Vegetable Fajita

Who said fajita always had to include meat? We chose to go healthy by substituting meat with juicy Portobello mushrooms. This colorful dish with a kick of chili will be perfect for your fiesta tonight!

Ingredients (serves 4):

2 garlic cloves, minced
1-2 Tbsp. or to your preference chili powder
2 tsp. ground cumin
1/2 tsp. salt
1/8 tsp. freshly ground pepper
1/4 cup lime juice
1 Tbsp. vegetable oil
4 caps Portobello mushroom, sliced 1/2 inch thick
1 small onion, sliced
1 small green pepper, cut into strips
1 small red pepper, cut into strips
1/4 cup chopped fresh cilantro
8-12 flour tortillas, warmed

Guacamole:

2 ripe avocados, mashed
2 Tbsp. minced white onion
1 tsp. seeded and minced jalapeño pepper
1/4 cup lime juice
1/8 tsp. salt

Topping:

Cilantro
Lime wedges
Sour cream

*This recipe was developed for the Gourmet Sizzler® Electric Griddle (EA-BDC10). Adjustments may be necessary when using other models.

Mix garlic, chili powder, cumin, salt, pepper, lime juice and vegetable oil in a large bowl. Gently combine the Portobello mushroom and set aside.

Turn the Gourmet Sizzler® Electric Griddle temperature control dial to 400ºF and preheat for about 5 minutes. When preheating completes, sauté the marinated mushroom for 3 minutes or until cooked through.

At the table, serve with warm tortillas, guacamole, and other toppings. Place some of the filling and toppings onto each tortilla and squeeze lime, then roll up and enjoy.