What I changed: a lot. Swapped a lot of ingredients. Reduced amounts. It's essentially a new recipe
Source: Eating Well | Makes: 4 fajitas| Time: ~30 min
3/4 cup lightly packed mixed greens, chopped
1/2 cup toasted pecans, chopped
1 #jalapeño, seeded and chopped
2 tbsp canola oil
2 tbsp lime juice
Dash of salt
1 tbsp canola oil, divided
S&P, to taste
1/2 medium white onion, sliced
1 medium bell pepper, sliced
8 oz white #mushrooms, sliced
1/2 tsp ground cumin
4 flour tortillas, warmed
1/4-1/2 cup shredded chipotle gouda (skip to keep vegan)
Combine all the salsa ingredients into a small bowl and set aside.
Heat a large cast-iron skillet over high heat until nearly smoking. Add 1/2 tablespoon oil, onion and bell pepper; cook, stirring, until lightly browned, about 2 minutes. Transfer to a bowl.
Add mushrooms, cumin, the remaining 1/2 tablespoon oil and S&P to the pan; cook, stirring occasionally, until the mushrooms are browned and soft, about 4 minutes.
Stir in the onion and bell pepper and reduce heat to medium; cook until heated through, about 1 minute more.
Serve in tortillas with the salsa and cheese.