Portobello Fajitas

Sorry guys--I wasn't very on task today with the cooking, again! Too much homework, not enough time. The one new recipe I did get to try, however, turned out to be pretty darn good.

Portobello Fajitas

Out of pure laziness I decided to try to cook the rice in the microwave while I made the fajita filling--it was okay, but a little too gooey. I probably won't be doing that again. The fajita filling was super easy. All I did was saute onion, red pepper, portobello mushroom strips, and garlic, add some cumin and chili powder at the end, and deglaze with a bit of white wine to finish. The recipe called for just that, but I decided to get fancy with mine and put some cilantro lime rice on the fajita as well. I wanted a little freshness as well so I topped it with a bit of pico de gallo.

Like I said, it was good, but I am dreaming bigger. I'm thinking fajita burrito. Cilantro lime rice, black beans, fajita veggies, pico de gallo, and a big dollop of guacamole. You could make it a fajita burrito bowl too, skipping the tortilla and adding some lettuce. And then there is corn salsa... The possibilities are endless!

One of my favorite restaurants is Chipotle, and this is a lot like something you could get there, though I'm sure theirs is going to be 10x tastier. With all the vegan options they offer, I think I'll have to pay them a visit soon. As a quick fix at home though, this versatile recipe did the trick.