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Photo: Photographer: Jen Causey, Food Stylist: Chelsea Zimmer
Active Time:25 minsTotal Time:1 hr 10 minsServings:4Jump to Nutrition Facts
Active Time:25 minsTotal Time:1 hr 10 minsServings:4
Active Time:25 mins
Active Time:
25 mins
Total Time:1 hr 10 mins
Total Time:
1 hr 10 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients3tablespoonsextra-virgin olive oil1teaspoonchili powder1teaspoonchipotle chile powder1teaspoonground cumin½teaspoononion powder½teaspoongarlic powder5tablespoonslime juice, divided1teaspoonsalt, divided4mediumportobello mushroom caps, sliced1largered onion, sliced1largered bell pepper, sliced1largeorange bell pepper, sliced½cupwhole-milk plain strained yogurt, such as Greek-style1mediumavocado, halved lengthwise, pitted and peeled1mediumserrano pepper, stemmed and seeded2mediumcloves garlic12(6 inch)corn tortillasTorn fresh cilantro leaves and tender stems, sliced jalapeñosand/orcrumbled queso fresco for garnish
Cook Mode(Keep screen awake)
Ingredients
3tablespoonsextra-virgin olive oil
1teaspoonchili powder
1teaspoonchipotle chile powder
1teaspoonground cumin
½teaspoononion powder
½teaspoongarlic powder
5tablespoonslime juice, divided
1teaspoonsalt, divided
4mediumportobello mushroom caps, sliced
1largered onion, sliced
1largered bell pepper, sliced
1largeorange bell pepper, sliced
½cupwhole-milk plain strained yogurt, such as Greek-style
1mediumavocado, halved lengthwise, pitted and peeled
1mediumserrano pepper, stemmed and seeded
2mediumcloves garlic
12(6 inch)corn tortillas
Torn fresh cilantro leaves and tender stems, sliced jalapeñosand/orcrumbled queso fresco for garnish
DirectionsWhisk oil, chili powder, chipotle powder, cumin, onion powder, garlic powder, 2 tablespoons lime juice and 1/2 teaspoon salt together in a large bowl. Add mushrooms; toss to coat. Cover, and let marinate at room temperature for at least 20 minutes or up to 2 hours.(Alternatively, refrigerate for up to 8 hours.)Preheat oven to 425°F.Add onion and bell peppers to the mushroom mixture in the bowl; toss until well combined. Spread the mixture on a large rimmed baking sheet. Roast until tender, 20 to 25 minutes. Remove from oven. (Do not turn the oven off.)Meanwhile, combine yogurt, avocado, serrano, garlic and the remaining 3 tablespoons lime juice and 1/2 teaspoon salt in a food processor; process until smooth and creamy, about 30 seconds. Cover and refrigerate until ready to use.Wrap tortillas all together in foil. Place in the oven until warmed through, about 3 minutes.Serve the fajita mixture with the warmed tortillas and avocado crema. Garnish with cilantro, jalapeños and/or queso fresco, if desired.Originally appeared: EatingWell.com, November 2022
Directions
Whisk oil, chili powder, chipotle powder, cumin, onion powder, garlic powder, 2 tablespoons lime juice and 1/2 teaspoon salt together in a large bowl. Add mushrooms; toss to coat. Cover, and let marinate at room temperature for at least 20 minutes or up to 2 hours.(Alternatively, refrigerate for up to 8 hours.)Preheat oven to 425°F.Add onion and bell peppers to the mushroom mixture in the bowl; toss until well combined. Spread the mixture on a large rimmed baking sheet. Roast until tender, 20 to 25 minutes. Remove from oven. (Do not turn the oven off.)Meanwhile, combine yogurt, avocado, serrano, garlic and the remaining 3 tablespoons lime juice and 1/2 teaspoon salt in a food processor; process until smooth and creamy, about 30 seconds. Cover and refrigerate until ready to use.Wrap tortillas all together in foil. Place in the oven until warmed through, about 3 minutes.Serve the fajita mixture with the warmed tortillas and avocado crema. Garnish with cilantro, jalapeños and/or queso fresco, if desired.
Whisk oil, chili powder, chipotle powder, cumin, onion powder, garlic powder, 2 tablespoons lime juice and 1/2 teaspoon salt together in a large bowl. Add mushrooms; toss to coat. Cover, and let marinate at room temperature for at least 20 minutes or up to 2 hours.(Alternatively, refrigerate for up to 8 hours.)
Preheat oven to 425°F.
Add onion and bell peppers to the mushroom mixture in the bowl; toss until well combined. Spread the mixture on a large rimmed baking sheet. Roast until tender, 20 to 25 minutes. Remove from oven. (Do not turn the oven off.)
Meanwhile, combine yogurt, avocado, serrano, garlic and the remaining 3 tablespoons lime juice and 1/2 teaspoon salt in a food processor; process until smooth and creamy, about 30 seconds. Cover and refrigerate until ready to use.
Wrap tortillas all together in foil. Place in the oven until warmed through, about 3 minutes.
Serve the fajita mixture with the warmed tortillas and avocado crema. Garnish with cilantro, jalapeños and/or queso fresco, if desired.
Originally appeared: EatingWell.com, November 2022
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Nutrition Facts(per serving)441Calories22gFat54gCarbs10gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
