PORTOBELLO FAJITAS
Provided by Food Network
Time 35m
Yield 4 servings
Number Of Ingredients 19
Steps:
- For the spice blend: Stir together the paprika, chili powder, cumin, garlic powder, onion powder and black pepper in a bowl.
- For the fajitas: Set a large skillet over high heat. Once the pan starts smoking, add the portobellos, bell peppers, onions, salt and 2 teaspoons of the spice blend. Dry-saute the veggies until you see charring and blistering, about 30 seconds. Add the oil and garlic and continue to cook, stirring often, until softened, 5 to 7 minutes. Remove from the heat and set aside.
- Lay out the tortillas and top each with the portobello veggie mix. Sprinkle each with a pinch of the spice blend. Top with sour cream, avocado, cilantro and a squeeze of lime.
EASY PORTOBELLO MUSHROOM VEGAN FAJITAS
These full-of-flavor vegan fajitas are on the table in 20 minutes. Keep 'em simple or load 'em up with your favorite toppings - either way, they're super satisfying and tasty.
Provided by Kare for Kitchen Treaty
Time 20m
Number Of Ingredients 13
Steps:
- Preheat oven to 250 degrees Fahrenheit. Wrap tortillas in foil and place in oven to warm.
- Twist the stem off of the mushrooms and wipe caps with a damp paper towel to clean. If you prefer to remove the gills, use the tip of a spoon to pry them out. Some people like to remove the gills because they can turn the foods they're cooking with brown, but with these fajitas, I don't find that to be a problem. Cut caps into 1/2-inch thick slices. Place in a medium bowl and drizzle with 2 tablespoons olive oil. Sprinkle with cumin, chili powder, oregano, smoked paprika, garlic powder, and salt. Toss gently with your hands to evenly coat the mushroom pieces.
- Place a large skillet over medium heat. When hot, add 1 tablespoon olive oil. Add portobellos, being careful not to crowd (cook in two batches if necessary). Cook for 3-4 minutes, turning occasionally with tongs, until tender. Transfer to a plate.
- Add 1 tablespoon olive oil to skillet. Add onions and peppers along with a pinch of salt. Cook, tossing occasionally, until tender and browned in spots, 7-8 minutes.
- To serve, place a couple of portobello slices along with a few pieces of onions and peppers in the middle of a flour tortilla. Top with avocado and a squeeze of lime. Fold up and eat!
PORTOBELLO FAJITA BOWL MEAL PREP RECIPE BY TASTY
Here's what you need: yellow bell pepper, red bell pepper, green bell pepper, salt, cumin, smoked paprika, chili powder, red pepper flakes, portobello mushrooms, oil, large white onion, garlic, brown rice, pico de gallo, black beans, corn, shredded cheddar cheese, avocado, lime, fresh cilantro
Provided by Merle O'Neal
Categories Lunch
Yield 4 servings
Number Of Ingredients 20
Steps:
- Slice the stem off of the peppers so that they will stand steadily when flipped upside down. Slice the peppers into quarters from the bottom to the top around the core and seeds. Slice each quarter into 1-inch (2 ½ cm) thick slices. Transfer to a large bowl.
- Add ½ teaspoon salt, ¼ teaspoon cumin, ½ teaspoon smoked paprika, 1 teaspoon chili powder, and ½ teaspoon red pepper flakes. Toss to coat the peppers evenly in the spices and set aside.
- Remove the stems from the portobello mushrooms and slice into 1-inch-wide (2 cm) pieces, then transfer a large bowl.
- Add the remaining ½ teaspoon salt, ½ teaspoon chili powder, ½ teaspoon smoked paprika, ¼ teaspoon cumin, and ½ teaspoon red pepper flakes. Toss to coat the mushrooms evenly in the spices and set aside.
- Thinly slice the onion.
- Heat oil in a large cast-iron pan over medium-high heat. Add the onion and cook, stirring occasionally, until translucent, about 3 minutes. Add the garlic and bell peppers, and cook for about 5 more minutes, stirring constantly until peppers are tender. Remove the pepper and onion mixture from the pan and set aside.
- Add the mushrooms to the skillet and cook until the mushrooms are tender, stirring constantly, about 5 minutes
- Divide the brown rice between 4 food storage containers. Top each container with pico de gallo, black beans, corn, cheddar cheese, the cooked bell peppers and onions, and the sliced portobello. Garnish with an avocado slice, a lime wedge, and cilantro.
- Store in the refrigerator for up to 4 days.
- Enjoy!
Nutrition Facts : Calories 1039 calories, Carbohydrate 179 grams, Fat 25 grams, Fiber 17 grams, Protein 29 grams, Sugar 14 grams
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