I was surprised by how much I liked these! I’m not usually a big mushroom fan (though I do seem to put them in a lot of stuff), but they were great as a meat replacement for these fajitas. As always, I love this recipe for its simplicity. Cut things up, throw it all in a pan together, cook, eat! This took me no time at all to make.
I absolutely recommend trying out the avocado, cilantro, and tomatoes on your fajitas. In the original recipe (mywholefoodlife.com), these are recommended as garnishes. I was iffy about the avocado but it’s really good. Don’t worry about this recipe being spicy (in case the fajita seasoning is throwing you off). It has a zing, but Erik didn’t find it spicy at all. He’s a good barometer for spiciness since he can’t tolerate anything spicy.
Servings: about 4 fajitas (using large tortilla sizes)
- tortillas (I use Ezekiel’s sprouted tortillas)
- 2 large portobello mushrooms, sliced thin
- ½ (or a bit more) a yellow onion chopped in slices (pictured below)
- 1 green and 1 red bell pepper, julienned
- about 3 tbs. of water
- fajita seasoning: (this is a lot for only 4 wraps, but I like using all of it in mine)
- 1 tbs. cornstarch, 2 tsp. chili powder, 1 tsp. sea salt, 1 tsp. paprika, ½ tsp. onion powder, ¼ tsp. cayenne pepper, ¼ tsp. garlic powder, ¼ tsp. cumin
- Optional add-in: 1 diced jalapeño
- garnish: avocado slices, chopped cilantro, sliced grape tomatoes
Mix the fajita seasoning together.
In a large pan, combine the sliced mushrooms, onion, bell peppers, fajita seasoning, and water (and jalapeño if you’re using one). Don’t be put put off by how little water you’re adding! There is plenty of water that will cook out of the veggies as they steams
Cover and simmer over medium-low heat for 20 minutes. Stir occasionally.
When the veggies are cooked through and limp, build your fajitas!