Portabella Fajita Enchiladas Food

PORTOBELLO FAJITAS

Steps:

• Remove and discard stems from mushrooms; with a spoon, scrape and remove gills. Cut mushrooms into 1/2-in. slices and place in a large bowl. Add pepper and onion; drizzle with salad dressing and toss to coat. Let stand 10 minutes., Transfer vegetables to a lightly greased grill wok or open grill basket; place on grill rack. Grill, covered, over medium-high heat 10-12 minutes or until tender, stirring occasionally., Drizzle vegetables with lime juice. Serve with tortillas, cheese and toppings as desired.

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!

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.

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.

GRILLED PORTABELLA MUSHROOMS AND VEGGIE FAJITAS

Steps:

• In a large bowl, place the vinegar, olive oil, parsley, garlic, salt, and pepper, and whisk well to combine.
• Add all of the vegetables and toss well to thoroughly coat the vegetables with the marinade.
• Set the vegetables aside and allow them to marinate for 15 minutes.
• Place the vegetables on a hot grill and grill for 3-5 minutes per side or until tender.
• Transfer the grilled vegetables to a cutting board and cut them into strips.
• The tortillas can be warmed on the grill, if desired.
• Transfer the vegetables to a platter for service.
• Allow guests to build their own fajitas by filling tortillas with the grilled vegetables and top with your favorite sauce if desired.
• *Note:the vegetables can also be cooked under the broiler for 3-5 minutes per side or until tender.

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.