This fiesta veggie mixture is solidly spiced with a chipotle kick and just the right amount of lime-induced zing combined with the the meaty texture of the Portobellos. Are they simple? Yes, laughably. It takes 30 minutes tops from start to finish, and the hardest thing you’ll have to do is clean some mushrooms
Portobello Fajitas With Chipotle Cashew Cream [Vegan]
- 1/2-1 chipotle pepper canned in adobo, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 1/2 teaspoons chili powder
- 1/2 teaspoon coarse black pepper
- 1 teaspoon kosher salt
- 1/2 teaspoon agave nectar
- 1 lime, juiced
- 4 large Portobello mushroom caps
- 3 tablespoons olive oil, divided
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 medium yellow onion, thinly sliced
- 8 flour tortillas
- Fresh cilantro
For the Chipotle Cashew Cream:
- 1 cup raw cashews
- 1 3/4 cups filtered water, divided
- 1 chipotle pepper canned in adobo
- 1 1/2 teaspoons adobo sauce from the chipotle can
- 1/4 teaspoon agave nectar
- 1 tablespoon fresh lime juice
- Kosher salt
To Make the Chipotle Cashew Cream:
- Place the cashews in a medium bowl and cover with 1 cup of filtered water. Let the nuts soak for at least 2 hours or overnight.
- Strain the nuts and transfer them to the bowl of a food processor. Add 3/4 cup filtered water, along with the chipotle, adobo sauce, agave nectar, lime juice, and a good pinch of kosher salt.
- Process for several minutes, scraping down the sides a few times, if necessary, until the cream is very smooth. Taste and season with a little extra salt if you like. Refrigerate while you make your fajitas.
To Make the Fajitas:
- In a small bowl, combine the chipotle pepper, garlic, cumin, chili powder, black pepper, salt, agave nectar, and lime juice. Briefly set aside.
- Clean the mushrooms by wiping each cap with a damp paper towel. Remove the stems, and gently scrape out the dark gills on the underside of each cap with a spoon.
- Slice each cap into 1/2-inch pieces.
- Heat 2 tablespoons olive oil in a large cast-iron skillet over medium-high heat. When hot, add the Portobellos and cook for 7-8 minutes, until tender and lightly browned. Transfer the mushrooms to a bowl.
- Return the skillet to the heat and add the remaining tablespoon of oil. When hot, add the bell peppers and onions. Cook for 10-12 minutes until tender (but not mushy) and lightly charred in places.
- Add the Portobellos back to the pan along with the prepared spice mixture. Cook for 2 more minutes and remove from the heat.
- Warm the tortillas by placing each one directly on a burner for 5-10 seconds per side. Or, simply wrap them in a damp paper towel and microwave them for 15-20 seconds. Pile the fajita mixture on the warm tortillas. Top with cashew cream and fresh cilantro before serving.