Portobello Fajitas with Vegan Queso
Butter, unsalted (2 tbsp)
Portobello caps, thinly sliced (4 large) ‡
Green Capsicum, sliced (1 large) ‡
Red Peppers, sliced (1 large) ‡
Yellow Pepper, sliced (1 large) ‡
Spring onion, sliced (250 g) ‡
Salt, (1/2 tsp)
Pepper, (1/2 tsp)
Corn Tortillas, (12)
Vegan Queso Cashew Cheese ‡
Cilantro/Corriander, chopped (for garnish) ‡
Parsley, chopped (for garnish) ‡
‡: available in Tall Tree Organic Subscription
Heat a large skillet or griddle over medium-high heat.
Once hot, add 1 tablespoon butter and add peppers and onions with a sprinkle of salt, cooking until somewhat soft and sizzling.
Repeat with mushrooms, but wait until mushrooms have softened to add a sprinkle of salt and pepper.
Remove immediately and fill tortillas with peppers, onions and mushrooms, then top with vegan queso, cilantro, parsley and guacamole.
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