Seared Portobello Fajitas |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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In '1,000 Vegan Recipes' by Robin Robertson Ingredients:
2 tablespoons olive oil |
3 large portobello mushroom caps, lightly rinsed, patted dry, and cut into 1/4-inch strips |
1 large red onion, halved and cut into 1/4-inch slices |
1 serrano chili, seeded and minced |
3 cups fresh baby spinach |
1/4 teaspoon ground cumin |
1/4 teaspoon dried oregano |
salt |
fresh ground black pepper |
4 (10 inch) flour tortillas, warmed |
1 cup salsa (homemade or store-bought) |
Directions:
1. In a large skillet, heat the oil over med-high heat.
2. Add the mushrooms, onion, and chili, and cook until seared on the outside and slightly softened, stirring occasionally, about 5 minutes.
3. Add the spinach and cook until wilted, 1-2 minutes.
4. Season with the cumin, oregano, salt and pepper to taste.
5. To assemble the fajitas, place 1 tortilla on a work surface.
6. Spread with 1/4 of the mushroom mixture.
7. Spoon 1/4 cup of the salsa on top and roll up tightly.
8. Repeat with remaining ingredients; serve immediately.
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