Ingredients: |
Ingredients: 3 Tbsp. vegetable oil, divided
4 large (about 1 lb. total) portobello mushrooms, stemmed, gills removed, and sliced 1/2 in. thick (8 cups)
3 small assorted bell peppers, sliced 1/4 in. thick (about 2 1/2 cups)
1 small red onion, sliced 1/4 in. thick (about 1 cup)
1 tsp. kosher salt, divided
1 tsp. finely chopped garlic (about 2 garlic cloves)
1 tsp. ground cumin
1 tsp. smoked paprika
1/2 tsp. chipotle chile powder (optional)
5 Tbsp. Worcestershire sauce
2 Tbsp. ketchup
8 (6-in.) flour tortillas, warmed
Toppings: fresh cilantro leaves, lime wedges, salsa, and sour cream
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Directions: |
Directions:Cook mushrooms:
Heat 2 tablespoons of the oil in a large cast-iron skillet over high until shimmering, about 3 minutes. Add mushrooms in a single layer, and cook, turning once halfway through, until browned and softened, about 6 minutes. Transfer to a plate; set aside.
Southern Living Savory Veggie Fajitas browning the mushrooms
Cook peppers and onions:
Without wiping skillet clean, add remaining 1 tablespoon oil to skillet; heat over high until shimmering, about 30 seconds. Add bell peppers, onion, and 1/2 teaspoon of the salt; cook, stirring occasionally, until softened and charred in spots, 6 to 8 minutes.
Southern Living Savory Veggie Fajitas cooking the peppers and onions
Add seasonings to vegetables:
Reduce heat to medium. Return mushrooms to skillet with garlic, cumin, smoked paprika, chipotle chile powder (if using), and remaining 1/2 teaspoon salt. Cook, stirring often, until fragrant, about 30 seconds. Stir in Worcestershire sauce and ketchup; cook, stirring occasionally, until vegetables are evenly coated, about 1 minute.
Southern Living Savory Veggie Fajitas in a pan to serve
Serve:
Serve immediately with warm tortillas and desired toppings.
Southern Living Savory Veggie Fajitas in the pan to serve with tortillas
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