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recipe for portobella fajitas pin it dose of dash

Portobello Fajitas

  • 3 portobello mushroom caps, sliced
  • 1⁄4 cup balsamic vinegar
  • Salt and pepper to taste
  • 1 red bell pepper, sliced
  • 1 yellow onion, sliced
  • 1⁄2 cup guacamole
  • 1 lime, juiced
  • Fresh cilantro
  • 4 Whole Grain Tortillas

Serves 4

I slightly adapted this recipe from Whole Foods’ “Health Starts Here” program. Last week I joined their 28-Day Challenge but, even though all the recipes are easy and you make lots of leftovers, my week ended up being surprisingly hectic. That’s why I simplified an already simple recipe and it still came out delicious, quick, and healthy.

  1. Slice the portobello mushrooms into long strips and dice the onion and red pepper.
  2. Marinate the portobello mushrooms by putting them into a tupperware with the balsamic vinegar and shaking. (Make sure there are no leaks).
  3. Warm up a frying pan on low heat and get your tortilla nice and toasty.
  4. Remove the warm tortilla, turn the heat up to medium, lightly coat the bottom with olive oil, and put in the onion.
  5. Cook the onion for about 3 to 5 minutes until it becomes translucent. Stir frequently.
  6. Then throw in the mushrooms and pepper.
  7. Season and cook until tender.
  8. Slather the tortilla with guacamole, top with the sautéed veggie mixture, a squeeze of fresh lime and chopped cilantro.

Roll up and enjoy!

After making myself one fajita I saved the rest of the veggie mixture in a tupperware. Then whenever I need a quick meal I just warmed up the veggies and the rest was a piece of…fajita. (Pun always intended).

What are some of your favorite go-to easy-peasy recipes?

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