Portobello Fajitas
Add a tasty twist to your fajita night with these Portobello Fajitas. We start by roasting a mix of red and orange bell peppers, red onion, and hearty portobello mushrooms with a flavorful blend of chipotle chile powder, cumin, and garlic. The veggies are tossed with olive oil and lime juice, then roasted until they’re nicely charred and tender. Once out of the oven, we top them with creamy avocado slices and fresh cilantro. Serve these fajitas with warm flour tortillas, lime wedges, and your favorite toppings for a delicious and easy meal that everyone will enjoy.
Recipe - Shreveport #633
Portobello Fajitas
Prep Time20 Minutes
Servings4
Cook Time40 Minutes
Ingredients
4 Tbs olive oil, divided
2 Tbs lime juice, divided
1 tsp salt
1 tsp chipotle chile powder
1 tsp ground cumin
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp black pepper
1 large red onion, sliced
1 large red bell pepper, sliced
1 large orange bell pepper, sliced
5 large portobello mushroom caps, cleaned and sliced
2 Tbs Worcestershire sauce
1 avocado, sliced
8 (8-inch) flour tortillas, warmed
fresh cilantro leaves, for garnish
lime wedges and favorite toppings, for serving
Directions
- Preheat oven to 450° F. Whisk together 2 tablespoons of olive oil, 1 tablespoon of lime juice, salt, chile powder, cumin, onion powder, garlic powder and black pepper. Spread the onion and bell pepper slices across a large baking sheet. Pour the oil mixture over the top. Toss to coat.
- In a large bowl, coat the mushroom slices with the Worcestershire sauce and remaining oil. Add the mushrooms to the baking sheet. Arrange all ingredients in a single layer. Roast for 30 to 40 minutes until vegetables are charred.
- Transfer to a serving bowl. Top with the avocado slices. Drizzle with remaining tablespoon of lime juice. Sprinkle with cilantro. Serve with tortillas, lime wedges and other favorite toppings for fajitas.
Nutritional Information
Per Serving (2 tacos): Calories: 410, Fat: 23 g (5 g Saturated Fat), Cholesterol: 0 mg, Sodium: 1,170 mg, Carbohydrates: 46 g, Fiber: 7 g, Protein: 9 g.
20 minutes
Prep Time
40 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Brookshire's Extra Virgin Olive Oil - 8.5 Fluid ounce
$5.98$0.70/fl oz
Not Available
Not Available
Morton & Bassett Chili Powder, Chipotle - 2 Ounce
$10.48$5.24/oz
Brookshire's Ground Cumin - 1.7 Ounce
$2.78 was $3.48$1.64/oz
Brookshire's Onion Powder - 2.2 Ounce
$3.48$1.58/oz
Adams Garlic Powder, Granulated - 22 Ounce
$14.98 was $16.98$0.68/oz
Not Available
Fresh Onion, Red - 0.61 Pound
$0.90 avg/ea$1.48/lb
Fresh Red Bell Pepper - 0.5 Pound
$1.27 was $1.48$2.54/lb
Fresh Orange Bell Peppers - 0.25 Pound
$1.27 was $1.48$5.08/lb
Not Available
Brookshire's Worcestershire Sauce - 10 Fluid ounce
$2.38$0.24/fl oz
Fresh Large Avocado, Hass - 1 Each
$1.68 was $1.98
Not Available
Not Available
Fresh Lime - 1 Each
$0.78
Nutritional Information
Per Serving (2 tacos): Calories: 410, Fat: 23 g (5 g Saturated Fat), Cholesterol: 0 mg, Sodium: 1,170 mg, Carbohydrates: 46 g, Fiber: 7 g, Protein: 9 g.
Directions
- Preheat oven to 450° F. Whisk together 2 tablespoons of olive oil, 1 tablespoon of lime juice, salt, chile powder, cumin, onion powder, garlic powder and black pepper. Spread the onion and bell pepper slices across a large baking sheet. Pour the oil mixture over the top. Toss to coat.
- In a large bowl, coat the mushroom slices with the Worcestershire sauce and remaining oil. Add the mushrooms to the baking sheet. Arrange all ingredients in a single layer. Roast for 30 to 40 minutes until vegetables are charred.
- Transfer to a serving bowl. Top with the avocado slices. Drizzle with remaining tablespoon of lime juice. Sprinkle with cilantro. Serve with tortillas, lime wedges and other favorite toppings for fajitas.