OK, I will probably never eat veggie fajitas at a restaurant ever again! lol :) I've actually only ever had them a couple times and they were just mediocre... these knocked the socks off them (but home cooking is always better!)
I had been planning veggie fajitas for this weekend and was pulling veggies out of the fridge and realized I hadn't picked up any small mushrooms yesterday. I did have two portobello caps, though and will only need one for the portobello Parm later this week so I chopped the other one up for these. Yum! Who needs meat?! :) I'm really excited about the packaging for these 'shrooms! They are organic mushroom caps that come in totally compostable packaging! yeay :) The tray will definitely be composted!
These would be vegan but I like some sour cream on mine!
Perfect with rice and black beans and a big margarita on the side ;)
I apologize for the lack of a photo - they tasted far better than they looked! The uncooked veggies looked great - I should have taken a quick picture of those.. next time. :)
Serves 2 (or 1 hungry person) ;)
1 portobello mushroom cap
1/4 medium onion, thinly sliced
1/4 each red, yellow, and green bell peppers
1/2 medium tomato, seeded and chopped (superfood!)
1/2 zucchini, sliced
1/2 yellow squash, sliced (I cut my slices in half)
1/8 cup + 1/2 tbsp. vegetable oil (olive oil is a superfood!)
1/8 cup lime juice
1/8 cup tequila
1 tbsp. cilantro, chopped
1 clove garlic, minced (superfood!)
1/2 tsp. ground cumin
1/8 tsp. salt (I used sea salt)
Optional: fresh salsa or pico de gallo, guacamole or avocado slices, sour cream
1. Clean the mushroom cap by wiping it with a damp paper towel and then scooping out the "fins" (I really don't know what else to call those) with a spoon. Slice off the stem. Slice the mushroom into smaller pieces. Wash and slice/chop the other veggies.
2. Place the veggies in a large zipper bag or re-usable container with a lid. In a bowl, mix together the tequila, 1/8 cup veg. oil, cumin, lime juice, salt, pepper, and 1/2 tbsp. cilantro (I never measure - use as much or as little as you like!)
3. Pour the tequila marinade in the bag or container with the vegetable mix. Seal the container and marinate for 1 1/2-3 hours.
4. After marinating, preheat a large skillet over medium-high heat; add 1/2 tbsp. oil. Add vegetables to hot oil and cook and stir until tender. They don't take long at all - I think mine had somewhere between 5 and 7 minutes. Sprinkle with additional fresh cilantro just before serving.
Serve with warm tortillas, rice, black beans, and any condiments you like.
Not sure I have a reference for these! I just made them up as I went but based the tequila-lime marinade on the chicken fajitas I've made in the past (and made for DH tonight).