Portobello, Poblano, And Pecan Fajitas


Preheat oven to 300°F.

Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add mushrooms and garlic and cook, stirring frequently, for 6 minutes or until soft and tender. Remove to a plate and set aside.

Add jalapeño pepper, poblano pepper, bell pepper, and onion to the skillet with 1 tablespoon of the oil if required. Cook, stirring frequently, for 6 minutes, or until soft and tender. Remove to the plate with mushrooms and set aside.

Add pecans, sugar, and spice blend to the skillet with the remaining tablespoon of oil if required. Cook, stirring frequently, for 8 minutes, or until nuts are toasted. Add mushrooms, peppers, and their juices back to the skillet and heat through, stirring constantly (about 1 minute).

Meanwhile, heat tortillas: Wrap tortillas in a wet kitchen towel and place on center rack in preheated oven. Use within 5 minutes.

Working one at a time, spoon 1 ⁄ 4 cup of the vegetable-nut mixture onto one half of the tortilla. Add 2 tablespoons avocado dip and garnish with 1 tablespoon chopped fresh cilantro (if using). Grind salt and pepper over the top. Fold in half to serve.


If you like heat, add 1 chopped fresh chile pepper to the ingredients.

In place of the pecans, try pistachios, Brazil nuts, or other nuts.

In place of the avocado dip, add 2 slices fresh avocado to each tortilla, on top of the vegetable-nut mixture in step 6.

Makes 6 Fajitas


  • 4 tablespoons extra-virgin avocado oil, divided

  • 3 large portobello mushrooms, stemmed, halved, and sliced

  • 1 clove garlic, chopped

  • 1 jalapeño pepper, seeded and cut into thin strips

  • 1 poblano pepper, seeded and sliced

  • 1 red or green bell pepper, seeded and cut into 1 ⁄ 2-inch strips

  • 1 medium onion, sliced

  • 1 ⁄ 2 cup whole pecans (see options)

  • 1 tablespoon coconut sugar

  • 1 tablespoon Garam Masala Spice Blend (page 25), or store-bought

  • 6 (6-inch) soft flour or corn tortillas

  • 3 ⁄ 4 cup Avocado Dip (page 45), or store- bought guacamole (see options)

  • 6 tablespoons chopped fresh cilantro or parsley (optional)

  • Sea salt and pepper

From "The Reducetarian Solution: How The Surprisingly Simple Act of Reducing The Amount of Meat in Your Diet Can Transform Your Health and The Planet" edited by Brian Kateman (Penguin Random House). Recipe developed by Pat Crocker. Photo by Ashleigh Amoroso.