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Recipes Around the World International Vegetarian Union
Vegan TexMex Recipes - Burritos, Fajitas, Tacos, Enchiladas, Salsa/Sauces
Contributed by Vegetarians and Vegans from around the world
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Triple Mushroom Fajitas
From: Karen C. Greenlee

Serving Size : 4

  • 1/2 cup brown or white rice
  • 1/4 cup water
  • 2 tablespoons lime juice
  • 1 tablespoon olive oil
  • 2 cloves garlic -- minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 3 ounces fresh portobello mushrooms, stemmed -- thinly sliced
  • 3 ounces fresh shitake mushrooms, stemmed -- thinly sliced
  • 3 ounces fresh chanterelle or oyster mushrooms -- thinly sliced
  • 1 medium green or red bell pepper -- cut into thin strips
  • 4 green onions, cut into -- 1 1/2" pieces
  • 8 7-8-inch flour tortillas
  • 1/4 cup slivered almonds, toasted (optional)
  • green onion tops (optional)
  • fresh cilantro (optional)
Cook rice according to package directions omitting any salt.

Meanwhile, for marinade, in a large plastic bag set in a deep bowl, combine the water, lime juice olive oil, garlic, cumin, oregano, and salt.
Add mushrooms, pepper strips, and green onions.
Seal the bag; turn bag to coat vegetables.
Marinate at room temperature for 20-30 minutes. Wrap tortillas in foil.
Heat in a 350 degrees F oven for 10 minutes to warm and soften.

For filling, in a large nonstick skillet, cook undrained mushroom mixture over medium-high heat for 6-8 minutes or until peppers are tender and all but about 2 tablespoons of the liquid has evaporated, stirring occasionally.
Stir in rice and almonds and heat through.

To serve, spoon mushroom-rice mixture onto tortillas; roll up.
If desired, tie a green onion top around each tortilla and garnish with cilantro.
If desired, serve with lettuce, lime wedges, and/or cherry tomatoes.