These easy one-skillet mushroom fajitas are a perfect way to work more vegetarian meals into your week. The lime and arugula salsa adds nice crunch courtesy of pecans, while crumbled queso fresco provides just the right tangy, salty balance to the dish. Source: EatingWell Magazine, April 2019

Paula Forbes


Ingredient Checklist


Instructions Checklist
  • Combine arugula, pecans, jalapeños, 5 tablespoons oil, lime juice, 1/2 teaspoon salt and pepper in a small bowl.

  • Heat a large cast-iron skillet over high heat until nearly smoking. Add 1 tablespoon oil, onion and poblano; cook, stirring, until lightly browned, about 2 minutes. Transfer to a bowl. Add mushrooms, cumin, the remaining 1 tablespoon oil and 1/4 teaspoon salt to the pan; cook, stirring occasionally, until the mushrooms are browned and soft, about 4 minutes. Stir in the onion and poblano and reduce heat to medium; cook until heated through, about 1 minute more. Serve in tortillas with the salsa and cheese.

Nutrition Facts

468 calories; 35.9 g total fat; 4.6 g saturated fat; 11 mg cholesterol; 493 mg sodium. 542 mg potassium; 31.8 g carbohydrates; 6.6 g fiber; 5 g sugar; 10.4 g protein; 494 IU vitamin a iu; 23 mg vitamin c; 35 mcg folate; 159 mg calcium; 2 mg iron; 71 mg magnesium;