Vegetable Fajitas with Cilantro Cream

These vegetarian fajitas prove you don’t need meat to have a fiesta. Meaty Portobello mushrooms and sweet corn are seared for a smoky flavor, then served in warm tortillas with a cool, zesty cilantro-lime yogurt cream.

Vegetable Fajitas with Cilantro Cream

These vegetarian fajitas prove you don’t need meat to have a fiesta. Meaty Portobello mushrooms and sweet corn are seared for a smoky flavor, then served in warm tortillas with a cool, zesty cilantro-lime yogurt cream.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Main Dish

Ingredients Equipment Method

Ingredients

  

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Main Ingredients

• Veg: 4 Portobello mushrooms sliced, 2 ears corn (kernels removed), 1 green pepper, 3 onions, 1 jalapeño
• Marinade: 1 tbsp oil juice of 3 limes, 1 tsp chipotle paste
• Cream: 3/4 cup Greek yogurt juice of 1 lime, cilantro

Equipment

• Large frying pan
• Blender (for sauce)

Method

 

Instructions

1. Toss mushrooms in the lime and chipotle marinade; let stand 10 mins.
2. Sauté corn, peppers, onions, and jalapeño until golden; remove from pan.
3. In the same hot pan, quick-sear the mushrooms until browned.
4. Mix yogurt, lime, and cilantro for the sauce.
5. Serve vegetables and mushrooms in warm tortillas, topped with the cream.

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