Ingredients
Fajita Vegetables
- 3 portobello mushrooms, stems removed and sliced 1/2-inch thick
- 1 teaspoon chili powder (divided)
- 1 teaspoon ground cumin (divided)
- 2 tablespoons oil (divided)
- 1/2 teaspoon salt (divided)
- 2 minced garlic cloves
- 2 medium onions, thinly sliced
- 2 poblano peppers, sliced
- 2 red bell peppers, sliced
- 2 teaspoons dried oregano
- 1/4 teaspoon smoked paprika
- 2 teaspoons fresh lime juice
- Tortillas, for serving
- Red Salsa, Jalapeno Salsa, and Guacamole, for serving
Cashew Queso Blanco
- 1 cup cashews, soaked for 15 minutes in boiling water
- 2 tablespoons fresh lemon juice
- 1/4 cup water
- 1 heaping tablespoon nutritional yeast
- 1/2 teaspoon salt
- 1 4-ounce can roasted green chilis
Instructions
- Roast Mushrooms: Preheat the oven to 350°F (175°C). In a mixing bowl, toss the sliced portobello mushrooms with 1/2 teaspoon chili powder, 1/2 teaspoon cumin, 1 tablespoon oil, minced garlic, and 1/4 teaspoon salt until evenly coated. Spread the mushrooms in a single layer on a greased baking sheet or one lined with silpat or parchment paper. Bake for 15 minutes until tender, then remove from the oven.
- Sauté Onions: Heat a large skillet or cast-iron griddle over medium-high heat. Add the remaining 1 tablespoon oil and the sliced onions. Cook, stirring frequently, until the onions become soft and translucent, about 10 minutes.
- Cook Peppers and Season: Add the sliced poblano and red bell peppers to the skillet along with the remaining 1/2 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon salt, dried oregano, and smoked paprika. Stir often and cook for approximately 10 minutes until the peppers are tender and lightly charred on the edges.
- Combine Vegetables: Stir the roasted mushrooms into the pepper and onion mixture. Add fresh lime juice and adjust seasoning with additional salt if needed. Mix thoroughly to combine all flavors.
- Prepare Cashew Queso Blanco: Drain the soaked cashews and place them in a blender along with fresh lemon juice, water, nutritional yeast, salt, and the roasted green chilis. Blend on high until the mixture is creamy and smooth. Taste and add more salt or nutritional yeast if desired.
- Assemble Fajitas: Warm the tortillas. Fill each tortilla generously with the mushroom and pepper filling, then drizzle or spread with the cashew queso blanco. Serve with red salsa, jalapeno salsa, and guacamole on the side for topping.
Notes
- Soaking cashews in boiling water softens them for easier blending into a smooth queso blanco.
- Use a cast-iron griddle if possible for even heat and best results when cooking peppers and onions.
- Adjust the spice levels by adding more or less chili powder and smoked paprika to suit your taste.
- Warm tortillas before assembling for better pliability and texture.
- The cashew queso blanco is vegan and a great dairy alternative cheese sauce for fajitas and other dishes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
