Mushroom Fajitas With Lentils
The ultimate comfort food, Mushroom Fajitas With Lentils combines vibrant vegetables and hearty lentils for a satisfying meal. Perfect for a quick dinner, this flavorful dish is packed with nutrients and can easily be tailored to your taste. Make it tonight and enjoy a delicious and healthy twist on classic fajitas!
Equipment
- Skillet
- Peeler
- Chef's Knife
- Mixing Bowl
- Wooden Spoon
Ingredients
- 2 tablespoons coconut oil
- 2 cups mushrooms sliced thick, such as portobello or shiitake, but any kind will work
- 1 medium red bell pepper sliced into thin strips
- 1 medium yellow bell pepper sliced into thin strips
- 1 medium red onion sliced into thin strips
- 1 cup red lentils cooked
- 2 tablespoons lime juice
- 2 1/2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon kosher salt
- 1 medium avocado pit removed, peeled, and sliced into thick strips
- 1/4 cup Greek yogurt plain
Instructions
- Heat the coconut oil in a large skillet on medium heat. Once hot, add the mushrooms, bell peppers, and red onion. Cook just until tender. The peppers and onions should still have just a little bit of crunch.
- Increase the heat to high and stir in the lentils, lime juice, chili powder, cumin, garlic powder, cayenne, and salt. Cook until the vegetables are coated well in the spices and the mixture is very fragrant. Remove from heat.
- Lay the tortillas on a flat surface and fill with the mushroom mixture. Top with the avocado and a dollop of the Greek yogurt. Serve and enjoy!