Mushroom Fajitas
Ingredients:
2 tsp Olive oil
¼ cup Lime juice plus more for serving
1 tsp Salt
1 tsp Chipotle powder
1 tsp Smoked paprika
1 tsp Ground cumin
1 tsp Garlic powder
1 tsp Dried Mexican oregano, crushed
½ tsp Black pepper
3 Portabella Mushroom caps, sliced
1 Red bell pepper, sliced
1 Yellow bell pepper, sliced
1 Green bell pepper, sliced
1 Small red onion, sliced
12 El Comalito Flour Tortillas, warmed
2 Avocados, sliced
Fresh cilantro for garnish
Directions:
1
Preheat oven 450° F.
2
Whisk together olive oil, lime juice, salt, chipotle powder, paprika, cumin, garlic powder, oregano and black pepper in a large bowl. Add mushroom slices and fold in to coat with marinade. Transfer to a large baking tray.
3
Add bell peppers and onion to baking tray arranging in a single layer. Roast in the oven for 20 minutes. Stir vegetables, roast for an additional 5 minutes.
4
Serve with warm El Comalito Flour tortillas, top with avocado slices, a sprinkle of cilantro and lime juice.
[cooked-sharing]
Ingredients
Ingredients:
2 tsp Olive oil
¼ cup Lime juice plus more for serving
1 tsp Salt
1 tsp Chipotle powder
1 tsp Smoked paprika
1 tsp Ground cumin
1 tsp Garlic powder
1 tsp Dried Mexican oregano, crushed
½ tsp Black pepper
3 Portabella Mushroom caps, sliced
1 Red bell pepper, sliced
1 Yellow bell pepper, sliced
1 Green bell pepper, sliced
1 Small red onion, sliced
12 El Comalito Flour Tortillas, warmed
2 Avocados, sliced
Fresh cilantro for garnish