Anti Inflammatory Vegan Fajitas

Total time35 min

Prep time15 min

Cook time20 min

4.5

(30)

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Ingredients

4 servings

For the spice blend

1 tsp ground cumin
1 tsp smoked paprika
½ tsp chili powder
½ tsp garlic powder
½ tsp onion powder
¼ tsp cayenne pepper
½ tsp salt
¼ tsp black pepper

For the fajitas

4 large portobello mushroom caps (about 1 lb), stems removed, sliced ½-inch thick
1 red bell pepper, cored and sliced into ¼-inch strips
1 yellow bell pepper, cored and sliced into ¼-inch strips
1 green bell pepper, cored and sliced into ¼-inch strips
1 large yellow onion, halved and sliced into ¼-inch half-rings
3 tbsp olive oil, divided
2 tbsp fresh lime juice (from about 2 limes)

For serving

8 small flour tortillas
Chef's tip
Warm briefly before folding to improve flexibility.
1 avocado, pitted and sliced (optional)
¼ cup fresh cilantro, roughly chopped (optional)
1 lime, cut into wedges (optional)

Instructions

1
In a small bowl, combine the cumin, smoked paprika, chili powder, garlic powder, onion powder, cayenne, salt, and black pepper. Stir until evenly mixed.
2
Place the sliced portobello mushrooms in a large bowl and toss with 1 tbsp of the olive oil and half of the spice blend until evenly coated. In a separate bowl, toss the sliced bell peppers and onion with the remaining 1 tbsp olive oil and the remaining spice blend.

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