Portobello Vegan Fajitas

• servings: 4 servings
• active time: 15 minutes
• total time: 30 minutes

Ingredients

2 chipotle peppers in adobo sauce (+ 1 tablespoon sauce)

1/3 cup vegetable broth (, low sodium)

2 tablespoons lime juice (, fresh squeezed)

1/2 teaspoon granulated garlic

1 teaspoon chili powder

1 teaspoon cumin

1/4 teaspoon salt

3-4 tablespoons avocado oil ((or any high smoke point oil))

4 large portobello mushrooms (, remove stems & cut caps into 1/2" slices)

2 large bell peppers (, cut into 1/4" strips)

1 large red onion (, cut into 1/4" strips)

Fresh cracked pepper (, to taste)

Salt (, to taste)

8 6" corn tortillas (, warmed (*see note))

vegan sour cream ((homemade or store-bought))

*Optional chopped cilantro, lime wedges, guacamole and rice

Directions

Fajita Sauce

Add all the fajita sauce ingredients to a blender. Blend on high until smooth. Set aside

Fajitas

Heat a large pan over medium-high heat (*see note). When it's very hot, add 1-2 tablespoons of oil. As soon as the oil gets hot and shimmery, add the mushrooms (you should hear a sizzle). Don't move the mushrooms around the first 2-3 minutes. This will give them time to sear and brown on one side.

Now give them a stir and let them brown for another 2-3 minutes. Once they have reduced their size and are fully browned, sprinkle with a generous pinch of salt & pepper. (*optional: to deglaze, splash some sherry into the pan - this will pick up some brown bits and add more flavor to your mushrooms). Remove from heat and place mushrooms on a plate or bowl.

Heat the same large pan between medium and medium-high heat. When it's hot, add 2 tablespoons of oil. As soon as the oil gets hot and shimmery, add the onions and peppers (you should hear a sizzle). Now add a generous pinch of salt & pepper. Stir occasionally, but don't move them around too much, so they have time to get nicely browned and somewhat charred. This will create a robust flavor. Sauté until lightly tender and browned about 6-8 minutes. (*optional: to deglaze, splash some sherry into the pan)

Now add the cooked mushrooms and fajita sauce. You'll want to stir frequently at this point to prevent burning the sauce. Taste for seasoning and add if needed. Cook for 1-2 minutes and remove from heat. Serve immediately.

Nutrition

• Serving Size: 1 (2 fajitas)
• Calories: 295 kcal
• Total Fat: 11 g
• Saturated Fat: 1 g
• Sodium: 249 mg
• Total Carbohydrate: 42 g
• Dietary Fiber: 2 g
• Total Sugars: 3 g
• Protein: 3 g