| Prep: 30 mins | Cook: 20 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 519 | 16g | 3g | 82g |
| sugars | fibre | protein | salt |
| 9g | 9g | 17g | 1.5g |
Why I Love American Portobello Mushroom Fajitas with Cilantro Lime Rice, Black Bean Salsa, and Honey Lime Crema
There’s a riotous, vibrant dance of flavors happening in every bite of this Portobello Mushroom Fajitas with Cilantro Lime Rice, Black Bean Salsa, and Honey Lime Crema recipe. While not traditionally seen in the kitchens of Montana, this dish personifies my fascination with new and exciting taste combinations while paying homage to the rustic simplicity of ingredients found in my home state.-
A Blend Of Modern Flavors and Old Traditions
Endowing common ingredients with novel appeal, this dish allows Portobello mushrooms to take center stage, evoking feelings of a western BBQ without the usual meat. They’re accompanied by a delightful duo of bell peppers and onions, all sauteed in olive oil and served on a warm flour tortilla. This trio carries a hearty, satisfying body that reminds me of the warm, wholesome meals back on the ranch.
Adding a bowl of Cilantro Lime Rice alongside is like adding a refreshing Montana mountain breeze to this feisty feast. The bright lime zest intertwines harmoniously with the fragrant cilantro, with both adding an unmistakable summer vibrancy to the rich, textured long-grain rice.
A Symphony Of Sides
The Black Bean Salsa is another bewitching layer of complexity to the Portobello Mushroom Fajitas. Combining the earthy beans and sweet corn with diced red onion, a touch of jalapeno, and another splash of lime and cilantro. It’s rich, and vibrant, merging striking combinations of textures and flavors that echo the dynamic Montana wilderness.
The finishing touch, the Honey Lime Crema, takes your regular sour cream and gives it a sweet-tangy twist, a culinary nod towards my love for melding surprising flavors and transforming simple ingredients.
While this recipe distinctly stands out on its own, it can be paired with comforting, homemade Southwestern Corn Chowder, adding a creamy, hearty dimension to your meal.
When I taste these Fajitas, I am transported to the bustling street food markets of Latin America, a vivid contrast to the serene, open skies of Montana. It is inspired by the innovative culinary artistry of Jamie Oliver, who encourages embracing fresh vegetables in exciting, delicious ways.
This Portobello Mushroom Fajitas recipe is a testament to my love for introducing new flavors into traditional templates, creating mouthwatering fusion food that encapsulates diverse cultures, mirroring the American melting pot I grew up in.
What You’ll Need
- For the Fajitas:
- 6 Portobello mushrooms
- 1 red bell pepper
- 1 green bell pepper
- 1 medium onion
- 2 tablespoons of olive oil
- Salt and pepper to taste
- 12 small flour tortillas
- For the Cilantro Lime Rice:
- 2 cups of long grain white rice
- 4 cups of water
- 1 lime, juiced
- 1/2 cup of chopped fresh cilantro
- Salt to taste
- For the Black Bean Salsa:
- 1 can of black beans, drained and rinsed
- 1 cup of corn kernels, fresh or frozen
- 1 red onion, diced
- 1 jalapeno, diced
- 1/2 cup of chopped fresh cilantro
- 1 lime, juiced
- Salt and pepper to taste
- For the Honey Lime Crema:
- 1 cup of sour cream
- 2 tablespoons of honey
- 1 lime, juiced
- Salt to taste
Method
Step One
Start by making the cilantro lime rice. Add the water and rice to a large saucepan and bring to a boil. Once it’s boiling, reduce the heat to a simmer, cover the saucepan and let the rice cook for around 20 minutes, or until all the water has been absorbed. Then fluff the rice with a fork, stir in the lime juice and fresh cilantro, add salt to taste, and set aside.
Step Two
Next, move onto the black bean salsa. Simply combine the rinse and drained can of black beans, corn, diced red onion, diced jalapeno, chopped fresh cilantro, and lime juice together in a bowl. Season with salt and pepper to taste. Give it a good stir to incorporate all the ingredients and set aside.
Step Three
Now for the portobello fajitas. Remove stems from portobello mushrooms, wipe clean with damp paper towel and slice them, along with the bell peppers and onion. Then heat up the olive oil in a large frying pan, add in the mushroom, bell peppers, and onion, and sauté them until they’re soft. Season with salt and pepper to taste.
Step Four
While the vegetables are sautéing, start preparing the honey lime crema. In a bowl, combine the sour cream, honey, lime juice, and a pinch of salt. Stir well until all ingredients are well-incorporated.
Step Five
Warm up the flour tortillas in a dry frying pan over medium heat. Just a few seconds on each side should do it.
Step Six
Assemble the fajitas by spooning some of the sautéed vegetables onto a warm tortilla. Top it with a generous scoop of the black bean salsa and a drizzle of the honey lime crema. Serve with the cilantro lime rice on the side. Enjoy your delicious Portobello Mushroom Fajitas!
