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.

Paula Forbes
Source: EatingWell Magazine, April 2019
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Ingredients

Ingredient Checklist

Directions

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

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  • 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

467.7 calories; protein 10.4g 21% DV; carbohydrates 31.8g 10% DV; exchange other carbs 2; dietary fiber 6.6g 26% DV; sugars 5.2g; fat 35.9g 55% DV; saturated fat 4.6g 23% DV; cholesterol 10.5mg 4% DV; vitamin a iu 493.5IU 10% DV; vitamin c 23.3mg 39% DV; folate 34.9mcg 9% DV; calcium 158.7mg 16% DV; iron 1.9mg 10% DV; magnesium 71.4mg 26% DV; potassium 542.2mg 15% DV; sodium 493mg 20% DV.