Try these Chipotle-Lime Portobello Fajitas the next time you need a quick lunch or dinner that is totally plant-based and super delicious. This is one of my favorite quick plant-based meals, and when you add some avocado, cilantro, salsa, or even shredded cabbage, you can truly add to the fullness and nutritional complexity of the meal. These can be enjoyed on traditional tortillas or collard green wraps!
(Scroll down for interactive recipe card, instructional video and more!)
1 tbsp. virgin coconut oil 2 portobello mushroom caps, cut into 1/4-inch strips 1 medium onion, sliced Chinese style 1 bell pepper, seeded and cut into strips 3 roma tomatoes, quartered 1 chipotle chile with adobo sauce, chopped 1 tsp. cumin 1 lime, juiced Salt and pepper to taste 4 whole grain flour tortillas Collard greens- optional wraps instead of tortillas 4 tbsp. Hatch green chile salsa 1/2 bunch fresh cilantro 1 avocado
Get a skillet or sauté pan hot. Add optional oil.
Add mushrooms and brown on all sides for about 7 minutes. Add onions and peppers and continue cooking for another 5 minutes. Add tomatoes and continue cooking until tomatoes are soft and mixing in with the other vegetables, about 7 minutes.
Add chipotle, cumin, salt, pepper, and lime juice. Mix well and cook a few minutes longer. Add to your favorite tortilla or collard green wraps with salsa, avocado, cilantro or any of your favorite fajita toppings.
Check out the instructional video for Chipotle-Lime Portobello Fajitas here:
Chipotle-Lime Portobello Fajitas
Ingredients
- 1 tbsp. virgin coconut oil optional
- 2 large Portobello mushroom caps cut into 1/4-inch strips
- 1 medium onion sliced Chinese style
- 1 medium bell pepper seeded and cut into strips
- 3 medium Roma tomatoes quartered
- 1 tbsp. chipotle chile with adobo sauce chopped
- 1 tsp. cumin
- 1 each lime juiced
- Salt and pepper to taste
- 4 each whole grain tortillas
- collard greens optional to tortillas
- 4 tbsp. hatch green chile salsa for topping
- 1/2 bunch Cilantro loosely chopped for topping
- 1 each avocado for topping
Instructions
- Get a skillet or sauté pan hot. Add optional oil.
- Add mushrooms and brown on all sides for about 7 minutes
- Add onions and peppers and continue cooking for another 5 minutes
- Add tomatoes and continue cooking until tomatoes are soft and mixing in with the other vegetables, about 7 minutes.
- Add chipotle, cumin, salt, pepper, and lime juice. Mix well and cook a few minutes longer.
- Add to your favorite tortilla or collard green wraps with salsa, avocado, cilantro or any of your favorite fajita toppings.