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Simple Mushroom Fajitas
Prep Time:
20
minutes
minutes
Cook Time:
20
minutes
minutes
Total Time:
45
minutes
minutes
Servings:
4
Servings
Author:
Nick Evans
These vegetarian fajitas are a wonderful, fast Tex-Mex dinner.
Ingredients
6
small Portabella mushrooms
,
sliced
2
Red Peppers
,
sliced
½
onion
,
sliced
2
jalapenos
,
sliced (optional)
⅓
Cup
olive oil
¼
Cup
balsamic Vinegar
Salt and pepper
Flour tortillas
2
Cups
grated cheddar cheese
Cheater's Guacamole: (opt.)
2
avocados
⅓
Cup
salsa
1
Tablespoon
sour cream
Pinch
of salt
Sour Cream
,
optional
Instructions
Wash the mushrooms in cold water and make sure to get off any dirt. No need to scrub them really hard or anything.
Cut the peppers into quarters before slicing then up and de-seed. Dice up jalapeno peppers.
Whisk vinegar and oil together and poured that over my veggies as a marinade. Let these sit for a few minutes before cooking.
Grate the cheese!
Make the cheater’s guacamole – mush up avocados and mix it all the other stuff.
Preheat oven to 350 so it will be warm for the tortillas later.
Put a skillet over high heat and once it’s hot, add all of the veggies at once for a few minutes.
Put the tortillas in the oven to heat them up. They only need about 15 seconds to be warm.
On the warm tortilla, layer guacamole and sour cream. Then add some cheese and top with veggies!
Nutrition
Serving:
2
fajitas
|
Calories:
783
kcal
|
Carbohydrates:
49
g
|
Protein:
21
g
|
Fat:
58
g
|
Saturated Fat:
18
g
|
Polyunsaturated Fat:
6
g
|
Monounsaturated Fat:
28
g
|
Cholesterol:
58
mg
|
Sodium:
968
mg
|
Potassium:
847
mg
|
Fiber:
11
g
|
Sugar:
10
g
|
Vitamin A:
2774
IU
|
Vitamin C:
96
mg
|
Calcium:
521
mg
|
Iron:
3
mg