Portabella Mushroom Fajitas

04 May

My love for chicken fajitas runs deep.  But, I have never been able to recreate restaurant-quality chicken fajitas at home.  There seems to always be something missing in my finished product.  Since Tim and I are trying to eat more vegetarian meals, and in honor of Cinco de Mayo, we decided to make veggie fajitas for dinner last night.  Let me just tell you, I may never go back to trying to make my own chicken fajitas again.  The veggie fajitas were a-maz-ing.  Plus they’re quick and easy enough for a weeknight dinner.  You can mix the veggies up to make the meal a little different each time.  Added bonus – these quick fajitas give you more time to focus on making margaritas!

Portabella Mushroom Fajitas

Fajita ingredients:
8 oz. small portabella mushrooms
1 small zucchini
1 red onion
1 red bell pepper
1 yellow bell pepper
1 tablespoon olive oil
Flour tortillas

For the Portabella Marinade:
1 tablespoon water
1 tablespoon red wine vinegar
1 lime, juiced
3 tablespoons olive oil
2 cloves garlic, minced
1/2 teaspoon cumin
3/4 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika

Combine all ingredients for marinade in bowl.  Whisk to combine.  Slice mushrooms and place in a heavy-duty ziplock bag.  Cover mushrooms with marinade and allow mushrooms to marinade for 30 minutes.

Slice remaining vegetables into half-inch slices.  Discard seeds from bell peppers and skin from onions.  Heat 1 tablespoon of olive oil in large sauté pan.  Add onions, peppers, and zucchini.  Cook until onions become slightly translucent, stirring frequently, about five minutes.  Add mushrooms and half the liquid marinade.  Cook until mushrooms are tender and all vegetables are cooked through (5-10 more minutes).  Serve mixture on warmed flour tortillas.

Top your fajitas with additional toppings including shredded cheese, sour cream, guacamole, and cilantro.

Source: Good Life Eats

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Posted by on May 4, 2011 in Main Dish


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