These simple fajitas make an easy, satisfying dinner, and great for busy weeknights. (You can even slice 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 half of each pepper for maximum rainbow effect 😉 For a different variation, try adding some garlic or chipotle, then personalize with your own favorite toppings!
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
{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.
FULL RECIPE https://www.thegardengrazer.com/
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