Portobello Fajitas

Ingredients: – ½ cup low sodium gluten free tamari – 1 teaspoon cumin – 1 teaspoon chili powder – 4 cups water – 2 portobello mushrooms

Ingredients: – 1 red pepper – 1 green pepper – 1 medium onion – Olive oil – Salt and pepper – 8-10 corn or 4-6 brown rice tortillas – Salsa

Mix tamari, cumin, chili powder, and water in a bowl large enough to hold the veggies. Set aside. Wipe the portobello mushrooms and remove the gills.

Mix tamari, cumin, chili powder, and water in a bowl large enough to hold the veggies. Set aside. Wipe the portobello mushrooms and remove the gills.

Slice vegetables into long strips and put in the marinade. Marinade the vegetables for at least an hour. Pour olive oil onto a cast iron skillet.

Slice vegetables into long strips and put in the marinade. Marinade the vegetables for at least an hour. Pour olive oil onto a cast iron skillet.

Place the vegetables in the skillet. Cook until tender, adding salt and pepper near the end of cooking. If using a grill or grill pan, cook until you see grill marks. Serve with tortillas and salsa.

Place the vegetables in the skillet. Cook until tender, adding salt and pepper near the end of cooking. If using a grill or grill pan, cook until you see grill marks. Serve with tortillas and salsa.

Click to get  the recipe @ createmindfully.com