Portobello Fajitas

Growing up I used to love eating chicken fajitas, and substituting the chicken for mushrooms was definitely an upgrade. I love mushrooms!

I also used my tofu recipe from when I made BLT’s a while back for a little extra something in the fajitas, so. good!

Since we load up our fajitas with fresh vegetables and beans, having a small side of corn was perfect with this meal.

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Ingredients:

-2 – 3 large portobello mushrooms

-2 bell peppers

-1 onion

-1 Tablespoon taco seasoning (below)

-Juice of 1/2 – 1 lime

-1 Tablespoon oil

-Wraps of your choice — we usually opt for gluten free wraps —

-Toppings of your choice — always tomato, lettuce, avocado, and refried beans —-

Ingredients – For the Taco Seasoning:

-1 Tablespoon chili powder

-1 1/2 teaspoon cumin

-1 teaspoon oregano

-1 teaspoon onion powder

-1 teaspoon garlic powder

-1 teaspoon paprika

-1/2 teaspoon salt

-1/4 teaspoon cayenne pepper

Directions:

-Remove stems of mushrooms, spoon out gills if desired and wipe tops clean. Cut into about 1/3″ thick slices

-Thinly slice bell peppers and onion

-Make taco seasoning by combining all ingredients in a bowl — you will have extra so save it for your next mexican dinner night! —

-In a large skillet over medium heat add 1 Tablespoon oil and the peppers and onions. Cook for about 2 minutes

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-Add mushrooms and 1 Tablespoon taco seasoning

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-Stirring occasionally, cook another 7 – 8 minutes or until softened. Add juice of 1/2 a lime — I used an entire lime — and stir. Turn off heat

-While the vegetables are cooking, prepare your toppings of choice

-Spoon the fajita mixture into the center of your tortillas and serve with toppings

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I hate how sandwiches/tacos/fajitas never photograph well!

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And as always, I put this on top of my fajita (and everything else for that matter). I’ve written about the benefits of fermented vegetables before, and I love the way this local company does theirs. You will never not find a jar in my refrigerator!

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XOXO

So I just wanted to share something I experienced this past weekend. On Sunday evening we were at a wedding and I decided to eat some pasta that had cheese in it, and a few short hours later I really regretted doing so. For over 24 hours after eating cheese I had seriously messed up stomach issues! It was so uncomfortable and felt like a giant balloon had been blown up inside my belly! I hated that feeling. I’m finally feeling back to normal but I thought it was so crazy how much my body has changed. I haven’t eaten cheese in months, so after eating it on Sunday, my body totally rejected it and was definitely pissed off at me (I’m sorry, I’m sorry!). As uncomfortable as it was, it was still kind of cool to actually see the toll animal products take on my body now. I hope I never eat cheese again! That was not smart. Lesson learned

 

 

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