Seared Portobello Fajitas

Name: Seared Portobello Fajitas
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 2 tablespoons olive oil; 3 large portobello mushroom caps, lightly rinsed, patted dry, and cut into 1/4-inch strips; 1 large red onion, halved and cut into 1/4-inch slices; 1 serrano chili, seeded and minced; 3 cups fresh Baby Spinach; 1/4 teaspoon ground cumin; 1/4 teaspoon dried oregano; salt; fresh ground black pepper; 4 (10 inch) flour tortillas, warmed; 1 cup salsa (homemade or store-bought)

Submitted by ratherbeswimmin

"In '1,000 Vegan Recipes' by Robin Robertson"

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Ready In:: 30mins
Ingredients:: 11
Serves:: 4

ingredients

2 tablespoons olive oil
3 large portobello mushroom caps, lightly rinsed, patted dry, and cut into 1/4-inch strips
1 large red onion, halved and cut into 1/4-inch slices
1 serrano chili, seeded and minced
3 cups fresh Baby Spinach
¹⁄₄ teaspoon ground cumin
¹⁄₄ teaspoon dried oregano
salt
fresh ground black pepper
4 (10 inch) flour tortillas, warmed
1 cup salsa (homemade or store-bought)

directions

In a large skillet, heat the oil over med-high heat.
Add the mushrooms, onion, and chili, and cook until seared on the outside and slightly softened, stirring occasionally, about 5 minutes.
Add the spinach and cook until wilted, 1-2 minutes.
Season with the cumin, oregano, salt and pepper to taste.
To assemble the fajitas, place 1 tortilla on a work surface.
Spread with 1/4 of the mushroom mixture.
Spoon 1/4 cup of the salsa on top and roll up tightly.
Repeat with remaining ingredients; serve immediately.