Dollop
Sheet pan portobello fajitas
Juicy portobello strips and sweet peppers roasted with smoky fajita spices on one pan and wrapped in warm tortillas with melted jack cheese.
- 40 min total
- 15 min hands-on
- Anyone can make this
- Serves 4
- About $4.17 a serving
- 590 calories
- Vegetarian
Dolly says: Most of the time here is hands-off, so you can sit down while it cooks.
Ingredients
For 4 servings.
- 4 portobello mushrooms
- 1 red bell pepper
- 1 green bell pepper
- 1 yellow onion
- 8 flour tortillas
- 1 lime
- 1 cup Monterey Jack cheese, shredded
- ½ cup sour cream
- ½ cup salsa
- ¼ cup cilantro, chopped (optional)
From your pantry
- 3 tbsp olive oil
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp salt
Each serving has about 590 calories, 19 g protein, 61 g carbs and 32 g fat, and costs about $4.17 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No red bell peppers? Yellow bell peppers work.
- No green bell peppers? Yellow bell peppers work.
- No yellow onions? White onions or red onions work.
- No flour tortillas? Whole wheat tortillas work.
- No limes? Lemons work.
- No sour cream? Plain Greek yogurt works.
- No salsa? Pico de gallo works.
- No cilantro? Fresh parsley works.
Steps
Tap an underlined word for a quick explanation.
the oven to 425°F.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Wipe the mushroom caps, twist out the stems and cut the caps into ½-inch strips.
the peppers and onion into strips.
Slice. Slicing means cutting food into flat pieces of about the same thickness. Even slices cook evenly, so none are raw while others burn.
How you’ll know: Lay a few side by side: they’re close to the same thickness from one end to the other.
On a large , everything with the oil, chili powder, cumin, paprika, garlic powder and salt. Spread it out in one layer.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
until the peppers are at the edges and the mushrooms are tender, 20 to 25 minutes, stirring once.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Char. Charring means cooking over very high heat until some spots turn black. Those dark spots add a smoky, slightly bitter flavor that balances sweet or rich food.
How you’ll know: You see black spots and blisters in places, while most of the surface keeps its own color.
Timer: 22 min
For the last 3 minutes, wrap the tortillas in foil and warm them on the oven rack.
Timer: 3 min
Squeeze the lime over the pan. Fill the tortillas with the vegetables and top with the cheese, sour cream, salsa and cilantro.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
