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Portobella Mushroom Fajitas - Dump and Go Dinner

4 Servings Recipe By

Ingredients

  • 3 cups slice Mushroom, Portobello
  • 3 tablespoons Soy Sauce
  • 4 tablespoons Water
  • 1 tablespoon Chili Powder
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Cumin
  • 1/4 teaspoons Salt
  • 1/4 teaspoons Black Pepper
  • 1 1/2 cups slice Bell Pepper, Green
  • 2 1/4 cups slice Onion

Serving Day Ingredients

  • 15 ounces drain and rinse Black Beans, Canned
  • 8 individual Corn Tortillas

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 2 fajitas
  • 351 Calories
  • 4g Total Fat
  • 0g Sat Fat
  • 0g Trans Fat
  • 0mg Cholesterol
  • 1107mg Sodium
  • 69g Total Carb
  • 7g Fiber
  • 8g Total Sugars (Includes 0g Added Sugars)
  • 12g Protein
  • 7 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a skillet over medium high heat, saute onions and green peppers for about 5-6 minutes.
  2. Mix mushrooms, soy sauce, water, chili powder, garlic powder, cumin, salt and pepper together.
  3. Add portobella mushroom slices and sauce to pan. Cook until mushrooms and green peppers become soft.
  4. Stir in black beans.
  5. Serve on corn tortillas.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Place mushrooms, soy sauce, water, chili powder, garlic powder, cumin, salt and pepper into gallon freezer bag.
  2. Place onion and green pepper into quart sized freezer bags.
  3. Label and freeze bags.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. In a skillet over medium high heat, saute onions and green peppers for about 5-6 minutes.
  3. Add portobella mushroom slices and sauce to pan. Cook until mushrooms and green peppers become soft.
  4. Stir in black beans.
  5. Serve on corn tortillas.

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