Food & Recipes
We’re replacing steak with sliced portabella mushrooms in these 25-minute fajitas. The rich, earthy mushroom flavor stands in perfectly for meat, while also offering a healthy serving of fiber, potassium and B vitamins. We also included healthy spoonfuls of guacamole to make it extra satisfying ;)  INGREDIENTS
  • 2 bell peppers, seeds removed and thinly sliced
  • 1 jalapeño, seeds removed and thinly sliced
  • 1 yellow onion, cut into thin rounds
  • 2 large portobello mushrooms, stems removed, wiped clean and thinly sliced
  • Cooking oil of choice (we used coconut oil, as it stands up well to high-temperature cooking)
  • 2 ripe avocados
  • 1/2 lime, juiced
  • Sea salt
  • Cumin
  • Garlic powder
  • 6 small tortillas (if gluten free, use corn tortillas)
  • Field Day Jalapeno Lime Salsa
  • Optional toppings: fresh red onion, hot sauce, cilantro, salsa, cheese, sour cream
  1. Heat a large skillet and a medium skillet over medium-high heat. Once hot, add a dash of cooking oil to the large skillet, then the onion and peppers. Season generously with salt, cumin, and garlic powder.
  2. Cook until softened and slightly caramelized, stirring often. Set aside and cover to keep warm.
  3. At the same time, add a dash of cooking oil to the medium pan, then add the mushrooms. Season with a bit of salt and once softened and brown. Remove from heat, set aside and cover.
  4. Warm tortillas in the oven and you’re ready to go. Serve tortillas with peppers and onions, mushrooms, guacamole, salsa and any other toppings you desire such as hot sauce, and cheese or sour cream (for non-vegan).
  1. Add two avocados to a bowl and mash thoroughly.
  2. Add the juice of half a lime and a generous pinch of salt. Fresh cilantro and onion is optional.
  3. Mix all ingredients together until thoroughly combined and the texture is to your liking.
OR skip this step and use our famous house-made guacamole :)     Follow us on Facebook or Instagram for new recipes every week!