Seared Portobello Fajitas

In '1,000 Vegan Recipes' by Robin Robertson

• Ready In: 30 mins
• 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

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