Mushroom Fajitas
These portabella mushroom fajitas come together easily in less than 40 minutes!
Servings: 6
Ingredients
- 2 limes freshly juiced
- 1 tablespoon extra virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin powder
- 12 ounces portabella mushrooms with the stems removed and the tops sliced
- 1 green bell pepper deseeded and sliced
- 1 red bell pepper deseeded and sliced
- 1 yellow bell pepper deseeded and sliced
- 1 large red onion sliced
Instructions
- Preheat the oven to 400 degrees Fahrenheit and line a 12x16 inch baking pan with foil.
- Whisk the lime juice, olive oil, garlic powder, onion powder, salt, chili powder and cumin together in a small bowl then set aside.
- Add the mushrooms, peppers and onions to a prepared baking pan then pour the sauce on top and toss to combine.
- Bake for 10 minutes and toss then bake for 10 more minutes or until the peppers and onions are soft to your liking.
- Serve with tortillas, sour cream, guacamole, lime wedges and freshly minced cilantro for garnish, if desired.
Notes
Nutritional information does not include any additional toppings.
Storing: Leftover mushroom fajitas can be stored in an airtight container in the fridge for up to four days. Because the vegetables contain a high amount of water, freezing is not recommended as they will become too mushy when thawed.
Reheating: To reheat leftovers, simply add them to a skillet over medium heat until warmed through. You can also reheat them in the microwave, but be careful not to overcook or they will become mushy.
Nutrition
Calories: 45kcal | Carbohydrates: 5g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 397mg | Potassium: 250mg | Fiber: 1g | Sugar: 2g | Vitamin A: 68IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 1mg