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+ servings

Portobello Fajitas with Chipotle Cashew Cream

Author - Serena Wolf
Prep Time: 2 hours
Cook Time: 20 minutes
Yields: 4 servings

Ingredients

  • ½ -1 chipotle pepper canned in adobo finely chopped (This obviously depends on how much heat you can handle.)
  • 2 cloves garlic minced
  • 1 teaspoon ground cumin
  • teaspoons chili powder
  • ½ teaspoon coarse black pepper
  • 1 teaspoon kosher salt
  • ½ teaspoon honey
  • 1 lime juiced
  • 4 large portobello mushroom caps
  • 3 tablespoons olive oil divided
  • 1 red bell pepper thinly sliced
  • 1 yellow bell pepper thinly sliced
  • 1 green bell pepper thinly sliced
  • 1 medium yellow onion thinly sliced
  • 8 flour tortillas
  • Fresh cilantro

For the Chipotle Cashew Cream:

  • 1 cup raw cashews
  • cups filtered water divided
  • 1 chipotle pepper canned in adobo
  • teaspoons adobo sauce from the chipotle can
  • ¼ teaspoon honey or agave
  • 1 tablespoon fresh lime juice
  • Kosher salt

Instructions

  • Let’s start with the cashew cream, shall we? Place the cashews in a medium bowl and cover with 1 cup of filtered water. Let the nuts soak for at least 2 hours or overnight. Strain the nuts and transfer them to the bowl of a food processor. Add ¾ cup filtered water, along with the chipotle, adobo sauce, honey, lime juice and a good pinch of kosher salt. Process for several minutes, scraping down the sides a few time if necessary, until the cream is very smooth. Taste and season with extra salt if you like. Refrigerate until ready to use.
  • In a small bowl, combine the chipotle pepper, garlic, cumin, chili powder, black pepper, salt, honey and lime juice. Briefly set aside.
  • Clean the mushrooms by wiping each cap with a damp paper towel. Remove the stems, and gently scrape out the dark gills on the underside of each cap with a spoon. Slice each cap into ½-inch pieces.
  • Heat 2 tablespoons olive oil in a large cast iron skillet over medium-high heat. When hot, add the portobellos and cook for 7-8 minutes until tender and lightly browned. Transfer the mushrooms to a bowl.
  • Return the skillet to the heat and add the remaining tablespoon of oil. When hot, add the bell peppers and onions. Cook for 10-12 minutes until tender (but not mushy!) and lightly charred in places.
  • Add the portobellos back to the pan along with the prepared spice mixture. Cook for 2 more minute and remove from the heat.
  • Warm those tortillas! (You can do this by placing each one directly on a burner for 5-10 seconds per side OR simply wrap them in a damp paper towel and microwave them for 15-20 seconds.)
  • Pile the fajita mixture onto the warm tortillas. Top with cashew cream and fresh cilantro if you’re into it.