Friday, February 7, 2014

Portobello and Vegetable Fajitas in Capsaicin Sauce

Fajitas are so simple yet so delicious. My favorite way to make fajitas is using portobello mushrooms with a variety of vegetables.  And when topped with freshly made guacamole, you have a perfect meal.

This particular dish was inspired by the Saucee Capsaicin No. 1 Sauce. What I love about this sauce is that it has quite a kick with a fresh tomato base. Made with all-organic ingredients and no preservatives, you can really taste all of the ingredients -- tomatoes, onions, carrots, apple cider vinegar, garlic, and habanero peppers. I cooked all of the vegetables and mushrooms in this sauce and it was so flavorful that I didn't even need to add salsa. It coated the veggies quite well and gave them a seriously spicy kick. I'd go as far as to say that I think this is more of a hot pepper sauce than a tomatoey sauce and I absolutely love that! The tomatoes somewhat temper the spiciness, but not enough to take it away.

Portobello and Vegetable Fajitas in Capsaicin Sauce
Serves 6

  • 4 Tbsp olive oil, divided
  • 3 portobello mushroom caps, sliced
  • 3/4 of an red onion, chopped
  • 1 yellow bell pepper, sliced
  • 1 red bell pepper, sliced
  • 2 cups baby spinach
  • 1 jar Saucee Capsaicin Sauce
  • Guacamole
  • Fresh cilantro leaves
  • Whole wheat tortillas

Heat saute pan to medium heat. Add 2 Tbsp olive oil and cook portabello slices on one side for 3 minutes, then add 1 Tbsp olive oil and flip each mushroom slice to cook on the other side. Once cooked through, remove from pan and set aside. Add 1 Tbsp olive oil along with the onions and peppers. Saute until soft about 4 minutes.

Add the mushrooms back in the pan along with the spinach and add all of the Saucee sauce. Cook for 7 minutes. Serve in tortillas with guacamole and fresh cilantro.

Full Disclosure: Although the sauce was provided to me for free to review, that in no way influenced my veracious opinion.  

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