Vegan Portabella Mushroom Fajitas

These portabella mushroom fajitas are made very similarly to chicken or beef fajitas, which makes them a perfect dish for anyone who is just starting a vegan diet or simply looking to dabble in vegan cooking.  This dish is also great for anyone looking for a very low fuss dinner after a long work day.  Simply prep the fajita mix the night before and let it marinate in the fridge.  When it's time for dinner toss the mix in a saute pan for about 10 minutes, spoon it into the fajita shells and viola!  You have a fast and healthy dinner.  

Fajita mix, ready for marination.  

Why It's So Awesome (aka, the nutritional stuff): 

Portabella mushrooms: Provide protein and fiber.  Among the many nutrients that portabellas contain (such as iron, calcium and zinc), possibly the most beneficial is niacin, which has been linked to lowering the risk of Alzheimer's disease.  
Yellow bell peppers: Lots of vitamin C.  
Cilantro:  Besides providing antioxidants, cilantro has been found to be a powerful antibiotic in helping to prevent food poisoning by killing bacteria such as Salmonella.   

Vegan Portabella Mushroom Fajitas 
Makes 6 servings 

Ingredients for seasoning (adapted from this recipe for Taco Seasoning):  

• 1 tablespoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon oregano 
• 1/4 teaspoon crushed red pepper flakes (optional- I don't use it, but if you like spicy foods then go for it)
• 1/2 teaspoon paprika
• 1 1/2 teaspoon cumin 
• 1 teaspoon salt
• 1 teaspoon pepper

Fajita Ingredients:

• 2 tablespoons olive oil 
• 5 portabella mushroom caps, cleaned and sliced into strips
• 1 large onion, sliced into long strips
• 1 yellow bell pepper, sliced into long strips
• 1/4 cup cilantro, chopped
• 6 vegan flour tortillas- most brands are vegan, but check the label 
• Toppings such as lettuce, chopped tomatoes and salsa.  

Preparation: 

1. Mix seasoning together in small bowl.
2. In larger container, mix olive oil, mushrooms, onion, bell pepper and cilantro.  Add in seasoning mix and toss well.  
3. Cover and refrigerate overnight or for at least a few hours.  
4. Saute for about 10 minutes or until all veggies are soft.  
5. Serve in tortilla shells with you favorite toppings.  Enjoy! 

References:

http://www.livestrong.com/article/527485-the-nutrition-profile-for-a-yellow-bell-pepper/
http://www.livestrong.com/article/279766-portobello-mushroom-nutritional-value/
http://www.webmd.com/food-recipes/news/20040527/cilantro-slays-food-poisoning