Plant-Based "Steak" Fajitas
The “steak” here is beef-free thanks to meaty portobello mushroom caps. That makes it an ideal pick for a Meatless Monday fix—or any other day that you’d like to go meatless. Best of all, these fajitas are made with only seven ingredients, and can be on the table in less than 20 minutes—perfect for a busy weeknight! This recipe serves two, but could easily be doubled to serve a family of four.
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- Prep time
- 10 min
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- Cook time
- 8 min
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- Servings
- 2 Servings
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- Serving size
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2 fajitas
Ingredients
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avocado or peanut oil
- 1 tsp
- 1 tsp
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large portobello mushroom caps (stems removed, cut into 1/3-inch-wide slices)
- 2
- 2
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red or green bell pepper (cut into 1/3-inch-wide slices)
- 1
- 1
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vegetarian refried beans
- 1/4 cup
- 1/4 cup
-
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5-inch whole wheat flour tortillas
- 4
- 4
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salsa verde or other jarred salsa
- 1/4 cup
- 1/4 cup
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prepared guacamole or mashed avocado
- 1/4 cup
- 1/4 cup
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Directions
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Heat the oil in a large cast-iron or other stick-resistant skillet over medium-high heat. Add the mushroom and bell pepper slices, and cook while tossing with tongs occasionally until the mushrooms are wilted and peppers are browned, about 8 minutes.
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Meanwhile, add the refried beans to a small microwave-safe bowl. Heat in the microwave on high until hot, about 30 seconds.
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Serve the vegetables (from the skillet), refried beans, tortillas, salsa, and guacamole separately so each person can assemble their own fajitas. Use 1 tablespoon refried beans, 1/4 of the vegetable mixture, 1 tablespoon salsa, and 1 tablespoon guacamole per fajita.