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Recipes Around the World International Vegetarian Union
Vegan TexMex Recipes - Burritos, Fajitas, Tacos, Enchiladas, Salsa/Sauces
Contributed by Vegetarians and Vegans from around the world
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Portobello Mushroom Fajitas
from: Karen C. Greenlee - Seattle, WA, USA

Serving Size: 6; Preparation Time: 0:20

  • 1 tablespoon vegetable oil
  • 1 clove garlic -- minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 3/4 pound fresh baby portobello or crimini mushrooms -- thinly sliced
  • 2 cups frozen stir-fry bell peppers & onions -- (from a 16 oz. pkg.)
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons lime juice
  • 6 flour tortillas
  • salsa, guacamole
Heat oil, garlic, cumin, and salt in a 10-inch skillet over medium-high heat.

Cook mushrooms and bell pepper mixture in oil for 4 to 6 minutes, stirring frequently, until vegetables are crisp-tender.
Sprinkle with cilantro and lime juice.

Spoon about 1/2 cup mushroom mixture onto each tortilla; roll up.

Serve with salsa, guacamole, and/or vegan sour cream, if desired.