By Chef Linda
When you’re looking for a fun weeknight meal that’s family and budget-friendly, Portobello Pepper Fajitas fit the bill. No need for steak here; Thick, meaty portobellos are a delicious way to enjoy this familiar dish without the cruelty. Peppers and onions are a traditional accompaniment, but feel free to add zucchini strips, asparagus, or any other favorite vegetables. A quick side of rice and beans rounds out this meal. Use a grill pan to make these outdoors when the weather is warm. Try these with Mango Cucumber Salsa for a great treat. For a gluten-free dish, serve in lettuce cups or 100% corn tortillas.
Portobello Pepper Fajitas
Have you ever stopped to ask what the difference is between a taco and a fajita? The terms “fajita” and “taco” are often used interchangeably, but apparently “fajitas” refers to a specific cut of meat.
Ingredients
Olive oil
- 2 red bell peppers, seeded and sliced into 1/4 inch strips
- 2 large onions, peeled and sliced into 1/4 inch strips
- 4 portobello mushrooms, stemmed and sliced into 1/4 inch strips
- 2 tsp dried oregano
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp coarse salt
- 1 package of 6-inch tortillas
Instructions
- Preheat oven to 400ºF. Line a baking tray with parchment paper. Drizzle olive oil on the parchment paper. Add peppers, onions, and portobello. Sprinkle on oregano, chili powder, cumin, garlic powder, and salt. Use your hands and toss them together to coat. Roast for about 25 minutes, until vegetables are browned and have softened considerably. Remove from oven and serve with tortillas and your favorite salsa.
