Vegetable Fajita Wraps with Salsa Verde

Serve with black beans salad made with rinsed, drained canned black beans, diced red bell pepper, chopped cilantro and red-wine vinaigrette dressing

Vegetable Fajita Wraps with Salsa Verde
Vegetable Fajita Wraps with Salsa Verde

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • Salsa Verde

  • 8

    tomatillos, papery husks removed

  • 1

    sweet yellow onion, quartered

  • 1

    ripe avocado, peeled and pitted

  • 1/2

    teaspoon salt

  • 1

    tablespoon lime juice

  • +++++

  • Fajitas

  • 4

    Portobello mushrooms (1 pound) thinly sliced

  • 1

    large sweet yellow onion, halved and thinly sliced

  • 2

    fresh poblano chilies, seeded and cut in fine strips

  • Olive oil

  • 6

    (8 inch) flour tortillas, warmed

  • 16

    ounces sour cream

Directions

In a saucepan, combine tomatillos and enough cold water to cover. Bring to a boil, reduce heat to low and simmer 5 minutes. Drain, rinse under cold running water until cool, then drain again. Transfer to blender along with onion, salt and lime juice. Process until pureed. Mash avocado with fork. Stir in tomatillo mixture until blended. Cover and set aside. Cover mushrooms in a large sauté pan; cook, stirring occasionally until browned and softened, about 8 minutes. Transfer to a plate. In same pan, warm 1 tablespoon olive oil. Add onion and chilies and cook, stirring often, until lightly caramelized and crisp-tender, about 10 minutes. Add mushrooms to pan with onions; add 1 teaspoon salt and heat through. Place a warm tortilla on serving plate. Place skillet on a heat-proof trivet and let each diner assemble his or her own fajitas. Pass Salsa Verde and sour cream to spoon on top.

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