Matt Gray - Portobella Mushroom Fajitas
4 large portobella mushrooms, stems removed
1 pack flour or sun-dried tomato tortillas (about 12)
1 small white onion, minced
1 TB fajita seasoning
1 Cup mixed (red, yellow, green) bell peppers, sliced into strips
1 15 oz. can corn, drained
1 15 oz. can black beans (drained and washed again)
1 Cup grated aged white cheddar cheese
1 Cup garden fresh cherry tomatoes, halved
Dice mushrooms into 1/2-inch cubes, cover and cook on medium heat, about 3 minutes.
Add onion, fajita seasoning and bell peppers. Sauté approximately 15-20 minutes or
until mushroom cubes are reduced in size and soft. In a separate pan, warm corn and
beans together. Warm tortillas. Assemble the fajitas and top with cheese and tomatoes
as desired.
Restorative Justice Menu
Stories:
Pat Nolan |
Janice Little |
Jim Fetherston |
Matt Gray
Recipes:
Irish Soda Bread |
Enchiladas |
Mom's Meat Loaf |
Carrot Cake |
Peppercorn Beef Tenderloin |
Shish Kabob Marinade |
Portobella Mushroom Fajitas |
Eggplant Chicken