Portobello Mushroom Fajitas

Ingredients

(Cashew sour cream if you want a creamy element)

6 flour tortillas

Rice

1 cup brown rice (How to Cook Brown Rice)

1 cup quinoa (How to cook quinoa)

2 tbsp. lime

2 tbsp. cilantro

Salt for taste

(I usually make extra of this to keep as left overs)

Mushrooms

2.5 tbsp. extra virgin olive oil

2 tbsp. fresh lime juice

1 tsp. dried oregano

1 tsp. cumin

¾ tsp. chili powder

½ tsp. salt

¼ tsp. black pepper

Dash of brags liquid amino acids

6 portobello mushrooms cut into 1" thick slabs

Olive oil for sauté

Onions and Peppers

2 red and 2 orange peppers

1 large yellow onion

Olive oil for sautéing

Toppings

Iceberg lettuce or Kale

Avocado

Cilantro

Nutritional yeast

Lime

For the rice

I prepare the brown rice and quinoa separately. After both are cooked, I mix them both together adding the lime juice, cilantro, and salt.

For the Mushrooms

For the portobello mushroom marinade, you can put all ingredients in a large plastic bag, or bowl.

I usually prefer a bowl because sometimes the mushrooms absorb a lot of the marinade and you have to add extra marinade to the bowl. No biggy if that happens.

Whisk all ingredients together before adding the cut mushrooms. Some people prefer to de-stem the portobellos but I enjoy keeping them if they're not too long!

Sauté the mushrooms in a skillet with a dash of olive oil. Portobello mushrooms cook fairly quickly so it all depends on the texture that you prefer.

For the Onions and peppers

Slice pepper and onions into half inch strips. I prefer to use the skillet that I used for the mushrooms that still has excess olive oil and spices on it. Sauté your onions until they are slightly translucent then add peppers. I like a bite to my peppers so about five minutes after you add your peppers, they should be ready.

Assembly

I prefer warm tortillas so throw them in an oven at about 300 degrees. They warm up very fast so keep an eye on them! Assemble fajitas, add toppings, and enjoy!