Portobello Fajitas (30 minute!)

We've been on the road a lot this summer (LOVE road trips!) and just got home from three incredible weeks in my favorite place on earth - Yellowstone!! 🌲 It's like a magical wonderland where every day feels like a new, amazing adventure. The mountains, pine trees, and fresh air completely fill my soul and refresh my inner being. So after a much-needed break, I'm back in action combining two of my very favorite things - mushrooms and Mexican food! These simple fajitas are always an easy, satisfying dinner, and great for busy weeknights. (You can also prep the veggies and make the taco seasoning ahead of time for an even quicker throw-together!) The recipe calls for two bell peppers but I used four different colors, taking only 1/2 of each pepper. Love my pretty plant rainbows! 😉 For a different variation, try some garlic and/or chipotle - YUM. Then personalize them with your own favorite toppings (I love pico de gallo and guacamole!)

PS - come join The Garden Grazer on Instagram 🍓 and share your pics if you make these! I love seeing what you guys cook up!

Vegan, gluten-free
Makes about 6 fajitas

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
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.

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