Tex-Mex Portobello and Pepper Fajitas
with Lime Crema
Tender-crisp onions and peppers are paired with meaty portobello mushrooms in these flavour-packed fajitas! Top with a dollop of a refreshing lime crema and you're good to go!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Portobello Mushroom
1 unit(s)
Hot Pepper
1 unit(s)
Yellow Onion
2 unit(s)
Garlic, cloves
1 tbsp
Enchilada Spice Blend
(Contains Sulphites May contain Tree nuts, Sulphites, Milk, Triticale, Peanuts, Sesame, Soy, Mustard, Wheat)
¼ cup
Feta Cheese, crumbled
(Contains Milk)
6 unit(s)
Flour Tortillas
(Contains Sulphites, Wheat, Gluten May contain Milk, Sesame, Soy, Tree nuts, Wheat, Egg, Gluten)
2 unit(s)
Sour Cream
(Contains Milk)
1 tbsp
Tex-Mex Paste
(Contains Mustard May contain Soy, Gluten, Fish, Sulphites, Egg, Tree nuts, Wheat, Sesame, Mustard, Milk, Crustaceans)
1 unit(s)
Lime
1 unit(s)
Sweet Bell Pepper
Not included in your delivery
2.5 tbsp
Oil*
¼ tsp
Pepper*
¼ tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Core, then cut bell peppers into 1/2-inch strips.
- Meanwhile, core, then cut poblano into 1/4-inch slices. (TIP: We suggest using gloves when prepping poblanos!)
- Add peppers, poblanos, 2 tsp (4 tsp) Enchilada Spice Blend and 1 tbsp (1 1/2 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven, stirring halfway through, until tender, 8-10 min.
- Pull stems off portobello mushroom caps, then discard. Cut mushrooms into 1/4-inch slices.
- Peel, then cut onion into 1/4-inch slices.
- Peel, then mince or grate garlic.
- Zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges.
- Heat a large non-stick pan over medium-high heat.
- While the pan heats, stir together Tex-Mex paste, remaining Enchilada Spice Blend and 2 tbsp (1/4 cup) water in a small bowl.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then onions. Season with salt and pepper. Cook, stirring occasionally, until onions are tender-crisp, 3-4 min.
- Transfer veggies to a plate.
- Return the same pan to medium-high.
- Add 1 tbsp (2 tbsp) oil, then mushrooms. Cook, stirring occasionally, until golden-brown, 3-4 min. Season with salt and pepper.
- Add garlic, onions and Tex-Mex sauce. Cook, stirring often, until fragrant, 1 min. Season with pepper, to taste.
- While mushrooms cook, wrap tortillas in paper towels. Microwave until tortillas are warm and flexible, 1 min. (TIP: You can skip this step if you don't want to warm tortillas!)
- Add sour cream, lime zest, 1 tsp (2 tsp) lime juice and 1 tbsp (1 1/2 tbsp) water to another small bowl. Season with salt and pepper, to taste, then stir to combine.
- Divide roasted peppers between tortillas.
- Top with mushroom filling. Sprinkle feta over top. Dollop with lime crema.
