These simple fajitas take only minutes to make, ok maybe about 15 minutes from start to finish. All it consists of is slicing the veggies, seasoning them with the bold fajita spice mix and sautéing them in a cast iron skillet. Once you taste all the flavors that bind into the portobellos & peppers you’ll be keeping this recipe on your weekly or at least monthly dinner meal rotation.
You can use the vegetables and spices on much more than tortillas. You could use this as a topping for pizza, nachos, a side for a quinoa bowl or even make it into a sandwich with some melted vegan cheese.
In a small bowl combine all spices, mix and set aside.
Clean mushrooms, remove stems and clean out the gills. Slice bell peppers & mushrooms into strips & set aside.
Add 1 teaspoon of oil to a cast iron skillet, add in the minced shallot and cook for 3 minutes. Add in the bell pepper slices and cook until charred, remove the pepper slices from the skillet and set aside.
Add another teaspoon of oil with the sliced mushrooms. Sprinkle some seasoning and cook until the one side is charred and mushrooms are just tender. Flip and repeat. Add peppers back to the pan, toss everything together. Cook another 2 minutes.
Arrange 2 tortillas per plate and top as desired.