Get ready your style buds, buddies. Those umami-filled portobello mushroom fajitas are smoky, gratifying, herby perfection. Impressed via Bouldin Creek Cafe, they’re crowned with our 5-Minute Chipotle Pecan Pesto (a fan-favorite additionally encouraged via Bouldin), growing the ULTIMATE flavorful, plant-based meal!
Those fajitas are ideal for whilst you’re yearning hearty convenience meals, they usually come in combination temporarily with simply 10 components! We adore them on their very own or served with a facet of jicama slaw or escabeche. Allow us to display you the way it’s completed!
Find out how to Make Portobello Mushroom Fajitas
Those fajitas get started with the classics: bell peppers and onions. We sauté them till mushy, bringing out their herbal sweetness, then switch them to the aspect to make room for the mushrooms.
Subsequent, we get ready the portobello mushrooms for a plant-based “meaty” substitute. Brown the sliced mushrooms on all sides, then upload the peppers and onions again to the skillet together with oregano, garlic powder, and salt for LOTS of taste!
And identical to that, those fajitas are in a position to make their approach into tortillas with refried beans for fiber and protein and Chipotle Pecan Pesto for a smoky sauce that brings all of it in combination.
We are hoping you LOVE those mushroom fajita tacos! They’re:
& SO scrumptious!
Revel in them as a handy guide a rough weeknight meal or throw a taco celebration and invite your pals! They’re nice on their very own or along our Crunchy Jicama Slaw, Highly spiced 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 pink onion, halved and thinly sliced (1 medium onion yields ~2 cups or 200 g sliced)
- 1 medium bell pepper, seeds got rid of and thinly sliced (any colour // 1 medium pepper yields ~2 cups or 135 g)
- 4 massive portobello mushrooms, stems got rid of, lower into 1/2-inch slices (4 massive 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 // be sure vegan-friendly as wanted)
- 8 (6-inch) corn tortillas (or sub flour tortillas)
- 1 batch Chipotle Pecan Pesto
- Cilantro (non-compulsory)
Get started via making ready the chipotle pecan pesto and refried beans (if the usage of selfmade). Put aside.
Upload 1 Tbsp (15 ml) oil to a big skillet and warmth over medium-high warmth. As soon as scorching, upload pink onion and sauté, stirring on occasion, till starting to brown and melt — about 3-4 mins. Upload the bell pepper and cook dinner till mushy with a bit chew — about 4-5 mins. Switch the cooked peppers and onions to a bowl or plate and put aside.
To the now empty skillet, upload 1 Tbsp (15 ml) oil and as many sliced mushrooms as will have compatibility in one layer within the pan. Permit to cook dinner on one aspect for 2-4 mins or till calmly browned, then turn and cook dinner at the different aspect for any other 2-4 mins. If in case you have any last mushrooms, take away the cooked mushrooms from the skillet and cook dinner last sliced mushrooms in 1 Tbsp (15 ml) oil.
As soon as the entire mushrooms are cooked, flip the warmth to low and go back the entire mushrooms, onions, and bell peppers to the skillet. Upload the oregano, garlic powder, and salt. Toss to coat and warmth via, then take away from warmth.
If the usage of canned refried beans, warmth them in a saucepan or within the microwave till warmed via.
Heat tortillas via wrapping in a humid paper towel (or kitchen towel) and microwaving for 30 seconds – 1 minute. If the usage of recent or selfmade tortillas, you’ll be able to heat them one after the other in a forged iron skillet over excessive warmth (or on a scorching grill) for 10-20 seconds on every aspect (or till simply warmed), then wrap in a towel to stay heat till serving.
To serve, most sensible 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 stay saved in a sealed container within the fridge for 4-5 days.
Absolute best when recent. Leftover fajita filling will stay in a sealed container within the fridge for 2-3 days. Reheat fajita filling in a skillet over medium warmth till heat. Now not freezer pleasant.
*Diet knowledge is a coarse estimate calculated with the lesser quantity of avocado oil and a complete 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 Nutrition A: 511 IU Nutrition C: 22 mg Calcium: 50 mg Iron: 1.3 mg