Portobello Mushroom Fajitas with Spiced Black Beans

Portobello Mushroom Fajitas with Spiced Black Beans cover

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Portobello Mushroom Fajitas with Spiced Black Beans

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Ingredients

Warning0 allergens identified

Portobello Mushroom Fajitas with Spiced Black Beans

4 portobello mushroom capscleaned and sliced into 1/2 inch strips

3 bell peppers, various colorssliced

1 red onionsliced

¼ cup olive oildivided

3 tablespoons fajita spice mixdivided

1 limejuiced

1 tbsp olive oil

½ cup red oniondiced

1 poblano pepperdiced

½ jalapenodiced with seeds and ribs removed

2 cloves garlicminced

1 tsp kosher salt

1 tsp ground cumin

½ tsp smoked paprika

1 tsp chili powder

1 cup vegetable broth

½ lime

Instructions

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Instructions

Preheat oven to 450 degrees F and line two large baking sheets with foil.

Mix together 3 tablespoons olive oil, 2 tablespoons fajita spice mix and juice of 1 lime in a large bowl. Add sliced mushrooms and toss to coat. Let marinade for 10 to 15 minutes, tossing occasionally.

Once marinated, divide mushrooms between two baking sheets. Add sliced peppers and onions to the marinade bowl with 1 tablespoon olive oil and 1 tablespoon fajita spice. Toss to combine and divide among sheet pans with mushrooms, spreading to a single layer.

Roast for 25 minutes, rotating pans halfway through.

Meanwhile, prepare the black beans by heating 1 tablespoon olive oil in a medium pot. Add Diced red onion, poblano and jalapeno and cook on medium-high heat for about 5 minutes.

Add minced garlic and spices, cooking 1 more minute. Add in black beans and broth, stirring and bringing to a boil. Once boiling, reduce heat to medium and continue cooking until liquid is cooked off, about 15 minutes.

Squeeze juice of ½ lime into beans and serve with Portobello Mushroom Fajitas and Whole30 compatible toppings of your choice – sliced avocado, sliced jalapenos, fresh cilantro and lime wedges.

Nutrition

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Tips & Tricks (5)

Gill Removal for Perfect Texture 🍄
Scrape out the dark gills from portobello caps with a spoon before cooking to prevent excess moisture and achieve a firmer, meatier texture that holds up better during sautéing.
Dry Mushrooms Before Cooking 🏜️
Pat portobello caps completely dry with paper towels before slicing and cooking to ensure proper browning and caramelization rather than steaming.
Bloom Your Spices in Oil 🌶️
Toast the chili powder, smoked paprika, and cumin in hot olive oil for 30-60 seconds before adding vegetables to deepen their flavors and eliminate raw spice tastes.
High-Heat Char for Flavor 🔥
Cook mushrooms and peppers on high heat initially to develop a caramelized crust, which adds complexity and depth to your fajitas instead of steaming them at lower temperatures.
Layer Your Lime Juice 🍋
Add lime juice in two stages—half during cooking for acidity that brightens the spices, and the remaining half as a fresh finishing squeeze to preserve vibrant citrus notes.