These Portobello fajitas are so easy to make, can be pulled together for a quick meal in under 20 minutes, are delicious fresh and even store great for leftovers or weekly meal prep. They go great in a corn tortilla with some beans and guacamole, or can act as a simple topping over rice with a little hot sauce!
1.5-2mediumbell peppersred, orange, yellow; sliced slightly larger than the onions
2-3mediumPortobello mushrooms (8oz)sliced slightly larger than the bell peppers
2tsplime juice
1/8tspground black pepper
salt to taste
Optional Seasonings
1/2tspchili powder
1/8tsppaprika
1/8tsponion powder
1/4tspgarlic powder
dashcayenne
Instructions
Cut your vegetables into strips, with the onions thinnest, bell pepper next, and the Portobello thickest.
Over high heat, heat your large pan first [note#1], then throw in raw onions and keep them moving until they've softened and started to brown, about 5 minutes [note#2].
Next add your bell pepper and cook for an additional 2 minutes or so before adding your Portobellos and cooking for an additional 4 minutes or so, until everything has just started to soften.
Add chili powder, pepper, and any other desired spices and cook for an additional 1-2 minutes.
Sprinkle with lime juice, toss one more time, and turn off the heat.
Serve right away on a corn tortilla with beans and guacamole, or over rice. You can also save it and store it for future meals.
Enjoy!
Notes
You'll know the pan is ready when you can sprinkle water into the pan and the droplets 'dance' in the pan.
All cook times are approximate. You are ultimately just trying to cook the onions through enough so they don't taste raw and barely soften everything while still having it keep some of it's fresh crunchiness.