Grilled Portobello and Poblano Fajitas
Raised in San Antonio, fajitas were a weekend staple for Chef Maribel, and her version lets you build your own fajita-inspired tacos with flour tortillas, char-grilled veggies, and all the traditional toppings. Fill your tacos with fresh-off-the-grill portobello mushrooms, poblano and bell peppers, onions, which are made even more delicious when tucked into soft flour tortillas and topped with pepperjack cheese. Served with a side of steamed rice and Chef's handmade spicy fire-roasted tomato salsa, this veggie-forward meal makes for a super satisfying Taco Tuesday, any day of the week.
Nutritional facts
Protein
25g
Carbs
111g
Calories
870
Fat
38g
Ingredients
Flour Tortilla, Canola and Olive Oil Blend, Butter, Canned Black Beans, Oregano, Plum Tomato, Canned Roasted Red Peppers, Serrano Peppers, Garlic, Portabella Mushrooms, Onion, Jasmine Rice, Kosher Salt, Green Peas, Carrots, Poblano Peppers , Grapeseed Oil, Canola Oil, Pepperjack Cheese
Reviews
4.2
Based on 207 reviews
Needs more taste/flavor. A better way to package the tortillas is needed.
John · 04/22/25
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About Maribel Rivero
Personal chef and cooking instructor in Austin, TX. My specialty covers foods from South America to North America. I'm motivated by the stories behind cooking and expressing that story into the flavor of the food. In 2017, my brother and I created Yuyo Peruano restaurant as a celebration of my culinary immersion throughout South America, where I connected with the people and the culinary community from Bolivia, Peru, Argentina, and Uruguay. I was recognized by the James Beard Foundation with a Best Chef nomination in 2019. Due to covid Yuyo closed with many other opportunities to cook for many more than I could have imagined through CookUnity.
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