Portobello Mushroom Fajita Filling

Veg
1/2 cup

Meat/Alt
2 oz.

Yield: 100 servings

Ingredients

Mushrooms, portobello, fresh, slices

12 pounds

Peppers, red, sweet (bell), julienne/strips

5 ¼ pounds,

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

5 pounds

Onion, yellow, raw

6 pounds

Beans, pinto, low sodium, canned, drained

5 ½ #10 cans

(or 9 ½ pounds dry beans)

Olive oil/canola blend

½ cup

Black bean garlic sauce

3 cups

Cilantro, finely chopped

2 cups

Method

1. 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

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