veggie fajitas

Serves: 4

Prep: 10 minutes

Cook: 9 minutes

Ingredients:

4 Large Portobello Mushroom, remove gills, clean and sliced

1 Limed, juiced

3 tbsp Cilantro, chopped and divided

2 tbsp Olive Oil

1 Red Onion, sliced

1 Green Pepper, seeded and sliced

1 Avocado, sliced

2 oz Queso Fresco 

4 Flour Tortillas

Directions:

Slice the mushrooms 1/4 inch thick and place in a large resealable bag along with the juice of a lime and 2 tablespoons of cilantro; mix around and set aside. While mushrooms are marinating heat a skillet over medium heat and add in olive oil and red onions, allow for onions to cook for about 5 minutes. Then add in the green peppers and cook for an additional 2 minutes. Remove the onions and green peppers and set aside. 

Drain the mushrooms from the marinade and place in the same skillet that the onions and peppers cooked in and cook for 2 minutes or until they become slightly brown. After the mushrooms have cooked it’s time to start assembling the fajita. 

Warm the tortilla in the microwave for about 10-15 seconds just to allow for them to become more pliable. Build the fajita by adding in the cooked onions, peppers, mushrooms and a couple of slices of avocado per tortilla. Crumble a little queso fresco over top and sprinkle some of the remaining cilantro for extra taste. Repeat the process for the other 3 fajitas then enjoy!