Best Portobello Fajita Bowl Meal Prep Recipe By Tasty Recipes

PORTOBELLO FAJITAS

Portobello Fajitas image

Provided by Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 19

Ingredients

2 tablespoons paprika
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons freshly ground black pepper
4 portobello mushroom caps, sliced
2 green bell peppers, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 large white onion, sliced
2 teaspoons kosher salt
1 tablespoon vegetable oil
2 garlic cloves, minced
8 corn tortillas, warmed
1 cup sour cream
2 avocados, pitted and sliced
1 cup fresh cilantro leaves
1 lime, halved

Steps:

For the spice blend: Stir together the paprika, chili powder, cumin, garlic powder, onion powder and black pepper in a bowl.
For the fajitas: Set a large skillet over high heat. Once the pan starts smoking, add the portobellos, bell peppers, onions, salt and 2 teaspoons of the spice blend. Dry-saute the veggies until you see charring and blistering, about 30 seconds. Add the oil and garlic and continue to cook, stirring often, until softened, 5 to 7 minutes. Remove from the heat and set aside.
Lay out the tortillas and top each with the portobello veggie mix. Sprinkle each with a pinch of the spice blend. Top with sour cream, avocado, cilantro and a squeeze of lime.

PORTOBELLO FAJITAS

Portobello Fajitas image

I serve portobello fajitas family-style so guests can build their own. Just pass the tortillas and garnishes like salsa, cheese, guacamole and sour cream. -Carolyn Butterfield, Lake Stevens, Washington

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

3 large portobello mushrooms (about 1/2 pound)
1 large sweet red pepper, cut into strips
1/2 large sweet onion, sliced
1/2 cup fat-free Italian salad dressing
2 tablespoons lime juice
4 flour tortillas (8 inches), warmed
1/2 cup shredded cheddar cheese
Optional toppings: salsa, guacamole and sour cream

Steps:

Remove and discard stems from mushrooms; with a spoon, scrape and remove gills. Cut mushrooms into 1/2-in. slices and place in a large bowl. Add pepper and onion; drizzle with salad dressing and toss to coat. Let stand 10 minutes., Transfer vegetables to a lightly greased grill wok or open grill basket; place on grill rack. Grill, covered, over medium-high heat 10-12 minutes or until tender, stirring occasionally., Drizzle vegetables with lime juice. Serve with tortillas, cheese and toppings as desired.

Nutrition Facts : Calories 282 calories, Fat 8g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 664mg sodium, Carbohydrate 40g carbohydrate (7g sugars, Fiber 4g fiber), Protein 10g protein. Diabetic Exchanges