Veggie Fajitas with Cilantro Lime Portobello Steak
BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.
Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.
Serves: 4 servings
Ingredients:
The Marinade
3 oz Lime Juice
2 cloves Garlic
2 tbsp Olive Oil
1 handful cilantro
Fajita Seasoning:
1tsp garlic powder
1 tsp onion powder
½ tbsp paprika
1 tbsp cumin
1 tsp black pepper
The Veggies:
4 portobello mushrooms
6 Bellafina peppers any color, sliced
1 red onion, sliced
3 cups diced red potatoes
For Serving:
Guacamole
Vegan Sour Cream
Hot Sauce
Cilantro
Instructions:
Combine all of the marinade ingredients in a blender and blend until smooth. Then, pour the marinade over portobello mushrooms and massage the mushrooms until the marinade evenly coats the mushrooms. Afterwards, let marinade for at least 30 minutes.
Heat a cast iron skillet over medium-high heat. Then, cook the portobello steaks on each side for about five minutes. Sprinkle the fajita seasoning mix on each side of the portobello steaks whenever you flip them. You want them to start to get soft and brown. Once done remove the portobello steaks and set aside.
Saute the potato in the skillet until they start to brown. This should take about 10 minutes. You do not want the potatoes to cook all the way. They will finish cooking with the rest of the vegetables.
Add in the rest of the vegetables and saute until they begin to brown, 3-5 minutes. You do not want the vegetables to be too soft.
Slice the portobello mushroom steaks and lay on top of the vegetables.
Serve with fresh tortillas, guacamole, hot sauce, cashew sour cream, and cilantro.
Slightly adapted from a recipe from verdantfoodcity.com