fajitas with portobello steaks and bell peppers

I’ve been really busy lately. That busy that I live on fast food, salads, coffee and juices. I am hardly ever at home and my stove has been off for at least 2 weeks now. Well today I had the time to use it but I was too tired, so I decided to make something quick and tasty. Mexican cuisine is my favorite so I made quick and easy fajitas.

ingredients

for the portobello steaks

4 portobello cups
2 TB olive oil
1 small onion chopped
2 cloves garlic, minced
1 ts oregano
2 TS balsamic vinegar
salt and pepper to taste

Clean the mushrooms and place in baking pan with the gills up. Combine the olive oil, balsamic vinegar, onion, garlic, oregano, salt and pepper and pour the mixture evenly into the mushrooms cups. Place the pan in the refrigerator for at least one hour before grilling. Grill!!!!

fajitas with portobello steaks and bell peppers

for the fajitas

1 recipe portobello steaks (above)
1 yellow bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 cup shredded cabbage
1 red onion, slice
2 cloves garlic, minced
1 TS olive oil
1/4 cup white wine
1 TB corn flour
2 flour tortillas
shredded vegan cheese

Heat the olive oil in a cast iron pan over medium-high heat. Cook the onions, garlic and cabbage until soft. Add the peppers and stir for 5 minutes.   Mix the wine with the corn flour and pour in the pan. Mix until the sauce thickens. Slice the portobello steaks. Warm the tortillas, place the half portobello slices in the tortilla, pour the half bell peppers mixture on the portobello slices and garnish with a bit of vegan shredded cheese. Roll and enjoy 🙂

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