Portobello Mushroom, Mixed Peppers & P’Jack Fajitas

Dairy-Free | Vegan | Lactose-Free | Gluten-Free Option

4-6 Servings

Prep Time: 10 minutes
Cook Time: 15 minutes

What You’ll Need

  • 2 Tbsp. vegetable oil
  • 1 medium onion, cut in 1/4″ slices
  • 3 large portobello mushrooms, cut in 1/4″ strips
  • 2 bell peppers – red, yellow or orange, deseeded and cut into 1/4″ strips
  • 1 poblano or pasilla pepper, deseeded and cut into 1/4″ strips
  • 2 scallions, sliced
  • ½  tsp. ground cumin
  • ½  tsp. ground coriander
  • Salt & freshly ground black pepper to taste
  • 1 cup Vevan P’Jack-Shred
  • 8-12 soft flour tortillas or corn tortillas for gluten-free option
  • Optional toppings: lime wedges, chopped cilantro, guacamole, your favorite salsa

Here’s How

  1. Heat oil in a large skillet over medium-high heat. Add onion and cook for about 5 minutes until softened. Add mushrooms, peppers, scallions and spices, and cook until golden for about 5 minutes more. Season with salt and pepper to taste. Remove from heat.
  2. Warm your tortillas according to package directions.
  3. Assemble your fajitas: Top your tortillas with the cooked vegetables, Vevan P’Jack-Shred, and your optional toppings. Enjoy!