Ingredients
The following ingredients have 3 Servings
- ¼ cup olive oil (60 mL)
- 2 Tbsp lime juice (30 mL)
- 2 ½ Tbsp taco seasoning*
- 4 or 5 portobello mushrooms (about 1 lb)
- 3 bell peppers (use various colors to brighten up the fajitas!)
- 1 medium red onion
- 3 large tortillas (or 6 small tortillas, use corn tortillas for a gluten-free option)
- To serve: sour cream, cilantro, salsa, avocado, lime juice
Instruction
- Prep: Preheat oven to 450°F (230°C).
- Marinade: Stir together all Marinade ingredients.
- Veggies: Slice mushrooms into ¼ inch slabs. Add them to a large bowl, the toss with the marinade. Cut peppers and onions into slices, then add them to the bowl and toss to lightly coat with the marinade.
- Roast: Arrange veggies on a parchment-lined baking sheet in a single layer. Roast for 20 minutes, or until veggies are tender and slightly charred at the edges.
- Serve: Warm tortillas prior to serving, then spoon hot veggies onto tortillas. Serve with desired toppings!
