Poblano and Portobello Fajitas
These vibrant vegan fajitas feature hearty portobello mushrooms, poblano, and colorful bell peppers and onions, all seasoned to perfection. Served with creamy guacamole and fresh salsa, this flavorful dish offers a satisfying plant-based take on a classic Mexican feast.
Instructions
- 1
Heat a [large skillet] and a [medium skillet] over medium-high heat. Once hot, add a dash of oil (1 tbsp) to the [large skillet], then the yellow onion (1 medium), poblano pepper (1 whole) (seeds removed and thinly sliced), and bell peppers (2 medium) (seeds removed and thinly sliced). Season generously with [sea salt], [cumin powder] and [garlic powder].
- 2
Cook for minutes (7) until softened and slightly caramelized, stirring often. Transfer to a bowl and cover to keep warm.
- 3
At the same time, add a dash of [oil] to the [medium skillet]. Add the portobello mushrooms (2 large) (stems removed, wiped clean and thinly sliced). Season with a bit of [salt]. Cook for minutes (10) until softened and browned. Optionally, stir in vegan worcestershire (1 tsp) for more flavor. Remove from heat, transfer to a bowl, and cover.
- 4
Prepare guacamole: Mash the avocado (2 medium) (ripe) in a bowl. Stir in lime juice (1 tbsp) (juice of 0.5 lime) and a generous pinch of [salt]. Fresh cilantro and red onion are optional.
- 5
Warm the corn tortillas (6 small) (corn for gluten-free eaters) in the microwave or oven for minute (1). Serve with the cooked peppers and onions, mushrooms, guacamole, and any other desired toppings such as [salsa], [hot sauce], [fresh red onion], [cilantro], [vegan sour cream], and [black beans].
Nutrition Facts
Per portion