Portobello and Poblano Fajitas

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

Tex-mex · 35 min · Beans · vegetarian, vegan

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Ingredients

• 3/4 lb portobello mushroom caps
• 2 poblano peppers
• 1 red bell pepper
• 1 large red onion
• 1 lime
• 2 garlic cloves
• 1/2 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 1/2 tbsp olive oil
• 4 flour tortillas
• 1 15 oz can black beans, drained
• 1/4 cup Mexican crema

Method (tap to check — screen stays awake)

1. Scrape the dark gills from the portobellos with a spoon — they turn the whole pan grey-brown — and slice the caps 1/2 inch thick. Cut the peppers and onion into strips of the same width.
2. Toss the mushrooms and vegetables with the oil, chili powder, cumin, paprika, grated garlic, the juice of one lime and 1 tsp salt.
3. Heat a cast-iron skillet over high until a drop of water skitters. Cook the mushrooms alone in a single layer, undisturbed, 4 minutes, then stir and cook 3 minutes more until they have released their water and browned. Set aside.
4. Add the peppers and onion to the same pan and cook 7 to 8 minutes, tossing only every couple of minutes, until charred in places and still with some snap.
5. Return the mushrooms, add the beans, and heat through 2 minutes. Squeeze over the second lime.
6. Warm the tortillas directly over a gas flame or in a dry pan 20 seconds a side, and serve the sizzling pan with crema alongside.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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