{For the taco seasoning - yields about 3 Tbsp.}

  • 1 Tbsp. chili powder
  • 1 1/2 tsp. cumin
  • 1 tsp. oregano
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 1 tsp. paprika
  • 1/2 tsp. salt
  • 1/4 tsp. cayenne pepper (optional - if you like heat)


DIRECTIONS:

Get the full Directions @ thegardengrazer.com
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