How To Make Mushroom Fajitas with Avocado Hummus
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Serves:
Ingredients
- 8 large portobello mushrooms, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, sliced
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- salt, to taste
- pepper, to taste
- 4 large tortillas
- For the Avocado Hummus:
- 1 ripe avocado
- 1 can chickpeas, drained and rinsed
- 2 cloves garlic
- 2 tablespoons lemon juice
- 2 tablespoons tahini
- 2 tablespoons olive oil
- salt, to taste
- pepper, to taste
Instructions
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Preheat the oven to 400°F (200°C).
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In a large bowl, combine the sliced mushrooms, bell peppers, and red onion.
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Drizzle with olive oil and sprinkle with chili powder, cumin, paprika, garlic powder, salt, and pepper. Toss to coat evenly.
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Spread the seasoned vegetables onto a baking sheet in a single layer.
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Roast in the preheated oven for 15-20 minutes, or until the vegetables are tender and starting to brown.
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While the vegetables are roasting, prepare the avocado hummus. In a food processor, combine the ripe avocado, chickpeas, garlic, lemon juice, tahini, olive oil, salt, and pepper. Blend until smooth and creamy.
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Heat the tortillas on a dry skillet or directly over a flame until warmed through and pliable.
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To assemble the fajitas, spread a generous amount of avocado hummus onto each tortilla.
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Top with a spoonful of the roasted mushroom and vegetable mixture.
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Roll up the tortilla tightly, tucking in the sides as you go.
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Serve the mushroom fajitas hot and enjoy!
Nutrition
- Calories : 295kcal
- Total Fat : 18g
- Saturated Fat : 3g
- Sodium : 494mg
- Total Carbohydrates : 31g
- Dietary Fiber : 11g
- Sugar : 8g
- Protein : 8g
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