Any time we go to our neighborhood Mexican restaurant, someone at another table inevitably orders fajitas. You can mistake that sizzling sound as it passes by your table.
I've made fajitas before using Portobello mushrooms (check out that recipe here), but they are so versatile and lend themselves so well to meaty Mexican dishes.
3-4 large Portobello mushroom caps, sliced into strips
One onion, sliced
One green bell pepper, sliced thin
One jalapeno pepper, seeded and sliced thin
Saute the mushrooms, onion, bell pepper and jalapeno in olive oil until softened. Spoon into whole wheat flour tortillas and top with vegan sour cream and vegan shredded cheese. Roll up. Serve. Enjoy!
I served ours with Spanish rice and black beans. You can also top your fajitas with guacamole or avocado slices and salsa, if you like.