Portobello Fajitas | Good times with Jen

Portobello mushrooms make these meatless fajitas meaty.

three massive portobello mushrooms, reduce into strips
half of teaspoon of garlic powder
half of teaspoon of chili powder
half of teaspoon of cumin
half of teaspoon of dried oregano
1 pink bell pepper, reduce into strips
1 yellow bell pepper, reduce into strips
1 inexperienced bell pepper, reduce into strips
1 medium onion, thinly sliced
Salt, to style
Freshly floor pepper, to style
Olive oil
For serving:
Small flour tortillas
Mexican crema
Crumbled queso fresco
Lime wedges
Scorching sauce

Season portobellos with olive oil, garlic powder, chili powder, cumin, oregano, salt and pepper.
Cook dinner mushrooms in a pan with a drizzle of olive oil, till browned on each side. Take away and put aside.
Season sliced peppers and onion with salt and pepper. Add to the identical pan and cook dinner till softened and barely charred.
Serve with heat flour tortillas, crema, queso fresco, cilantro, lime and sizzling sauce.

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