SHEET PAN PORTOBELLO FAJITAS
The other day I had a craving for fajitas and just wanted. I changed things from my usual fajitas on a sheet pan using portobello mushrooms instead of chicken. I added some smoky chipotle powder to my spice mixture to keep the recipe interesting. This new twist on the classic is Sheet Pan Portobello Fajitas. You can make a delicious veggie dinner with a bit of lime juice and avocado slices.
PORTOBELLO MUSHROOMS on a BUDGET
Portobello mushrooms are only sometimes the cheapest option in the produce section, so you’ll need to apply some budget-friendly principles. Compare prices between grocery stores as well as within each store. Compare the price per pound if your supermarket sells both packaged and loose. It might be cheaper to purchase them loose.
Second, we will combine the portobello mushroom with other less expensive ingredients, like bell peppers, onions, and tortillas, to balance the total cost and keep the per-serving price low.
Make it spicy or mild.
As written below, the recipe is slightly smoky, spicy, and smoky thanks to adding chipotle to the spice blend for the fajita. If you want a milder fajita, skip the chipotle and use a gentle chili powder mix. If you prefer smoky but not spicy fajitas, then replace the chipotle with smoked paprika.
MEAL PREPIT IT!
Filling for fajitas is a great meal prep. Pack the roasted pepper, onion, and mushroom mix into a container with a lime slice and some tortillas. Remove the tortillas and the lime when it is time to eat lunch. Reheat, then add the filling, squeeze the lime and enjoy!
To use the avocado, slice a few pieces off each day. The surface of the avocado will only darken slightly, but not wholly (like mashed avocado). It does not mean that the avocado is spoiled. The darkening is simply due to it being exposed to oxygen.
WHAT TO SERVE WITH PORTOBELLO FAJITAS
Sweet Corn Salsa and Summer Sweet Corn Salad are light and refreshing portobello Fajitas accompaniments. If you’d like to spice them up, you can whip up some Guacamole and Pico de Gallo.
FAJITA SPICE MIX
1 Tbsp chili powder* ($0.30)
Half a teaspoon of chipotle powder (0.05 cents)
Half a teaspoon of onion powder ($0.05).
1 tsp. cumin (0.10)
Half a teaspoon of garlic powder ($0.05).
1 tsp Sugar** (0.05 $)
1/2 tsp salt ($0.03)
Two portobello mushroom caps ($3.99)
Two bell peppers of any color (2.29 dollars)
Two yellow onions for only $0.64
3 Tbsp Olive Oil ($0.38)
Eight small flour tortillas (6-inch) ($1.00)
One avocado ($1.09)
handful cilantro (optional) ($0.25)
Fresh limes are available for $0.59 each.
Preheat the oven to 400oF. Stir all ingredients together in a small bowl for the fajita seasoning mix.
Slice the bell peppers and onions into strips of 1/4 inch. Place the sliced veggies on a large baking sheet. Sprinkle the fajita spices over the vegetables and drizzle the olive oil. Toss the veggies with your hands until they are well coated in oil.
Roast the vegetables for 40 minutes in a fully heated oven or until they are slightly wilted. The edges should be a nice golden brown. To ensure that the vegetables are evenly exposed to hot air, stir the vegetables halfway through the roasting process.
Squeeze fresh lime juice on the vegetables after removing them from the oven. Sprinkle the chopped cilantro on top of the vegetables. Scoop a small amount into each tortilla and top with a slice of avocado.