Portobello Mushroom Fajitas
The recipe Portobello Mushroom Fajitas could satisfy your Mexican craving in around 45 minutes. One portion of this dish contains approximately 9g of protein, 10g of fat, and a total of 340 calories. This dairy free, lacto ovo vegetarian, and vegan recipe serves 4 and costs 94 cents per serving. It is brought to you by Citronlimette. Plenty of people made this recipe, and 224 would say it hit the spot. A mixture of red onion, garlic cloves, flour tortillas, and a handful of other ingredients are all it takes to make this recipe so flavorful. It works well as a very budget friendly side dish. With a spoonacular score of 86%, this dish is outstanding. If you like this recipe, you might also like recipes such as Grilled Portobello Mushroom Fajitas, Easy Portobello Mushroom Fajitas, and Roasted Portobello Mushroom Fajitas with Chipotle Sour Cream.
Servings: 4
Ingredients:
½ cup (1/4-inch-thick) green bell pepper strips
¼ teaspoon freshly ground black pepper
12 (6-inch) flour tortillas
3 tablespoons chopped fresh cilantro
2 garlic cloves, minced
1 teaspoon ground cumin
2 tablespoons fresh lime juice
1 tablespoon olive oil
1 cup vertically sliced red onion
½ cup salsa
¼ teaspoon salt
1 serrano chile, minced
Equipment:
frying pan
Cooking instruction summary:
Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms; sauté 5 minutes or until almost tender. Add onion, bell peppers, and garlic. Reduce heat to medium, and cook for 4 minutes or until bell pepper is crisp-tender, stirring frequently. Remove from heat; stir in cilantro, lime juice, salt, black pepper, cumin, and chile.Warm tortillas according to package directions. Spoon about ¼ cup mushroom mixture down center of each tortilla; top each tortilla with 4 teaspoons salsa. Roll up.
Step by step:
1. Heat oil in a large nonstick skillet over medium-high heat.
2. Add mushrooms; sauté 5 minutes or until almost tender.
3. Add onion, bell peppers, and garlic. Reduce heat to medium, and cook for 4 minutes or until bell pepper is crisp-tender, stirring frequently.
4. Remove from heat; stir in cilantro, lime juice, salt, black pepper, cumin, and chile.Warm tortillas according to package directions. Spoon about ¼ cup mushroom mixture down center of each tortilla; top each tortilla with 4 teaspoons salsa.
5. Roll up.
Nutrition Information:
covered percent of daily need
