Name: Mushroom Fajitas with Arugula-Pecan Salsa & Queso Fresco
Total time: 40 min
Ingredients: 1 ½ cups lightly packed arugula, chopped; ¾ cup toasted pecans, chopped; 2 jalapeños, seeded and chopped; 7 tablespoons canola oil, divided; ¼ cup lime juice; ¾ teaspoon salt, divided; ¼ teaspoon ground pepper; 1 medium white onion, sliced; 1 medium poblano pepper, sliced; 1 pound mixed mushrooms, sliced; 1 teaspoon ground cumin; 10 corn tortillas, warmed; 10 tablespoons crumbled queso fresco

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.

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Mushroom Fajitas with Arugula-Pecan Salsa & Queso Fresco

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