veggie fajitas

Chipotle is one of my favorite fast-food restaurants. I haven’t had anything other than a burrito bowl, but Derek assures me that the actual burritos are also delicious. I get pretty much every topping and usually switch between the carnitas (pulled pork) and veggie fajita bowl.

marinating a rainbow marinating portobello mushrooms cooked veggies shrooms cooked separately because derek doesn't like them

Inspired by Chipotle, these veggie fajitas are a great homemade substitute. I love the meatiness of portobello mushrooms but the marinade is also delicious with chicken or steak for a non-vegetarian fajita night. If you’re able to grill the meat it’s even better! Make your own burrito bowls by combining the marinated vegetables (and/or meat) with some cilantro rice and a doctored-up can of black beans.

derek's fajita has purple rice instead of mushrooms

veggie fajitas
printer-friendly recipe
adapted from Annie’s Eats
serves: 4-6

for the marinade:
1/3 cup freshly squeezed lime juice
4 tablespoons olive oil
3 cloves garlic, minced or pressed
1 tablespoon Worcestershire sauce
1½ teaspoons brown sugar
1 jalapeño, seeded, ribbed and diced
2 tablespoon minced fresh cilantro
1 teaspoon. salt
¾ teaspoon pepper
1 pound portobello mushrooms, sliced
2 red onions, halved and sliced
3-4 bell peppers, stemmed, seeded and sliced
for serving:
8-12 (6-inch) flour tortillas
toppings: cilantro, salsa, sour cream, lime wedges, etc.

Preheat oven to 350 degrees. Combine the marinade ingredients in a small bowl. Put the sliced mushrooms and vegetables in a large bowl and let sit in the marinade for 15-30 minutes. Spread the veggies out on a large sheet pan (or two) and roast in the oven for 30 minutes until cooked through, checking after 15 minutes and tossing the veggies if they are looking too brown. Wrap the tortillas in a couple layers of aluminum foil and toss in the oven at the 15 minute mark when you check the vegetables. Serve with toppings.

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