| Level: | Easy |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons paprika
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons freshly ground black pepper
- 4 portobello mushroom caps, sliced
- 2 green bell peppers, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 large white onion, sliced
- 2 teaspoons kosher salt
- 1 tablespoon vegetable oil
- 2 garlic cloves, minced
- 8 corn tortillas, warmed
- 1 cup sour cream
- 2 avocados, pitted and sliced
- 1 cup fresh cilantro leaves
- 1 lime, halved
Instructions
- For the spice blend: Stir together the paprika, chili powder, cumin, garlic powder, onion powder and black pepper in a bowl.
- For the fajitas: Set a large skillet over high heat. Once the pan starts smoking, add the portobellos, bell peppers, onions, salt and 2 teaspoons of the spice blend. Dry-saute the veggies until you see charring and blistering, about 30 seconds. Add the oil and garlic and continue to cook, stirring often, until softened, 5 to 7 minutes. Remove from the heat and set aside.
- Lay out the tortillas and top each with the portobello veggie mix. Sprinkle each with a pinch of the spice blend. Top with sour cream, avocado, cilantro and a squeeze of lime.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 498 |
| Total Fat | 32 g |
| Saturated Fat | 9 g |
| Carbohydrates | 52 g |
| Dietary Fiber | 16 g |
| Sugar | 8 g |
| Protein | 10 g |
| Cholesterol | 30 mg |
| Sodium | 994 mg |
Reviews
Followed the recipe exactly- delicious!
Very tasty! Needed more salt
Quick and easy. Really great flavor. Did not miss the meat protein.