Tex-Mex Portobello and Pepper Fajitas
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Tex-Mex Portobello and Pepper Fajitas

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!

Low CO2

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time10 minutes


serving amount

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 Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)

¼ cup

Feta Cheese, crumbled

(Contains Milk)

6 unit(s)

Flour Tortillas

(Contains Sulphites, Wheat May contain Soy, Oats, Rye, Sesame, Triticale, Milk)

2 unit(s)

Sour Cream

(Contains Milk)

1 tbsp

Tex-Mex Paste

(Contains Mustard May contain Fish, Milk, Sesame, Soy, Sulphites, Wheat, Crustaceans, Egg)

1 unit(s)


1 unit(s)

Sweet Bell Pepper

Not included in your delivery

2.5 tbsp


¼ tsp


¼ tsp



Nutrition Values

Calories640 kcal
Fat32 g
Saturated Fat9 g
Carbohydrate74 g
Sugar19 g
Dietary Fiber8 g
Protein17 g
Cholesterol30 mg
Sodium1700 mg
Trans Fat0.3 g
Potassium1150 mg
Calcium300 mg
Iron5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Measuring Spoons
Large Non-Stick Pan
Small Bowl


Roast peppers
  • 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. 
Cook veggies and make sauce
  • 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.
Finish mushroom filling
  • 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.
Warm tortillas and make crema
  • 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.
Finish and serve
  • Divide roasted peppers between tortillas.
  • Top with mushroom filling. Sprinkle feta over top. Dollop with lime crema.
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