I love fajitas. I am usually a steak fajita kinda girl, but I also LOVE mushrooms. I had some leftover portobello mushrooms so I threw together these perfect portobello fajitas! The caramelized onions and peppers are so sweet and delicious, they might be my favorite part.
Another very simple weeknight recipe!
AuthorShannon
Julienne bell peppers. Thinly slice onion. Thinly slice avocado.
Slice portobello mushrooms into strips
In a large saute pan heat 1 tbsp of olive oil over medium heat. Add peppers, onion, 1 tsp cumin, 1 tsp chili powder, 1/2 tsp paprika, salt and pepper. Sautee for about 10 minutes or until caramelized.
While peppers and onion are cooking, heat 1 tbsp olive oil in a small saute pan. Add mushrooms, 1/2 tsp cumin, 1/2 tsp oregano, 1/2 tsp chili powder, salt and pepper. Stir frequently for about 5 minutes.
Remove peppers and onion from heat. Remove mushrooms from heat.
Warm tortillas on stovetop or in microwave. Top tortilla with peppers, onion, and mushroom. Garnish with avocado and lime.
Ingredients
Directions
Julienne bell peppers. Thinly slice onion. Thinly slice avocado.
Slice portobello mushrooms into strips
In a large saute pan heat 1 tbsp of olive oil over medium heat. Add peppers, onion, 1 tsp cumin, 1 tsp chili powder, 1/2 tsp paprika, salt and pepper. Sautee for about 10 minutes or until caramelized.
While peppers and onion are cooking, heat 1 tbsp olive oil in a small saute pan. Add mushrooms, 1/2 tsp cumin, 1/2 tsp oregano, 1/2 tsp chili powder, salt and pepper. Stir frequently for about 5 minutes.
Remove peppers and onion from heat. Remove mushrooms from heat.
Warm tortillas on stovetop or in microwave. Top tortilla with peppers, onion, and mushroom. Garnish with avocado and lime.
