DAIRY FREE & GLUTEN FREE MODIFICATIONS INCLUDED
3-4 tablespoons avocado oil (or any high smoke point oil)
4 large portobello mushrooms , remove stems & cut caps into ½" slices
2 large bell peppers , cut into ¼" strips
1 large red onion , cut into ¼" strips
Fresh cracked pepper , to taste
Salt, to taste
ADD ONE POUND COOKED PROTEIN OF CHOICE FOR NON-VEGETARIAN MEAL
8 -6” corn tortillas , warmed
vegan sour cream *Optional chopped cilantro, lime wedges, guacamole and rice
Fajita Sauce - Add all the fajita sauce ingredients to a blender. Blend on high until smooth. Set aside
Fajitas Heat a large pan over medium-high heat (*see note). When it's very hot, add 1-2 tablespoons of oil. As soon as the oil gets hot and shimmery, add the mushrooms (you should hear a sizzle). Don't move the mushrooms around the first 2-3 minutes. This will give them time to sear and brown on one side.
Now give them a stir and let them brown for another 2-3 minutes. Once they have reduced their size and are fully browned, sprinkle with a generous pinch of salt & pepper. (*optional: to deglaze, splash some sherry into the pan - this will pick up some brown bits and add more flavor to your mushrooms). Remove from heat and place mushrooms on a plate or bowl.
Heat the same large pan between medium and medium-high heat. When it's hot, add 2 tablespoons of oil. As soon as the oil gets hot and shimmery, add the onions and peppers (you should hear a sizzle). Now add a generous pinch of salt & pepper. Stir occasionally, but don't move them around too much, so they have time to get nicely browned and somewhat charred. This will create a robust flavor. Sauté until lightly tender and browned about 6-8 minutes. (*optional: to deglaze, splash some sherry into the pan) ADD COOKED PROTEIN HERE FOR NON-VEGETARIANS
Now add the cooked mushrooms and fajita sauce. You'll want to stir frequently at this point to prevent burning the sauce. Taste for seasoning and add if needed. Cook for 1-2 minutes and remove from heat. Serve immediately.