Tex-Mex Portobello, Poblano, and Beyond Meat® Fajitas
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Tex-Mex Portobello, Poblano, and Beyond Meat® Fajitas

Tex-Mex Portobello, Poblano, and Beyond Meat® Fajitas

with Roasted Sweet Potatoes and 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!


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

Preparation Time30 minutes
Cooking Time


serving amount

2 unit

Portobello Mushroom

2 unit

Beyond Meat®

160 g

Hot Pepper

113 g

Yellow Onion

2 unit

Garlic, cloves

1 tbsp

Enchilada Spice Blend

(Contains Sulphites)

¼ cup

Feta Cheese, crumbled

(Contains Milk)

6 tbsp

Sour Cream

(Contains Milk)

340 g

Sweet Potato

1 tbsp

Ginger-Garlic Puree

(Contains Mustard)

1 unit


6 unit

Flour Tortillas

(Contains Sulphites, Wheat)

Not included in your delivery

2.5 tbsp


¼ tsp


¼ tsp



Nutrition Values

Calories1000 kcal
Fat51 g
Saturated Fat17 g
Carbohydrate106 g
Sugar19 g
Dietary Fiber14 g
Protein39 g
Cholesterol2 mg
Sodium1600 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
Paper Towel


Roast sweet potatoes

Before starting, preheat the oven to 425˚F. Wash and dry all produce. Peel, then cut sweet potatoes into 1/2-inch pieces.Add sweet potatoes, 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, 18-20 min.


Meanwhile, core, then cut poblano into 1/4-inch slices. (TIP: We suggest using gloves when prepping poblanos!)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).

Cook veggies and make Tex-Mex 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 peppers and onions. Season with salt and pepper. Cook, stirring occasionally, until veggies 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, veggies and Tex-Mex sauce. Cook, stirring often, until fragrant, 1 min. Season with pepper, to taste.

Warm tortillas and make lime 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 sweet potatoes between tortillas. Top with mushroom filling. Sprinkle feta over top. Dollop with lime crema.