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Mushroom Fajitas with Pecan Salsa

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


Mushroom Fajitas with Pecan Salsa


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.

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