Herb-Roasted Portobello & Vegetable Fajitas
20min
25min
6
385
Chef's Note
For busy sports nights, you can prep all the vegetables and the herb-oil mixture up to 24 hours in advance and store in separate containers in the refrigerator. For meat eaters, you can easily add pre-cooked chicken or steak strips to their portion. These fajitas can be assembled, wrapped in foil, and taken to go - they'll stay warm for about 30 minutes!
Tags
Ingredients
6 whole large portobello mushrooms
2 medium red bell pepper
1 medium yellow bell pepper
1 large red onion
2 medium zucchini
3 tablespoons olive oil
1 tablespoon fresh rosemary
1 tablespoon fresh thyme
3 cloves garlic
1 teaspoon ground cumin
1 teaspoon smoked paprika
2 tablespoons lime juice
1 teaspoon salt
1/2 teaspoon black pepper
12 count flour tortillas (8-inch)
2 medium avocado
1/2 cup fresh cilantro
2 whole lime wedges
1/2 cup sour cream
1 cup shredded Monterey Jack cheese
Instructions
- 1
Preheat oven to 425°F (220°C) and line two baking sheets with parchment paper.
- 2
Clean the 6 portobello mushrooms with a damp paper towel and remove stems. Slice into 1/2-inch strips.
- 3
Slice 2 red bell peppers, 1 yellow bell pepper, and 1 red onion into 1/4-inch strips. Cut 2 zucchini into half-moons about 1/4-inch thick.
- 4
Mince 3 cloves of garlic and finely chop 1 tablespoon each of fresh rosemary and thyme.
- 5
In a small bowl, whisk together 3 tablespoons of olive oil, minced garlic, chopped herbs, 1 teaspoon cumin, 1 teaspoon smoked paprika, 2 tablespoons lime juice, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- 6
Place the sliced vegetables and mushrooms in a large bowl, pour the herb-oil mixture over them, and toss until evenly coated.
- 7
Spread the vegetables in a single layer across the two baking sheets, ensuring they're not overcrowded.
- 8
Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized at the edges.
- 9
While vegetables are roasting, slice 2 avocados, chop 1/2 cup cilantro, and cut 2 limes into wedges.
- 10
Warm the 12 flour tortillas by wrapping them in foil and placing in the oven for the last 5 minutes of vegetable roasting time.
- 11
To serve, place roasted vegetables on warm tortillas and top with avocado slices, cilantro, a dollop of sour cream, and a sprinkle of shredded cheese. Serve with lime wedges on the side.
Nutrition Information (per serving)
385
12g
42g
21g
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