Portabella Fajita Enchiladas Recipes

20 WAYS TO COOK WITH PORTOBELLO MUSHROOMS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a mushroom recipe in 30 minutes or less!

PORTABELLA ENCHILADAS

Steps:

• In a medium pot, saute onion and bell pepper in 1 Tbsp canola oil for 2-3 minutes. Add smashed black beans, 2/3 (15oz) can of enchilada sauce, and salsa. Stir, set aside.
• In a small pan, saute portabello mushrooms 2-3 minutes in 1 Tbsp canola oil. Add to mixture above.
• Spoon 1/4 cup portabello mixture into tortilla. Add 3 blocks fontina cheese. Roll each enchilada and place seam down in oiled baking dish. Cover with remaining enchilada sauce and chopped tomatoes.
• Bake at 350 for 15 minutes. Add cheddar cheese, bake an additional 5 minutes.

PORTABELLA FAJITA ENCHILADAS

Steps:

• Preheat oven to 375° and lightly grease a 9 X 13 baking dish.**
• In a medium skillet, heat avocado oil and add the vegetables and mushrooms. Stir the fajita seasoning into veggies and sauté for about 10 minutes or just until softened.
• Stir in 1 1/2 cups of cheese until melted and mixed in with veggies.
• Mix enchilada sauce, salsa, tomato paste and cumin together in a large measuring cup, making sure it's well blended. Pour about 1 1/4 cup sauce on greased baking dish.
• Heat the tortillas in damp paper towels for about 10-15 seconds. Using a spoon, place a heaping spoonful of veggies in each tortilla. Roll and place seam side down in the sauced baking dish. Continue rolling the remaining enchiladas and arrange close together in the dish.
• Sprinkle half the remaining cheese (about 3/4 cup) over the enchiladas, followed by the remaining sauce and top with the remaining 3/4 cup cheese. Make sure the enchiladas are well covered by the sauce- exposed tortilla can burn or dry out.
• Bake for 20 minutes. Let cool for 5 minutes, top with cilantro and enjoy!

PORTOBELLO FAJITAS

Steps:

• For the spice blend: Stir together the paprika, chili powder, cumin, garlic powder, onion powder and black pepper in a bowl.
• For the fajitas: Set a large skillet over high heat. Once the pan starts smoking, add the portobellos, bell peppers, onions, salt and 2 teaspoons of the spice blend. Dry-saute the veggies until you see charring and blistering, about 30 seconds. Add the oil and garlic and continue to cook, stirring often, until softened, 5 to 7 minutes. Remove from the heat and set aside.
• Lay out the tortillas and top each with the portobello veggie mix. Sprinkle each with a pinch of the spice blend. Top with sour cream, avocado, cilantro and a squeeze of lime.

PORTABELLA MUSHROOM FAJITAS

Steps:

• In pan over medium-high heat, sauté onion and yellow bell pepper in olive oil until onion has lightly caramelized. Transfer sautéed vegetables to bowl.
• Place mushrooms in same pan and cook until tender. Drain liquid from pan and add mushrooms to bowl.
• Toss vegetables with fajita seasoning mix.
• To assemble fajitas, warm flour tortillas. Place mixed salad greens over each tortilla, then mound portobello mixture over greens. Top with chopped tomatoes. Spoon nonfat sour cream and salsa over stuffing before rolling each tortilla closed. Cut in half on diagonal.

PORTABELLA AND ASPARAGUS FAJITAS

Steps:

• For fajitas: Marinate portabellos and asparagus in the dressing for 30 minutes.
• Grill or roast or broil mushrooms and asparagus until done.
• Slice mushrooms.
• Serve with tortillas, guacamole, salsa, sour cream and whatever else you like.

PORTABELLA MUSHROOM FAJITAS

Steps:

• Spray large skillet with olive oil cooking spray.
• Over medium-high heat cook mushrooms, bell peppers, onion, garlic, cumin, chili powder, crushed red pepper and salt, 4-6 minutes, stirring frequently.
• Sprinkle with cilantro and lime juice.
• Cook an additional 2-3 minutes.
• Spoon approximately 1/2 cup mushroom mixture onto each warm tortilla and roll up.
• Serve with sour cream and salsa.