Easy and healthful vegetarian fajitas with roasted portobello mushrooms, bell pepper, onion, and spicy chipotle sour cream.
I’m back in the lower 48 after my 10-day trip to Alaska! It was so hard to leave that incredible state, but I have every intention of a return visit. From Copper River Salmon teaching me so much about sustainable fishing and the local environment, to poking around Homer and Seward, and even hiking to a ginormous glacier, Alaska was an absolutely marvelous adventure. Hang tight, I’ll share with you a barrage of information as soon as I nestle back in and have a chance to edit all my photos.
In the interim…
Simplest weeknight meal, and perfect for Meatless Monday.
The fajita style of cooking – multi-color bell peppers and onion combination, spiced to perfection – is a definite YES to my palate. From Crock Pot Shredded Chicken Fajita Chili to a more classic approach like these little tacos, I could fajita every which way on the reg. Chicken fajitas made it on the table at least once a month when I was a kid. My mom was all about whipping up big batches to satisfy me and my siblings, as anything that required a tortilla and cheese was always a-okay by us.
Case in point: Fajitas are easy to make in bulk, or to scale down depending on how many people you’re serving. Plus, they’re ultra bangarang with you whip up a batch of chipotle sour cream and homemade guacamole for tying everything together in creamy bliss.
If you didn’t get your fill of portobello mushrooms from those Grilled Portobello and Summer Squash Quesadillas I showed you a couple of weeks ago, here’s your chance to get your fix!
Rather than making this particular batch of fajitas with chicken, shrimp, or beef, I skipped the animal protein and used portobello mushrooms to make the meal “meaty.” If you’re amped for some animal, feel free to use your favorite protein for a well-balanced fajita adventure.
This is how you rock down to Fajita Avenue: