Portobello Mushroom Fajita

Portabella Fajitas 2.jpg

Meat/ Meat Alternative, Vegetable, Main, Latin, Plant-Forward, Gluten Free, Vegan, Vegetarian

Yield: 100 Servings

Vegetable: ½ cup

Meat/meat alternate: 2 oz. eq.

Ingredients

12 pounds Mushrooms, portobello, fresh, slices

5 ¼ pounds Peppers, red, sweet (bell), julienne/strips

5 pounds Peppers, green, sweet (bell), julienne/strips

6 pounds Onion, yellow, raw

5 ½ #10 cans(or 9 ½ pounds dry beans) Beans, pinto, low sodium, canned, drained

½ cup Olive oil/canola blend

3 cups Black bean garlic sauce

2 cups Cilantro, finely chopped


Method

  1. Cut peppers and onions and mushrooms into julienne strips.

  2. Drain pinto beans.

  3. Heat oil in sauté pan or tilt skillet almost to smoking point.

  4. Briefly sauté onions and peppers until onions are translucent and vegetables are crisp tender, stirring rapidly.

  5. Add black bean garlic sauce and stir until vegetables are coated.

  6. Add pinto beans and heat, stirring quickly.

  7. Add mushrooms and cook for 1 minute, stirring constantly.

  8. Add cilantro and serve immediately

Source: Jeremy West, Greeley-Evans Weld County School District 6