Vegan Fajitas

Poblano and Portobello Fajitas
Servings 2-3
  • 1 poblano pepper, seeds removed and thinly sliced
  • 2 bell peppers, seeds removed and thinly sliced
  • 1 jalapeño, seeds removed and thinly sliced
  • 1 yellow or white onion, cut into thin rounds
  • 2 large or 4 small portobello mushrooms, stems removed, wiped clean and thinly sliced
  • juice of 1/2 lime
  • sea salt
  • cumin
  • 6 small corn tortillas

Easy Vegan Fajitas |

  1. Heat a large skillet and a medium skillet over medium-high heat.
  2. Once hot add a dash of olive or coconut oil to the large skillet, then the onion and peppers. Season generously with salt and cumin.
  3. Cook until softened and slightly caramelized, stirring often. Set aside and cover to keep warm.
  4. At the same time, add a dash of oil to the medium pan, then add the mushrooms. Season with a bit of salt and once softened and brown.
  5. Remove from heat, set aside and cover.
  6. Prepare guacamole: smash avocados, then add the cilantro, onions, jalapenos, citrus juice and salt
    1. 2 ripe avocados (smashed)
    2. 1/2 jalapeno (diced)
    3. 1/4 red onion (diced)
    4. 2 tbsp cilantro (finely cut)
    5. 1/4 lime juiced
    6. 1/4 tsp salt
  7. Warm tortillas in the microwave or oven.
  8. Serve tortillas with peppers and onions, mushrooms, guacamole and any other toppings such as salsa

I adjusted the recipe to accommodate more people and made some replacements based on what I already had but it came just as good 😀


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