Mexican · Lunch or dinner

Mushroom + Poblano Fajitas

Name: Mushroom + Poblano Fajitas
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 10 oz cremini mushrooms, thickly sliced; 2 portobello mushrooms, sliced 1/2-inch thick; 2 poblano peppers, seeded, sliced; 1 red bell pepper, sliced; 1 medium yellow onion, thinly sliced; 3 garlic cloves, minced; 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp dried oregano (Mexican preferred); 3 tbsp olive oil; 2 lime, 1 juiced, 1 for wedges; 8 flour tortillas; ½ cup fresh cilantro, chopped; 1½ tsp kosher salt

Charred poblano, golden mushrooms, lime and cilantro.

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Prep: 15 min
Cook: 15 min
Makes: 4 servings
Skill: Beginner
Heat: Medium, adjustable

Vegan Vegetarian Halal Contains gluten

Maui says

Portobellos give you the steak-y bite; cremini fill it out cheap. Sliced poblano (not bell) is what takes this from veggie sides to a meal.

Ingredients

Everything below makes 4 servings.

10 ozcremini mushroomsthickly sliced
2portobello mushroomssliced 1/2-inch thick
2poblano peppersseeded, sliced
1red bell peppersliced
1 mediumyellow onionthinly sliced
3garlic clovesminced
1 tspground cumin
1 tspsmoked paprika
1 tspdried oregano (Mexican preferred)
3 tbspolive oil
2lime1 juiced, 1 for wedges
8flour tortillas
½ cupfresh cilantrochopped
1½ tspkosher salt

In the app these rescale to however many people you're feeding.

Nutrition

Per serving, as written.

500calories
12gprotein
66gcarbs
21gfat

Swaps move these numbers. A different protein or base changes them.

Instructions

Knife work first, then the stove. Nothing below asks you to chop while something burns.

Before you start

Thickly slice cremini and portobello mushrooms. Seed and slice poblano and red bell. Thinly slice onion.
Mince 3 garlic cloves. Chop cilantro. Juice 1 lime; wedge the rest.

Brown mushrooms

Heat 2 tbsp olive oil in cast iron over high. Add all mushrooms in single layer, don't stir 4 min. Stir, cook 3-4 min more until deeply golden. Season with 3/4 tsp salt. Transfer to plate.

8 min · hands on

Char peppers

Add olive oil to same skillet. Add poblano and bell and onion and salt. Char 4-5 min without stirring much. Add garlic and cumin and smoked paprika and oregano, 30 sec.

6 min · hands on

Combine

Return mushrooms to skillet, toss with juice of 1 lime and half the cilantro. Off heat.

Warm tortillas and plate

Warm flour tortillas 20 sec per side in dry skillet. Pile fajita filling onto tortillas. Top with remaining cilantro and lime wedge.

4 min · hands on

Make it yours

Every swap here is one Maui already knows how to make, including what it does to the timing.

Instead of cremini and portobello mushrooms Shiitake mushrooms

Shiitake needs 2 extra min to crisp. Adds about 2 minutes.

Instead of warm flour tortillas Corn tortillas (GF)

Use 2 corn tortillas per portion.

Gluten free Corn tortillas for flour tortillas

Use 2 per portion - corn tortillas are smaller.

What keeps

Filling holds 4 days and reheats well (rare among fajitas - mushrooms forgive reheats better than meat). Tortillas day-of.

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