Mushroom Fajitas with Arugula-Pecan Salsa and Queso Fresco

By sandy_h

From Eating Well April 2019

Ingredients

• 1 1/2 cups lightly packed arugula, chopped
• 3/4 cup toasted pecans, chopped
• 2 jalapenos, seeded and chopped
• 7 Tablespoons canola oil, divided
• 1/4 cup lime juice
• 3/4 teaspoon salt, divided
• 1/4 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

Preparation

Step 1

Combine arugula, pecans, jalapenos, 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.