So far, on this no-meat journey, there have been few things that have knocked my socks off, taste-wise. These mushroom fajitas are one of those few things.
You should know this about any recipes I share: if I'm creating something on my own, I don't really measure. I taste test and add as needed...as is the case with this meal.
- Black beans
- Canned corn
- 1 portabella mushroom, cut into strips
- Peppers of your choice
- Onion (optional)
- Onion powder
- Minced garlic
- Whole wheat tortillas
On medium heat, cook mushroom strips, onion and peppers in a skillet with a little olive oil for about five minutes. Season with garlic, onion powder and pepper. Heat up the black beans and corn in a separate saucepan. Pile it all sky high on a tortilla and top with a little cheese, cut-up avocado and salsa.