Fajitas aux champignons portobello et aux poivrons façon tex-mex

Végétarien

Épicé

avec piments forts rôtis et crème à la lime

10 min

Difficulté: 2/3

Mexicaine

Explosant de saveurs, ces fajitas sont composées d’oignons et de poivrons légèrement croquants, de champignons portobello qui ont une texture semblable à la viande! Couronnez le tout d’un soupçon rafraîchissant de crème à la lime, et le tour sera joué!

Allergens

Triticale

Sulfites

Soya

Moutarde

Blé

Lait

Sulfites

Crustacés

Oeuf

Peut contenir des traces d’allergènes

Arachides

Sésame

Noix

Poisson

Gluten

Utensils

Plaque de cuisson

Cuillères à mesurer

Zesteur

Petit bol

Grande poêle antiadhésive

Tags

Végétarien

Épicé

Climate-conscious

SEO

Ingrédients

Champignons portobello

2 unit(s)

Piment fort

1 unit(s)

Oignon jaune

1 unit(s)

Gousses d'ail

2 unit(s)

Épices à enchilada

1 tbsp

Feta, émietté

0.25 cup

Tortillas de farine

6 unit(s)

Crème sure

2 unit(s)

Pâte tex-mex

1 tbsp

Lime

1 unit(s)

Poivron

1 unit(s)

Huile

2.5 tbsp

Poivre

0.25 tsp

Sel

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.