- 2 chipotle peppers in adobo sauce + 1 tablespoon of sauce
- 1/3 cup vegetable broth , low sodium
- 2 tablespoons lime juice , fresh squeezed
- 1/2 teaspoon granulated garlic
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/4 teaspoon salt
Fajitas
- 3-4 tablespoons avocado oil (or any high smoke point oil)
- 4 large portobello mushrooms , remove stems & cut caps into ½” slices
- 2 large bell peppers , cut into ¼” strips
- 1 large red onion , cut into ¼” strips
- fresh cracked pepper , to taste
- salt, to taste
- ADD ONE POUND COOKED PROTEIN OF CHOICE FOR NON-VEGETARIAN MEAL
To Serve
- 8 -6” corn tortillas , warmed
- vegan sour cream *Optional chopped cilantro, lime wedges, guacamole and rice
Directions:
- Fajita Sauce – Add all the fajita sauce ingredients to a blender. Blend on high until smooth. Set aside
- Fajitas Heat a large pan over medium-high heat (*see note). When it’s very hot, add 1-2 tablespoons of oil. As soon as the oil gets hot and shimmery, add the mushrooms (you should hear a sizzle). Don’t move the mushrooms around the first 2-3 minutes. This will give them time to sear and brown on one side.
- Now give them a stir and let them brown for another 2-3 minutes. Once they have reduced their size and are fully browned, sprinkle with a generous pinch of salt & pepper. (*optional: to deglaze, splash some sherry into the pan – this will pick up some brown bits and add more flavor to your mushrooms). Remove from heat and place mushrooms on a plate or bowl.
- Heat the same large pan between medium and medium-high heat. When it’s hot, add 2 tablespoons of oil. As soon as the oil gets hot and shimmery, add the onions and peppers (you should hear a sizzle). Now add a generous pinch of salt & pepper. Stir occasionally, but don’t move them around too much, so they have time to get nicely browned and somewhat charred. This will create a robust flavor. Sauté until lightly tender and browned about 6-8 minutes. (*optional: to deglaze, splash some sherry into the pan) ADD COOKED PROTEIN HERE FOR NON-VEGETARIANS
- Now add the cooked mushrooms and fajita sauce. You’ll want to stir frequently at this point to prevent burning the sauce. Taste for seasoning and add if needed. Cook for 1-2 minutes and remove from heat. Serve immediately.
