Mushroom Fajitas With Arugula-Pecan Salsa & Queso Fresco Recipe

Cooking Directions

• STEP 1.In a large skillet, heat the olive oil over medium heat.
• STEP 2.Add the onions and bell peppers and cook until softened.
• STEP 3.Add the mushrooms and cook until they release their moisture and start to brown.
• STEP 4.Stir in the garlic, cumin, chili powder, and salt, and cook for another minute.
• STEP 5.In a separate bowl, combine the arugula, pecans, lime juice, and olive oil to make the salsa.
• STEP 6.Warm the tortillas in a dry skillet or in the oven.
• STEP 7.Assemble the fajitas by placing the mushroom filling on the tortillas and topping with the arugula-pecan salsa and crumbled queso fresco.

Cooking Tips

• You can use any type of mushrooms you prefer, such as cremini, portobello, or shiitake.
• Feel free to add additional toppings to the fajitas, such as avocado, sour cream, or hot sauce.
• Serve the fajitas with a side of Mexican rice or black beans for a complete meal.

Storage and Serving

• Leftover mushroom filling can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the filling in a skillet or microwave before using.
• Assemble the fajitas just before serving to prevent the tortillas from getting soggy.