I finally gave in. After weeks, nay months, of J’s
pleading repeated requests, I finally made fajitas for the man, sans the beef. Honestly, I don’t know why it took me so long to come up with a better-than-beef fajita recipe. These fajitas were so simple, but unbelievably good.
You wouldn’t know it from some of my earlier posts, but I prefer to make our meals without relying on the faux meats. I recognize that meat substitutes have their place in helping people transition from a meat-centric diet or satisfying a craving, but faux meats are still processed foods and they are to be eaten sparingly. Personally, I try to limit the faux meats to one dinner a week. Hey, the man still loves meat!
So, for this dish I turned to my favorite meat substitute: the Portobello mushroom. It has a wonderfully meaty texture when sautéed or grilled. To go with the fajitas, I made Gallo Pinto (or painted rooster) using leftover cooked black beans and brown rice. Last night, I made the fajitas with organic corn tortillas and the leftovers today with sprouted wheat tortillas. Either way: muy bien!
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1 Tablespoon extra-virgin olive oil
2 to 3 Portobello mushrooms, halved and sliced
1 onion, halved and sliced
1 green bell pepper, halved and sliced
1 red or yellow bell pepper, halved and sliced
2 garlic cloves, minced
1 jalapeño pepper, seeded and minced
2 teaspoons ground cumin
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
2 Tablespoons Bragg’s Liquid Aminos
1/4 to 1/3 cup chopped cilantro
Pre-heat the oven to 200F. Wrap the tortillas in damp towel and place on a plate in the oven to warm up.
Meanwhile, heat the olive oil in a large cast iron skillet over medium heat. Saute the mushroom, onion, bell pepper, garlic, and jalapeño until the onion and peppers are crisp-tender.
Add the cumin, chili powder, cayenne and Bragg’s and continue to cook until the vegetables are tender. Stir in the cilantro and cut the heat.
Serve with the warm tortillas.
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Gallo Pinto (Painted Rooster)
1-1/2 cups cooked black beans
1 cup vegetable broth
1/2 red onion, chopped
2 garlic cloves, minced
1 poblano pepper, chopped
1 jalapeño, seeded and minced
1 cup organic corn
1/2 teaspoon dried red chili pepper flakes
1 teaspoon ground cumin
2 cups cooked brown rice
1 14.5-ounce can of organic diced tomatoes with juice
1/4 cup chopped cilantro
Diced avocado, diced tomato and chopped cilantro for garnish
In a large cast iron skillet, bring the black beans and vegetable broth to a gentle boil. Reduce the heat to medium and add the onion, garlic, poblano, jalapeño, corn, red chili pepper flakes and cumin. Cook, uncovered, over medium heat, for a few minutes.
Add the cooked rice, tomatoes and cilantro; mix well and cover. Continue to cook, stirring occasionally, until the liquid is absorbed.
Garnish with diced avocado, diced tomato and chopped cilantro and serve immediately.