The flavor of the fajitas come from the bold marinade. You can leave the vegetables in the marinade for a longer time, if you like, to really absorb the flavors. If you have signature salsa that you make, go ahead and use it as a topping!
For the Marinade
- 2 tbsp. olive oil
- 2 tbsp. fresh lime juice
- 2 garlic cloves, minced
- 1/2 jalapeno, ribs and seeds removed, finely chopped
- 1/4 c cilantro, chopped
- 1/4 tsp. sea salt
- 4/24 tsp. black pepper
For the Filling
- 2 portobello mushrooms, thinly sliced (or several button mushrooms thinly sliced)
- 2 bell peppers, sliced into strips
- 1 onion, thinly sliced
- 1 avocado
- 8 whole grain tortillas
- for serving: 15 ounce can black beans, rinsed and drained (optional)
- Combine all of the marinade ingredients in a large bowl and mix well. Set aside
- De-stem the mushrooms and scrape out the gills prior to slicing them into strips. Place them into the marinade. Then add the bell peppers and onion to the marinade as well.
- Warm a little olive oil in a large pot over medium heat and add the mushrooms, peppers, and onion with the marinade. Cook until the vegetables are tender (about 8 minutes), stirring occasionally.
- While the vegetables are cooking, you can peel and pit the avocado. Mash the meat in a bowl and add a little lime juice and a pinch of sea salt.
- We aren't going to tell you how to warm your tortillas because everyone has a different method. Placing them in a frying pan over medium heat is a great option. Warm each side for about 20 seconds.
- Serve vegetables in warmed tortillas and top with avocado and black beans (optional).