Portobello Fajitas (30 minute!) #Vegan #Glutenfree

Fast and simple Portobello Fajitas make a delightful, fulfilling weeknight dinner! Customize them with your own most loved fixings! Vegetarian and without gluten.

We've been out and about a great deal this mid year (LOVE travels!) and just returned home from three unfathomable weeks in my most loved place on earth - Yellowstone!! 🌲 It resembles a supernatural wonderland where consistently feels like another, astonishing experience. The mountains, pine trees, and outside air totally fill my spirit and invigorate my inward being. So after a genuinely necessary break, I'm back in real life joining a couple of my exceptionally most loved things - mushrooms, Mexican sustenance, and vivid plants!

These straightforward fajitas make a simple, fulfilling supper, and extraordinary for occupied weeknights. (You can even cut the veggies and make the taco flavoring early for a significantly speedier put together!) The formula calls for two chime peppers yet I utilized four unique hues, taking portion of each pepper for most extreme rainbow impact 😉 For an alternate variety, take a stab at including some garlic or chipotle, at that point customize with your very own most loved garnishes!

Also Try Our Recipe : Slow Cooker Broccoli Cheese Soup 

Ingredients

• 2-3 large portobello mushrooms
• 2 bell peppers
• 1 onion
• 1 Tbsp. taco seasoning (see below)
• Juice of 1/2 lime
• 1 Tbsp. olive oil (sub water/broth for oil-free)
• 6 corn tortillas (or other tortilla)
• Toppings of choice: avocado, guacamole, salsa, dairy-free cheese, cashew sour cream, nutritional yeast (I use this brand)

{For the taco seasoning - yields about 3 Tbsp.}

• 1 Tbsp. chili powder
• 1 1/2 tsp. cumin
• 1 tsp. oregano
• 1 tsp. onion powder
• 1 tsp. garlic powder
• 1 tsp. paprika
• 1/2 tsp. salt
• 1/4 tsp. cayenne pepper (optional - if you like heat)

Directions

1. Remove stems of mushrooms, spoon out gills if desired, and wipe tops clean. Cut into about 1/3 inch thick slices.
2. Thinly slice bell peppers and onion.
3. Make taco seasoning if necessary (combine all ingredients in a bowl).
4. In a large skillet over medium heat, add 1 Tbsp. olive oil (or water/broth for oil-free) and the peppers and onions. Cook about 2 minutes.
5. Add mushrooms and 1 Tbsp. taco seasoning.
6. Stirring occasionally, cook another 7-8 minutes or until softened. Add juice of 1/2 lime (or more) and stir. Salt if necessary and turn off heat.
7. While the veggies are cooking, prepare your toppings of choice.
8. Warm the tortillas if desired.
9. Spoon the fajita mixture into the center of tortillas, and serve with toppings of choice.

For more detail : bit.ly/2NiSYXR

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