Meat-Free Fajitos or Not. . .

I have adapted this great recipe here from Rachel Ray.I love the idea of using portobello mushrooms with their beefy flavor. They aren't cheap! So be warned about that. CARNIVORE VERSION: (smile) You can also use the same ingredients with thinly sliced beef instead of the portobellos. Just make sure the meat is cooked sufficiently, but not cooked until hard and dry. I've been there, done that! These would be wonderful topped with pico de gallo salsa and guacamole!

photos from rachelray.com

 Ingredients

• 1/4 cup corn oil or EVOO – Extra Virgin Olive Oil, divided
• 4 Portobello mushroom caps, gills scraped and caps sliced
• 1 large red bell pepper, seeded and sliced lengthwise
• 1 large onion, sliced
• 1 jalapeño pepper, sliced
• 3 to 4 cloves garlic, sliced
• 2 tablespoons fresh thyme leaves
• Salt and pepper
• About 1/3 cup dry sherry (or pomegranate juice)
• 4 8-inch flour tortillas (gluten free)

• 1/2 pound Daiya cheese
• 1 plum tomato, diced
• A small handful cilantro, chopped

Yields: 4

Preparation

In a large cast-iron or other heavy skillet, heat 3 tablespoons oil over medium-high heat until smoking. Add the mushrooms and brown for 10 minutes. Add the remaining tablespoon oil, the bell pepper and onion, and cook, stirring, until crisp-tender, 2-3 minutes. Add the jalapeño, garlic and thyme; season with salt and pepper. Cook, tossing for 2-3 minutes.

Pour in the sherry to deglaze the pan; lower the heat to a simmer. Meanwhile, char the tortillas on each side over an open flame or in a dry skillet.

Fill the hot tortillas with the Manchego, mushroom filling, tomato and cilantro. Tuck in the sides, wrap and roll tightly into a burrito.