Plant-Based Fajitas
Servings: 24 servings
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.
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.
