Craving corn tortillas!
Do you ever crave certain foods? For me today, that certain food was none other than corn tortillas! ...Corn Tortilla Mushroom & Pepper Fajitas to the rescue! 🙂
A quick and delicious recipe
This quick and delicious recipe has great flavor, texture, and aroma. My young adult daughter and I each had three tortillas and this seemed to be just the right amount for a light lunch.
The nice umami taste of the marinated mushrooms along with the tender-crisp green pepper slices and fresh diced tomatoes are delightful with the warm corn tortillas.
Though I've been plant-based for many years now, when enjoying these tortillas, I was definitely not missing the meat!
Jump to:
- Craving corn tortillas!
- A quick and delicious recipe
- Preparing your 'mise en place'
- How I used 'mise en place' in this recipe
- Step 1: Briefly marinate the mushrooms
- Step 2: Saute the onions, then garlic
- Step 3: Add the mushrooms & their marinade
- Step 4: Add the sliced green pepper
- Step 5: Warm the corn tortillas
- Step 6: Assemble and enjoy!
- 📖 Recipe
- 💬 Comments
Preparing your 'mise en place'
In my Rouxbe Plant-Based Pro Culinary Course, I sure learned how helpful it can be to prep recipe ingredients ahead of time. This is called 'mise en place' (French for something like "everything in its place"). It seems like it would take more work to do this on the front-end (more dishes, for instance), but it definitely makes the cooking process less stressful & more enjoyable! I highly recommend it!
How I used 'mise en place' in this recipe
Before heating up the pan, I cleaned and sliced the mushrooms, sliced the green pepper, diced the tomatoes and onion, minced the garlic, and measured out the soy sauce & miso paste. I actually ended up using only about ¼ of the salt seen in the image above for the entire recipe.
With my ingredients at the ready, I could relax and focus on the cooking process. This helped me focus my attention on the flavors and textures I desired in each step.
Step 1: Briefly marinate the mushrooms
Place the soy sauce and miso paste in a small bowl and whisk until well combined. Then, place the sliced mushrooms into a shallow container and pour the soy/miso mixture over the mushrooms, making sure all sides are coated. The mushrooms will marinate just briefly while the onions are beginning to cook.
Step 2: Saute the onions, then garlic
In a dry non-stick pan heated to medium-high, begin by sauteing the diced onions (along with a small amount of salt, if desired). If using salt, it will help the onions to release their juices. Stir the diced onions frequently until they turn translucent. This may take about 5 minutes.
Then, turn the heat down to medium, add the minced garlic, and saute about 30 seconds more.
Step 3: Add the mushrooms & their marinade
Next, pour the mushrooms and their marinade into the pan. Spread the mushrooms and marinade out evenly in the pan. Then, leave in the medium heat pan without disturbing for about 4 minutes before stirring. This will allow the mushrooms to begin browning as the soy sauce mixture reduces.
Step 4: Add the sliced green pepper
Once the marinade has reduced down a bit, add the sliced green pepper to the pan and stir briefly. Then, place a lid on the pan and allow to saute/steam for about 3 minutes.
Next, stir the vegetable mixture briefly, cover again, and allow to saute/steam for 1 more minute before turning the heat down to low to keep warm. When done, the texture of the green pepper slices should be nicely tender-crisp.
Step 5: Warm the corn tortillas
While the cooked vegetable mixture is resting, heat another pan to briefly warm the corn tortillas. Simply heat the dry pan to medium-high heat and place each tortilla on the pan for about 15 seconds, flip, and heat for 10 seconds more. As you go along, place the tortillas on a plate covered with a second plate to help them stay warm prior to serving.
Step 6: Assemble and enjoy!
Mince the fresh basil. Add a touch of salt to the diced tomatoes (if desired). Then, add the minced basil to the tomatoes and stir gently.
Place the desired amount of tortillas on each serving plate and top each tortilla with the mushroom and pepper mixture. Next, top with the tomato basil mixture and a bit more minced basil, if desired. Serve & enjoy!
📖 Recipe
Corn Tortilla Mushroom & Pepper Fajitas
Equipment
- knife and cutting board
- small bowls
- whisk
- non-stick saute pan
- Saute Pan
Ingredients
- 1 small onion, diced small
- 1 tsp sea salt, or to taste
- 2 cloves fresh garlic, minced
- 2 portabella mushrooms, sliced or mushrooms of your choosing
- ¼ cup low sodium soy sauce
- 1 tsp brown miso paste
- 1 green pepper, sliced into strips
- 6 six-inch corn tortillas
- 1 small tomato, diced medium
- 2 Tbsp fresh basil, minced just prior to serving
Instructions
Prepare your 'mise en place'
- Prep your ingredients before you begin cooking to make the cooking process more quick and smooth.
Step 1: Briefly marinate the mushrooms
- Place the soy sauce and miso paste in a small bowl and whisk until well combined. Then, place the sliced mushrooms into a shallow container and pour the soy sauce mixture over the mushrooms, making sure all sides are coated. The mushrooms will marinate just briefly while the onions are beginning to cook.
Step 2: Saute the onions, then garlic
- In a dry non-stick pan heated to medium-high, begin by sauteing the diced onions (along with a small amount of salt, if desired). If using salt, it will help the onions to release their juices. Stir the diced onions frequently until they turn translucent. This may take about 5 minutes. Then, turn the heat down to medium, add the minced garlic, and saute about 30 seconds more.
Step 3: Add the mushrooms & their marinade
- Next, pour the mushrooms and their marinade into the pan. Spread the mushrooms and marinade out evenly in the pan. Then, leave in the medium heat pan without disturbing for about 4 minutes before stirring. This will allow the mushrooms to begin browning as the soy sauce mixture reduces.
Step 4: Add the sliced green pepper
- Once the marinade has reduced down a bit, add the sliced green pepper to the pan and stir briefly. Then, place a lid on the pan and allow to saute/steam for about 3 minutes.Next, stir the vegetable mixture briefly, cover again, and allow to saute/steam for 1 more minute before turning the heat down to low to keep warm. When done, the texture of the green pepper slices should be nicely tender-crisp.
Step 5: Heat the corn tortillas
- While the cooked vegetable mixture is resting, heat another pan to briefly warm the corn tortillas. Simply heat the dry pan to medium-high heat and place each tortilla on the pan for about 15 seconds, flip, and heat for 10 seconds more. As you go along, place the tortillas on a plate covered with a second plate to help them stay warm prior to serving.
Step 6: Assemble the fajitas and enjoy!
- Mince the fresh basil. Add a touch of salt to the diced tomatoes (if desired). Then, add the minced basil to the tomatoes and stir gently.Place the desired amount of tortillas on each serving plate and top each tortilla with the mushroom and pepper mixture. Next, top with the tomato basil mixture and a bit more minced basil, if desired. Serve & enjoy!
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