Mushroom Fajitas

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A South American classic with a tasty and healthy new twist.

Preparation Time: 5 minutes
Cooking Time: 10 minutes
Serves 3

INGREDIENTS
1 tablespoon olive oil
2 red bell peppers, thinly sliced
1 onion, thinly sliced
2 to 3 large portobello mushrooms, stemmed and sliced

FOR THE TACO SEASONING
1 tablespoon chili powder
1 1⁄2 teaspoons cumin
1 teaspoon oregano
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika
1/4 teaspoon cayenne pepper (optional)
30 mL lime juice
1⁄2 teaspoon salt

FOR THE TOPPINGS
Avocado slices (optional)
Cheese (optional)
Sour cream (optional)

FOR THE TACO SEASONING
Mix the ingredients in a bowl.

TO ASSEMBLE
1 In a large skillet over medium heat, add the olive oil, peppers, and onions. Cook for about 2 minutes.
2 Add mushrooms and 1 tablespoon taco seasoning. Stirring occasionally, cook mixture for another 7-8 minutes or until soft. Add lime juice and stir. Add salt and turn off heat.
3 While the veggies are cooking, prepare your toppings of choice. Warm the taco shells. Scoop the fajita mixture into the taco shells, and serve with toppings of choice.

Note: Taco seasoning mixture yields around 3 tablespoons

This recipe was originally published in the April-May 2016 issue of Breakfast Magazine.