Put together your style buds, pals. These umami-filled portobello mushroom fajitas are smoky, satisfying, herby perfection. Impressed by Bouldin Creek Cafe, they’re topped with our 5-Minute Chipotle Pecan Pesto (a fan-favorite additionally impressed by Bouldin), creating the ULTIMATE flavorful, plant-based meal!
These fajitas are good for whenever you’re craving hearty consolation meals, they usually come collectively shortly with simply 10 substances! We love them on their very own or served with a aspect of jicama slaw or escabeche. Allow us to present you the way it’s achieved!
Make Portobello Mushroom Fajitas
These fajitas begin with the classics: bell peppers and onions. We sauté them till tender, bringing out their pure sweetness, then switch them to the aspect to make room for the mushrooms.
Subsequent, we put together the portobello mushrooms for a plant-based “meaty” substitute. Brown the sliced mushrooms on each side, then add the peppers and onions again to the skillet together with oregano, garlic powder, and salt for LOTS of taste!
And similar to that, these fajitas are able to make their means into tortillas with refried beans for fiber and protein and Chipotle Pecan Pesto for a smoky sauce that brings all of it collectively.
We hope you LOVE these mushroom fajita tacos! They’re:
& SO scrumptious!
Take pleasure in them as a fast weeknight meal or throw a taco celebration and invite your pals! They’re nice on their very own or alongside our Crunchy Jicama Slaw, Spicy Pickled Escabeche, or different Mexican-inspired recipes.
Extra Scrumptious Taco Recipes
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Servings 8 (Tacos)
- 2-3 Tbsp avocado or olive oil (DIVIDED)
- 1 medium crimson onion, halved and thinly sliced (1 medium onion yields ~2 cups or 200 g sliced)
- 1 medium bell pepper, seeds eliminated and thinly sliced (any coloration // 1 medium pepper yields ~2 cups or 135 g)
- 4 giant portobello mushrooms, stems eliminated, reduce into 1/2-inch slices (4 giant mushrooms yield ~5 cups or 200 g)
- 1 ½ tsp dried oregano
- 3/4 tsp garlic powder
- 1/2 tsp sea salt
- 1 cup canned refried beans (or selfmade // guarantee vegan-friendly as wanted)
- 8 (6-inch) corn tortillas (or sub flour tortillas)
- 1 batch Chipotle Pecan Pesto
- Cilantro (non-compulsory)
Begin by getting ready the chipotle pecan pesto and refried beans (if utilizing selfmade). Put aside.
Add 1 Tbsp (15 ml) oil to a big skillet and warmth over medium-high warmth. As soon as scorching, add crimson onion and sauté, stirring often, till starting to brown and soften — about 3-4 minutes. Add the bell pepper and cook dinner till tender with a bit chew — about 4-5 minutes. Switch the cooked peppers and onions to a bowl or plate and put aside.
To the now empty skillet, add 1 Tbsp (15 ml) oil and as many sliced mushrooms as will slot in a single layer within the pan. Permit to cook dinner on one aspect for 2-4 minutes or till frivolously browned, then flip and cook dinner on the opposite aspect for an additional 2-4 minutes. You probably have any remaining mushrooms, take away the cooked mushrooms from the skillet and cook dinner remaining sliced mushrooms in 1 Tbsp (15 ml) oil.
As soon as all of the mushrooms are cooked, flip the warmth to low and return all of the mushrooms, onions, and bell peppers to the skillet. Add the oregano, garlic powder, and salt. Toss to coat and warmth by way of, then take away from warmth.
If utilizing canned refried beans, warmth them in a saucepan or within the microwave till warmed by way of.
Heat tortillas by wrapping in a humid paper towel (or kitchen towel) and microwaving for 30 seconds – 1 minute. If utilizing recent or selfmade tortillas, you possibly can heat them separately in a forged iron skillet over excessive warmth (or on a scorching grill) for 10-20 seconds on all sides (or till simply warmed), then wrap in a towel to maintain heat till serving.
To serve, high warmed tortillas with refried beans, the portobello fajita filling, chipotle pecan pesto, and cilantro (non-compulsory).
Any leftover pesto can be utilized in bowls, salads, or as a dip for veggies and crackers. Pesto will hold saved in a sealed container within the fridge for 4-5 days.
Finest when recent. Leftover fajita filling will hold in a sealed container within the fridge for 2-3 days. Reheat fajita filling in a skillet over medium warmth till heat. Not freezer pleasant.
*Diet data is a tough estimate calculated with the lesser quantity of avocado oil and a full batch of Chipotle Pecan Pesto.
Serving: 1 taco Energy: 243 Carbohydrates: 23.8 g Protein: 5.4 g Fats: 15.2 g Saturated Fats: 1.7 g Polyunsaturated Fats: 2.8 g Monounsaturated Fats: 9 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 364 mg Potassium: 348 mg Fiber: 4.8 g Sugar: 3.7 g Vitamin A: 511 IU Vitamin C: 22 mg Calcium: 50 mg Iron: 1.3 mg