Fajitas trace back to Mexican ranch workers living across the border in Texas. Does that make it Mexican or Tex-Mex? You decide. Either way fajitas are great. This vegetarian version is made with meaty portabello mushrooms. Don’t leave the mushrooms to marinate too long, as they start to break down and won’t have as nice a texture
Portabello Mushroom fajitas
For the filling
4 large portabello mushrooms, sliced into 2.5cm (1 inch) thick strips
1 large onion, halved and thinly sliced
1 small red pepper, halved and thinly sliced
1 small yellow or orange pepper, halved and thinly sliced
For the marinade
juice of 1 lime, more to taste
2 tsp chipotle paste
1 tsp ground cumin
2 tbsp rapeseed or olive oil
pinch of black pepper
pinch of salt
small handful of fresh coriander
rapeseed oil for cooking
pack of flour or corn tortillas, or homemade
Firstly, chop the vegetables and set aside. Make the marinade in a large bowl by combining all the ingredients. Add the vegetables to the marinade and toss well. Let everything sit for about 15 minutes to soak up the flavours. Taste the marinade and add more chipotle paste if desired.
Place a frying pan over a medium-high heat and add some oil. When hot, quickly cook the marinated vegetables in small batches for about 5 minutes, or until the onions and pepper are tender. Place the cooked vegetables in a hot oven to keep warm.
Wrap the tortillas in kitchen foil and warm in the oven for 8-10 minutes.
Serve the vegetables with the warm tortillas along with fresh salsa and guacamole.
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