• Sharon Rhys

Portobello and Vegetable Fajitas

Portobello mushroom is beefy, firm and absolutely flavorful when pan roasted or sautéed. Combine it with sautéed vegetables and warm corn tortillas for a satisfying meal.




This fajita is smokey and made spicy with creamy green sauce. A quick and easy weeknight meal.




PORTOBELLO AND VEGETABLE FAJITAS

Makes: ~4 – 5 servings




Ingredients


Spicy Green Sauce

20 gm / 0.7 oz. serrano pepper

½ medium avocado (deseeded and peeled)

2–3 garlic cloves (peeled)

¼ cup unsweetened plain cashew yogurt

2 – 2½ tbsp. lime juice

1½ tbsp. sweetener

1 tsp. sea salt

black pepper to taste


Steps

  1. In a pan on medium heat, pan roast the whole serrano pepper until charred and blistered all over.

  2. Set aside to cool.

  3. Remove the stem, skin and deseed the pepper.

  4. Place the pepper and remaining sauce ingredients in a food processor/blender.

  5. Process/Blend until creamy.

  6. Taste the sauce. Add more sweetener, salt or black pepper if desired. Set aside.



Mushroom and Vegetables

2 – 3 tbsp. olive oil

250 gm / 8.8 oz. portobello mushrooms (stems and gills removed)

160 gm / 5.6 oz. bell pepper (deseeded and sliced)

90 gm / 3.2 red onion

½ tsp. smoked paprika

½ tsp. ground coriander

½ tsp. cayenne pepper

¼ tsp. ground cumin

1 – 1½ tbsp. water

¾ tsp. salt or to taste

black pepper to taste


Steps

  1. In a large pan on medium heat, add the oil. Once the oil heats up, add the mushrooms.

  2. Coat and sauté mushrooms in oil until slightly cook through.

  3. Next, add the onions, bell pepper, spices and water. Stir to combine.

  4. Sauté until the vegetables are just about cooked through and spices fragrant.

  5. Season with salt and pepper to taste.

  6. Turn off the heat and set aside.



Tortillas

4 – 5 corn tortillas



Garnish

cilantro (roughly chopped)

serrano peppers (sliced)



Remaining Steps

  1. Warm up each tortilla in a clean nonstick pan on medium low heat until softened. Once the tortillas are warm, remove from heat.

  2. Top the warm tortillas with mushrooms and vegetables.

  3. Drizzle the filling with spicy green sauce. Garnish with cilantro and more serrano peppers if desired.



NOTES

  • You can serve a salad alongside the fajitas.

  • I used grape nectar from Domaine Sante as the sweetener for the sauce

  • I used Pinole Blue corn tortillas and Forager Project cashew yogurt.


Did you try this recipe?

If you did, let me know how it went. Don’t forget to tag your photo with #sncxkitchen when you share on Instagram.



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© 2019 by SNC's Experimental Kitchen | A Plant-based Cooking & Food Styling Website |Sharon Rhys