Portobello Mushroom Fajitas
“I think fajitas are something that kids are familiar with. This recipe is super colorful and quite simple with only a few ingredients”, remarks Chef Brandy. This plant-forward recipe is also on our recipes section of The Lunch Box website and can be scaled for different quantities. You can get creative and add a variety of tasty toppings such as guacamole, salsa, sour cream and/or cheese. Chef Brandy ensures this recipe is kid-approved!
- 3 oz of olive oil
- 1 medium yellow onion, sliced
- 9 oz of green bell pepper, sliced into strips
- 9 oz of red bell pepper, sliced into strips
- 2 large portobello mushrooms, cleaned and sliced into strips
- 1 15 oz can pinto beans, drained and rinsed
- cilantro, chopped (optional for garnish)
- Heat olive oil in a large skillet on medium hight heat.
- Add peppers and onions and sauté until onions are translucent and peppers begin to soften, about 3-4 minutes.
- Add pinto beans to skillet and stir to combine.
- Add portobello mushroom strips, stir and cook for another 3-4 minutes or until tender.
- Plate tortillas and add mushroom fajita filling.
- Garnish with cilantro (if using) and any other toppings as desired.
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