FOODSERVICE RECIPE

Foodservice Recipe Image of our Plant-Based Fajitas

Plant-Based Fajitas

Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 24 servings
TYPE OF DISH: Main Course
LIFESTYLE CHOICE: Dairy-Free, Gluten-Free, Vegan, Vegetarian
COOKING METHOD: Oven, Stove Top
These Plant-Based Fajitas contain tons of veggies that provide a fresh-tasting vegetarian twist to normal fajitas. Combine a #10 can of Dei Fratelli Diced Tomatoes, red bell peppers, and portobello mushrooms to create these colorful fajitas for Foodservice.
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Ingredients:

  • 1 #10 can Diced Tomatoes, drained
  • 24 large Portobello Mushrooms, cleaned, sliced 1/2" thick
  • 1 1/2 Cups Sherry Vinegar
  • 2 tsp. Garlic Powder, toasted
  • 2 tsp. Onion Powder, toasted
  • 2 tsp. Black Pepper
  • 1/2 Cup Taco Seasoning, divided
  • 8 Cups White Onion, thinly sliced
  • 4 Red Bell Peppers, thinly sliced
  • 4 Green Bell Peppers, thinly sliced
  • 4 Yellow Bell Peppers, thinly sliced
  • 1/2 Cup Garlic, minced
  • 4 tsp. Salt
  • 48 Gluten-Free Tortillas

Instructions:

  • Preheat oven to 400 F.
  • In a large bowl, combine mushrooms, sherry vinegar, garlic powder, onion powder, black pepper, and 8 tsp. taco seasoning. Place mushrooms on sheet trays and bake for 45 minutes, or until browned.
  • While mushrooms are roasting, add onions to a large sauté pan and sauté over medium-high heat until soft, about 5-8 minutes.
  • Add bell peppers and continue cooking another 5-7 minutes, or until soft. Add Dei Fratelli Diced Tomatoes, garlic, salt, and remaining taco seasoning. Combine well and cook another 5 minutes.
  • Build fajitas by placing mushroom mixture and pepper mixture into tortillas.

Chef's Tip:

Garnish with dairy-free cheese, dairy-free sour cream, or fresh, chopped cilantro.