Crimini Mushroom Fajitas Recipe

Prepare vegetables

Clean crimini mushrooms by wiping with a damp cloth and trim stems if needed. Slice mushrooms into 1/4-inch thick slices. Peel the onion and cut into 1/2-inch thick slices or strips. Core bell peppers, remove seeds, and slice into 1/2-inch strips.

Season

In a large bowl, combine mushrooms, onion, and bell peppers. Add 2 tablespoons olive oil, 1 tablespoon lime juice, 1 tablespoon fajita seasoning, 1 teaspoon salt, and 1/2 teaspoon black pepper. Toss well to coat evenly.

Cook

Heat a large heavy skillet or cast-iron pan over medium-high heat until very hot (about 2-3 minutes). Add the seasoned vegetables in a single layer if possible (work in two batches if necessary). Cook without stirring for 2 minutes to develop color. Stir or toss and continue to cook for another 4-5 minutes until mushrooms are browned and onions are softened but still slightly crisp. Total cook time about 7-8 minutes per batch. Taste and adjust seasoning.

If you prefer a smokier, grilled flavor, cook the vegetables on a preheated outdoor grill over medium-high heat in a grill pan or on foil for 6-8 minutes, turning once, until nicely charred.

Dice tomatoes into small pieces and finely chop onion, jalapeño, and cilantro. Combine in a bowl, add 1 tablespoon lime juice and 1/2 teaspoon salt, stir, and let rest 10 minutes to allow flavors to meld. Adjust salt or lime to taste.

To roast: preheat broiler or hot skillet. Halve or leave small tomatillos whole. Place tomatillos, jalapeño, and garlic on a baking sheet under the broiler or on a hot dry skillet and roast until charred and softened, about 6-8 minutes, turning as needed. Transfer to a blender or food processor.

Add 2 tablespoons cilantro, 1 tablespoon lime juice, and 1/2 teaspoon salt to the blender with the roasted tomatillos, jalapeño, and garlic. Pulse until you reach a slightly chunky salsa consistency. Taste and adjust salt or lime. Chill or serve at room temperature.

Cook rice

Rinse 1 cup rice under cold water until water runs clear. In a small saucepan, heat 1 teaspoon olive oil over medium heat, add rice and toast 1 minute. Add 2 cups vegetable broth (or water) and 1/4 teaspoon salt. Bring to a boil, reduce heat to low, cover, and simmer 15-18 minutes until liquid is absorbed. Remove from heat and let stand covered 5 minutes, then fluff with a fork.

Prepare beans

While rice cooks, heat a small saucepan over medium heat. Add rinsed black beans, 1/2 teaspoon ground cumin, 1/2 tablespoon lime juice, and 1/4 teaspoon salt. Warm and stir for 4-5 minutes until heated through. For creamier beans, mash a few with the back of a spoon.

Halve and pit the avocados. Scoop flesh into a bowl and mash with a fork to your desired texture. Stir in 1 tablespoon lime juice, 1/2 teaspoon salt, 2 tablespoons diced tomato (optional), and 1 tablespoon chopped cilantro (optional). Taste and adjust lime or salt. Keep covered to prevent browning until serving.

Warm flour tortillas in a dry skillet over medium heat for 20-30 seconds per side, or wrap in foil and heat in a 350°F (175°C) oven for 8-10 minutes. Keep warm wrapped in a towel.

Assemble fajitas: place a spoonful of rice and black beans on each tortilla (optional), add a generous portion of the grilled crimini mushrooms, onions and peppers, top with pico de gallo, a spoonful of tomatillo salsa, and a dollop of guacamole. Garnish with extra cilantro and a lime wedge. Serve immediately.