This recipe is a great way to showcase colorful bell peppers, and mushrooms are a meaty vegetarian substitute for the skirt steak used in traditional Tex-Mex fajitas. Because there is no meat to be grilled, this recipe is easy to throw into the oven for a quick weeknight meal.

MUSHROOM AND PEPPER FAJITAS

Prep Time35 mins
Cook Time22 mins
Total Time1 hr
Servings: 4 people

Ingredients

Marinade

  • 1/4 cup olive oil
  • 1/4 cup orange juice
  • 2 tablespoons lime juice
  • 3 garlic cloves minced
  • 2 teaspoons cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika

Fajitas

  • 1 pound king oyster portobello, or shiitake mushrooms, or mixture of all three
  • 1 red onion sliced in thin strips
  • 3 red orange, or yellow bell peppers, sliced in strips
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • Small flour tortillas guacamole or avocado, salsa, lime wedges, and cilantro for serving

Instructions

  • Preheat oven to 450 F and move one rack to the top slot in the oven.
  • In a large bowl, whisk together all the marinade ingredients.
  • Toss the mushrooms in the marinade until evenly coated. Let sit for 30 minutes. Toss peppers and onions with 1 tablespoon of olive oil and 1/4 teaspoon of salt.
  • Spread marinated mushrooms, onions, and peppers across an oiled baking sheet with a rim and bake for 20 minutes.
  • Move pan to top rack and broil for 2 additional minutes to add some char to the veggies.
  • Serve with warm tortillas, salsa, guacamole or avocado, and fresh cilantro.

+ other stories

Edible celebrates New Mexico's food culture, season by season. We believe that knowing where our food comes from is a powerful thing. With our high-quality, aesthetically pleasing and informative publication, we inspire readers to support and celebrate the growers, producers, chefs, beverage and food artisans, and other food professionals in our community.