Sheet Pan Portobello Fajitas
Servings: 4
Ingredients
- 3 T olive oil
- 2 tsp ground cumin
- 1 tsp Kosher salt
- 1 tsp Chipotle chili powder
- ½ tsp black pepper
- ¼ tsp Cayenne pepper (optional) or to taste
- 4-5 medium to large portobello mushrooms gills removed and sliced into 1/4 inch slices
- 3 medium bell peppers sliced
- 1 large onion sliced
- 8 small or medium flour tortillas
- 1 lime
- 1 medium avocado
- ½ cup sour cream or to taste
Instructions
- Adjust oven rack to be approximately 6 inches from the broiler. Preheat broiler to high. Prepare a large baking tray by covering it with tin foil and spraying with cooking spray.
- Combine olive oil, cumin, Kosher salt, chipotle chili power, cayenne (if using) and black pepper in a small bowl or measuring cup. Set aside.
- Prepare vegetables. Brush any dirt off the mushrooms or rinse them quickly and dry them well. Remove the gills and cut into ¼ inch slices. Wash peppers and cut into thin slices. Slice onions to match the peppers in thickness.
- Put mushrooms in a bowl. Toss with half of the oil mixture and spread on one half of the prepared baking tray. Put the peppers and onions in the same bowl and toss them with the remaining oil mixture. Spread them out on the other side of the baking tray.
- Place tray in oven and broil for 7 minutes. Remove from the oven and use tongs to move all the vegetables around to allow for even cooking. Return to oven and cook for an additional 6-8 minutes or until cooked to your liking.
- While vegetables are cooking, make the avocado mash by combining mashed avocado with a pinch of salt and and a squeeze of lime. Season to taste. Warm tortillas on the burner flame (use tongs!) or in a hot cast iron pan until a little charred in spots. Place in a basket lined with a dishtowel to keep them warm.
- Transfer all vegetables to a platter. Squeeze a little lime over them. Serve with tortillas, avocado mash, lime wedges and sour cream. You can also add shredded cheese, chopped cilantro/coriander and/or hot sauce if desired.