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Categories:
cornstarch chili powder vegetable bouillon onion ground cumin garlic paprika sugar cayenne pepper ground cinnamon ground black pepper olive oil red onion mushrooms water butter beans corn tortillas avocados olive oil spray salt creama fresh cilantro lime juice celery salt green chiles
Viewed: 37 - Published at: 3 years agoIngredients
- 1 teaspoon Cornstarch
- 1 teaspoon Chili Powder
- 1/2 teaspoons Dried Vegetable Bouillon
- 1/2 teaspoons Dried Minced Onion
- 1/4 teaspoons Ground Cumin
- 1/4 teaspoons Garlic Powder
- 1/4 teaspoons Paprika
- 1/4 teaspoons Raw Sugar
- 1 dash Cayenne Pepper (2 If You Are Brave)
- 1 dash Ground Cinnamon
- 1 dash Fresh Ground Black Pepper
- 1 teaspoon Olive Oil
- 1 whole Small Red Onion, Sliced
- 10 ounces, weight Button Mushrooms, Stemmed And Sliced
- 1/2 cups Water, Divided
- 1 can 15 Oz Can, Butter Beans, Drained And Rinsed
- 10 whole 8" Corn Tortillas
- 2 whole Medium Avocados, Firm But Ripe, Peeled, Pitted And Sliced
- Olive Oil Spray
- Salt & Fresh Ground Black Pepper
- 23 cups Creama Agria (Mexican Sour Cream)
- 1 cup Fresh Cilantro Leaves
- 1 teaspoon Lime Juice
- 1/4 teaspoons Celery Salt
- 2 Tablespoons Diced Green Chiles (canned- Your Choice Of Heat)
Method
- For the seasoning: Combine all ingredients in a mortar bowl and use a pestle to grind together.
- Set aside.
- For the avocado: Preheat oven to 400 F. Place avocado strips into a baking dish that youve sprayed with olive oil spray.
- Spray avocado with additional olive oil, then sprinkle with salt and pepper.
- Bake for roughly 15 minutes, or until outsides brown lightly.
- Remove from oven and set aside.
- For the fajitas: Heat olive oil in a large saute pan over medium high heat.
- Add onions and saute until fragrant, 2 minutes.
- Add mushrooms and 1/4 cup water.
- Saute until mushrooms soften slightly, about 3 minutes.
- Add the reserved fajita seasoning and remaining 1/4 cup water.
- Reduce heat to medium and cook, stirring occasionally, for 4-5 additional minutes.
- Stir in butter beans and remove from heat.
- For cream sauce: Mix all ingredients in a small food processor and pulse until a smooth puree is formed.
- To serve: Spoon 1/3 cup of the bean mixture onto a tortilla, garnish with two slices of roasted avocado and drizzle with sauce.
- Nutrition information per 2 fajitas: 313 calories, 16 g fat (8 g monounsaturated, 3.5 g polyunsaturated), 10 g protein, 33 g carbohydrates, 9 g fiber
