Portabella Fajitas
(fold to serve)
- 6 whole wheat tortillas
- ⅓ c. water
- 2 T soy sauce
- 1 T lemon or lime juice
- 2 garlic cloves, minced
- 2 T chili powder
- 1 T ground cumin
- 1 T sugar
- ¼ t. liquid smoke seasoning
- 2 large yellow onions
- 2 bell peppers, green or red (or one of each)
- 3 large or 4 medium portabella mushrooms
- salsa, tofu sour cream, and cilantro for garnish.
Preheat oven to 250°F. Stack the tortillas, wrap in a layer of parchment paper followed by a layer of foil, and place in the oven to warm.
In a small bowl, mix water, soy sauce, lemon or lime juice, garlic, chili powder, cumin, sugar and liquid smoke.
Heat a little water in a large skillet. Add onions and cook for 5 minutes, until onions begin to soften. Add peppers and mushrooms and cook for about 10 more minutes, until all vegetables are tender and slightly browned, adding more water as necessary to prevent sticking. Lower heat to medium and add the sauce mixture. Cook, stirring, until sauce thickens slightly, about 5 minutes.
Serve filling in warm tortillas garnished with salsa, tofu sour cream, and cilantro.
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