Friday, 25 April 2014

In the Kitchen: Portobello Veggie Fajitas!

Adapted from Dr. Joel Furhmann's cookbook "Eat to Live", comes a delicious vegan recipe that everyone can enjoy. I decided to make this for dinner when I heard that a good friend of ours was going to be visiting town. To our surprise it turned out to be an unexpected home coming for her and we celebrated her return to St. Louis. I knew she loved southwest and mexican inspired food and thought I should try making this dish. The meaty texture of the portobello mushrooms replaces any need for meat in this dish. Serve with lime slices for an extra punch of flavor! Serves 4





Ingredients

4 portobello mushroom caps cut into strips
1 green and 1 red bell pepper cut into strips
2 small yellow squash cut into strips
1 medium white onion chopped
1/2 Serrano chili seeded and minced
1 garlic clove chopped
1 tbsp chili powder (more to taste if desired)
1 cup cooked beans, I used pinto beans but black beans would be great too
3 tbsp chopped fresh cilantro 
4 large whole grain tortillas or 8 small tortillas
Salsa of choice
1 avocado peeled and sliced
1 lime cut into small wedges





Instructions

  1. Combine mushrooms, bell peppers, squash, onion, Serrano chili, garlic, and chili powder. Heat 2 tbsp oil in a skillet and saute veggies until tender, about 5 minutes. You can also use water to saute if wanting to watch your fats. 
  2. Add the beans and cook until heated through. Stir in cilantro 
  3. Serve on warm tortillas topped with salsa, avocado slices, and lime wedges



From the Harvest Table,
Amber


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