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Plant-Based "Steak" Fajitas
10 min prep time
8 min cook time
2servings
Recipe by
Jackie Newgent, RDN, CDN
Source
The Clean & Simple Diabetes Cookbook
Photo by
Renee Comet
How to Make Plant-Based "Steak" Fajitas
The “steak” here is beef-free thanks to meaty portobello mushroom caps. That makes it an ideal pick for a Meatless Monday fix—or any other day that you’d like to go meatless. Best of all, these fajitas are made with only seven ingredients, and can be on the table in less than 20 minutes—perfect for a busy weeknight! This recipe serves two, but could easily be doubled to serve a family of four.
10 min prep time
8 min cook time
2servings
2 fajitas
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Step-By-Step Instructions:
- Heat the oil in a large cast-iron or other stick-resistant skillet over medium-high heat. Add the mushroom and bell pepper slices, and cook while tossing with tongs occasionally until the mushrooms are wilted and peppers are browned, about 8 minutes.
- Meanwhile, add the refried beans to a small microwave-safe bowl. Heat in the microwave on high until hot, about 30 seconds.
- Serve the vegetables (from the skillet), refried beans, tortillas, salsa, and guacamole separately so each person can assemble their own fajitas. Use 1 tablespoon refried beans, 1/4 of the vegetable mixture, 1 tablespoon salsa, and 1 tablespoon guacamole per fajita.
Nutrition facts
2 Servings
-
Serving Size
2 fajitas
- Amount per serving Calories 320
-
Total Fat
13g
- Saturated Fat 3.5g
- Sodium 500mg
-
Total Carbohydrate
43g
- Dietary Fiber 11g
- Total Sugars 7g
- Protein 10g
- Potassium 940mg
- Phosphorous 340mg
Ingredients
avocado or peanut oil
1 tsp
large portobello mushroom caps (stems removed, cut into 1/3-inch-wide slices)
2
red or green bell pepper (cut into 1/3-inch-wide slices)
1
vegetarian refried beans
1/4 cup
5-inch whole wheat flour tortillas
4
salsa verde or other jarred salsa
1/4 cup
prepared guacamole or mashed avocado
1/4 cup
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