Portobello & black bean fajitas
15 minutes, 389 calories, 1 serving
Ingredients
- 1 portobello mushroom
- ⅓ onion (medium sized) (~1 ¼ oz)
- 1 corn tortilla (~1 ½ oz)
- ⅔ cups black beans (cooked and drained) (~6 oz)
- 1 tbsp coconut oil (~½ oz)
- ½ bell peppers (any color) (~2 oz)
- optional: ¾ tsp cumin (dry)
- optional: ¾ tsp black pepper
- optional: a tiny bit of salt
- optional: ½ tsp chili pepper (dry)
Instructions
- Peel and slice onion. Wash, slice, and remove seeds of bell pepper. Wash and remove gills of mushroom(s) and slice. Set all aside.
- In a hot cast iron skillet or fry pan, add oil and the onion. Cook for about 3 minutes.
- Add the peppers to the onion and cook until tender and charred (about 3 minutes). Remove from the pan.
- Add the mushroom(s) to the pan. Sprinkle seasoning (chili pepper, salt, black pepper, cumin; optional) and cook until the mushroom is beginning to get tender (3-5 minutes).
- Add the peppers and onions back to the pan, drain and add black beans, and cook for a few more minutes. Serve sizzling hot.
- Add ingredients to tortilla, roll, and enjoy.
