The mountains, pine trees, and natural air totally fill my spirit and invigorate my internal being. So after a truly necessary break, I'm back in real life consolidating a couple of my extremely most loved things – mushrooms, Mexican nourishment, and bright 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 much snappier put together!)
The formula calls for two chime peppers however I utilized four unique hues, taking portion of each pepper for greatest rainbow impact. For an alternate variety, have a go at including some garlic or chipotle, at that point customize with your very own preferred garnishes!
Also try our recipe : Easy Mexican Spaghetti Squash Boats #boasts #mexican #healthydiet #whole30 #vegan
- 2-3 large portobello mushrooms
- 2 bell peppers
- 1 onion
- 1 Tbsp. taco seasoning (recipe below)
- Juice of 1/2 lime
- 1 Tbsp. olive oil (sub water/broth for oil-free)
- 6 corn tortillas (or other tortilla)
INSTRUCTIONS
- Remove stems of mushrooms, spoon out gills if desired, and wipe tops clean. Cut into about 1/3 inch thick slices.
- Thinly slice bell peppers and onion.
- Make taco seasoning if necessary (combine all ingredients in a bowl).
- 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.
- Add mushrooms and 1 Tbsp. taco seasoning.
- 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.
- While the veggies are cooking, prepare your toppings of choice.
- Warm the tortillas if desired.
- Spoon the fajita mixture into the center of tortillas, and serve with toppings of choice.
Source : bit.ly/30TVZRp
Read more our recipe : SPINACH MUSHROOM AND FETA CRUSTLESS QUICHE #vegetarian #easy #mushroom #breakfast #dinner
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