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Portobello mushrooms make these meatless fajitas meaty.
3 large portobello mushrooms, cut into strips
1/2 teaspoon of garlic powder
1/2 teaspoon of chili powder
1/2 teaspoon of cumin
1/2 teaspoon of dried oregano
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 green bell pepper, cut into strips
1 medium onion, thinly sliced
Salt, to taste
Freshly ground pepper, to taste
Small flour tortillas
Crumbled queso fresco
Let's get Cooking...
Season portobellos with olive oil, garlic powder, chili powder, cumin, oregano, salt and pepper.
Cook mushrooms in a pan with a drizzle of olive oil, until browned on both sides. Remove and set aside.
Season sliced peppers and onion with salt and pepper. Add to the same pan and cook until softened and slightly charred.
Serve with warm flour tortillas, crema, queso fresco, cilantro, lime and hot sauce.
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