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Wild Mushroom Fajitas

What you need: 

1 green bell pepper, cut into thin slices
8-10 wild mushrooms, chopped (whatever type you like--Portobellas are good)
1 yellow onion, chopped
8 oz. tempeh, sliced
1 teaspoon ground cumin
1 teaspoon cayenne pepper
1 teaspoon white pepper
4-6 soft taco-size tortillas (depends on how full you pack them!)
oil for sauteing
a few leaves of raw spinach, chopped
vegan sour cream
salsa

What you do: 

Saute the bell pepper and onion until they start to get soft. Then add your mushrooms and tempeh. Cook until mushrooms are almost done, then add all the spices and cook for about 1 minute more. Heat your soft taco tortillas (I use these because they are a little smaller than fajita wrappers, but you could use whichever you have on hand) in the microwave or on the stove until warm. Fill the tortillas with your vegetable and spice mixture, then top with your spinach (this takes the place of lettuce), salsa, and Sour Supreme. This recipe also makes good leftovers the next day.

Preparation Time: 
30 min
Cooking Time: 
Servings: 
2
Recipe Category: 

SO HOW'D IT GO?

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