Tex-Mex Portobello and Pepper Fajitas

Veggie

Spicy

with Lime Crema

10 min

Difficulty: 2/3

Mexican

Tender-crisp onions and peppers are paired with meaty portobello mushrooms in these flavour-packed fajitas! Top with a dollop of a refreshing lime crema and you're good to go!

Allergens

Triticale

Sulphites

Soy

Mustard

Wheat

Milk

Sulphites

Crustaceans

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Fish

Gluten

Utensils

Baking Sheet

Measuring Spoons

Zester

Small Bowl

Large Non-Stick Pan

Tags

Veggie

Spicy

Climate-conscious

SEO

Ingredients

Portobello Mushroom

2 unit(s)

Hot Pepper

1 unit(s)

Yellow Onion

1 unit(s)

Garlic, cloves

2 unit(s)

Enchilada Spice Blend

1 tbsp

Feta Cheese, crumbled

0.25 cup

Flour Tortillas

6 unit(s)

Sour Cream

2 unit(s)

Tex-Mex Paste

1 tbsp

Lime

1 unit(s)

Sweet Bell Pepper

1 unit(s)

Oil

2.5 tbsp

Pepper

0.25 tsp

Salt

0.25 tsp

Preparation

Core, then cut bell peppers into 1/2-inch strips.
Meanwhile, core, then cut poblano into 1/4-inch slices. (TIP: We suggest using gloves when prepping poblanos!)
Add peppers, poblanos, 2 tsp (4 tsp) Enchilada Spice Blend and 1 tbsp (1 1/2 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to coat.
Roast in the middle of the oven, stirring halfway through, until tender, 8-10 min.

Pull stems off portobello mushroom caps, then discard. Cut mushrooms into 1/4-inch slices.
Peel, then cut onion into 1/4-inch slices.
Peel, then mince or grate garlic.
Zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges.

Heat a large non-stick pan over medium-high heat.
While the pan heats, stir together Tex-Mex paste, remaining Enchilada Spice Blend and 2 tbsp (1/4 cup) water in a small bowl.
When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then onions. Season with salt and pepper. Cook, stirring occasionally, until onions are tender-crisp, 3-4 min.
Transfer veggies to a plate.

Return the same pan to medium-high.
Add 1 tbsp (2 tbsp) oil, then mushrooms. Cook, stirring occasionally, until golden-brown, 3-4 min. Season with salt and pepper.
Add garlic, onions and Tex-Mex sauce. Cook, stirring often, until fragrant, 1 min. Season with pepper, to taste.

While mushrooms cook, wrap tortillas in paper towels. Microwave until tortillas are warm and flexible, 1 min. (TIP: You can skip this step if you don't want to warm tortillas!)
Add sour cream, lime zest, 1 tsp (2 tsp) lime juice and 1 tbsp (1 1/2 tbsp) water to another small bowl. Season with salt and pepper, to taste, then stir to combine.