Delicious and easy plant-based Portobello Mushroom Fajitas, perfect for a quick weeknight dinner. Paired with crispy cassava flour tortillas, quinoa, and guacamole, this skillet meal is designed to be satisfying and fueling.
Heat a skillet over medium heat. Take 3-4 portobello mushroom caps, wash them really well, and use a spoon to scoop out the brown 'gills' from the underside. Cut the mushrooms into about 1/4 inch pieces. Add some oil to your pan, then add the mushrooms and sauté for about 5 minutes. While the portobellos cook, slice 2 peppers, 1/2 zucchini, and 1 onion. Add these sliced vegetables to a bowl and coat with 1 tablespoon of avocado oil and 1 tablespoon of taco seasoning. Remove the portobellos from the pan, then add the seasoned vegetables to the pan. Sauté for 8-10 minutes, then add the portobellos back in. Serve with @sietefoods tortillas, leftover quinoa, and guacamole. Enjoy!
