Quick and easy. Tasty and light on the budget as well as the waistline. Portobello Fajitas are so yummy, you will never miss the meat! Pair it with “Beckamole” Guacamole and you have the perfect plant-forward lunch or dinner that everyone will be asking for more of.
Plant Forward Favorite
Every January, after the sugar rush and heavy meals of celebration and feasting have passed, my body is begging for a reset. January is the time of year I pour through my plant-forward cookbooks searching for twenty-one days of plants. When I started this practice of fasting, the only recipes I knew that were plant-based were beans and rice and rice and beans. Needless to say, it got a little boring.
Since then, I have learned how truly wonderful and tasty veggies can be without the need for meat to be front and center stage on the dinner plate. Truthfully, I actually prefer these Portobello’s to their steak cousins…easier to chew and better on the budget too. We try and prepare at least two plant-forward meals a week and these are always on the list of year-round favorites.
Ready In a Matter of Minutes
Portobello fajitas are super quick to make with only a few ingredients and very little prep except the “Beckamole” Guacamole. But even that only takes about 15 minutes in a food processor and can be prepared earlier in the day if need be. The tortillas can be heated and kept warm while the Portobellos are marinating. The onions, peppers, and Portobellos only take about 3-5 minutes on medium-high, so we are talking dinner on the table in a matter of minutes. These are so yummy, I promise they will be regulars on your monthly menu rotation.
Quick and easy. Tasty and light on the budget as well as the waistline. You will never miss the meat! Pair it with "Beckamole" Guacamole and you have the perfect plant-forward lunch or dinner that everyone will be asking for more of.
- 2 large Portobello mushrooms
- 1 red bell pepper
- 1 yellow bell pepper
- 1 sweet yellow onion (like a Vidalia)
- 1 Tablespoon Nama Shoyu (unpasteurized soy sauce)
- 1 tsp ground cumin
- 1 tsp. dried oregano
- 1 T ghee
- flour or corn tortillas
- Slice onions and peppers and set aside.
- Slice Portobello's and marinate in Nama Shoyu, oregano, and cumin in a 1 gallon freezer bag for 15 minutes.
- Sauté veggies on medium high in ghee for 3-4 minutes, and then remove from heat.
- Warm tortilla's on a hot cast iron skillet and place in a tortilla warmer until ready to serve.
- Serve with Guacamole
Check Out These Other Plant Forward Recipes:
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Tortilla Warmer (to keep your tortillas warm)
10.5 Inch Preseasoned Cast Iron Round Griddle Pan (to heat up tortillas)
Pure Indian Foods Organic Grass-Fed Ghee
Ohsawa Nama Shoyu (the best organic soy sauce in the world!)
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