I was able to get these Healthy Vegetarian Portobello Fajitas on the table within 20 minutes, which is exactly what I need for a busy weeknight.
So here’s the deal. When I first started dating my wife, and probably for at least 2 years of our relationship, she was absolutely in love with my cooking. Everything I made for dinner was perfect and she loved it. All the desserts were amazing.
Then something happened. It just wasn’t as good anymore! I wasn’t getting the “WOW” reaction after each bite. The pazzazz just wasn’t there.
I couldn’t figure out what it was. Maybe my cooking got terrible, although I couldn’t accept that to be the truth because I still loved my food and my 9 year old has always loved my food, which you would think is the biggest test there it.
It had to be something else. But I couldn’t quite figure it out until now.
As it turns out, my wife is the
pickiest most particular eater I’ve ever met. I don’t know how or why it’s taken me 6 years to figure this out, but it kind of drives me crazy.
She’s totally open-minded to all different kinds of foods. Even all the meatless dishes I make. But there are just some things I’ll never understand. Let me name a few of her “particularities.”
- she doesn’t like bell peppers at all (how?!)
- she’s super picky about nuts in desserts. she says she likes them, but then when i put them in, it’s either the wrong nut or it’s too nutty. (if you ask me, she’s the nutty one!)
- she never picks caramel anything for desserts. never! i’m all caramel, chocolate, nuts, coconut, and she’s all fruit and cinnamon topped with a bit of lame-sauce.
- she likes pasta dishes enough but only if there is enough sauce for her to potentially drown in if she was to fall face-first into her plate of spaghetti. (would you like a little pasta with your sauce, dear?)
- oh.my.gah! the ketchup! don’t even get me started on the ketchup issue. when i’ve fixed her up a breakfast burrito, you know what i smell across the room when she’s eating? KETCHUP! she smothers the entire burrito with the nasty stuff. she says she loves my breakfast burritos, but i don’t know how she can even taste them under all the ketchup! blegh!
- zucchini, squash, and tomato sauce is one of her least favorite flavor combos – and my favorite…
And my goodness, there are so many more. The fact that she doesn’t like everything smothered in cheese actually has me quite skeptical of her tastebuds’ abilities to even taste food accurately.
But really, I’ll be honest. She puts up with so many of my kitchen experiments and thanks me for dinner after every meal. I swear, I never seem to make the same recipe more than once. It’s always something new. Some new concoction I’ve come up with for my little guinea pigs.
So I really am very lucky. Especially when it comes to this dish.
Sometimes I just can’t help it. I love my bell peppers and can’t stay away from them long. When it comes to veggie fajitas, I just have to load them up with all the peppers I possibly can. Yet when she comes to dinner, there’s no complaining at all from her. Instead she just loads her tortillas up with all the onions and portobellos she possibly can… and even raves about it!
When it comes down to it though, this really is one of the best and easiest recipes I make. It all came together in less than 2o minutes, which is perfect for a busy weeknight. And the flavor is just perfect, especially for you normal folk who probably likes bell peppers like me!
But I really want to know:
what weird food habits and tastes do you have?
do you dislike a food almost everyone likes? (i despise bananas…)
[Tweet “Get a healthy dinner on the table in less than 20 minutes with this one!”]
- 8 ounces thickly sliced portobello mushrooms
- 1 yellow onion, , sliced
- 1 packet fajita seasoning
- 1/4 cup water
- 2 bell peppers, (I used one red and one green), cut into strips
- 8 fajita-size whole wheat tortillas
- sour cream
- Place mushroom slices and onion in a large non-stick skillet at medium high heat. Heat for about 5 minutes until liquid begins to release for mushrooms and onions begin to become translucent.
- Add water and fajita seasoning packet. Stir to combine.
- Add bell pepper strips to skillet and heat for about 10 minutes until veggies are soft and flavor has distributed evenly.
- Remove from heat.
- Assemble fajitas by adding veggies to tortillas and topping with whatever garnishes you desire. Fresh avocado, salsa, sour cream, or cheese are great options.
Nutrition Information:Yield: 4
Amount Per Serving: Calories: 1
If you make this recipe, be sure to snap a picture, upload it to Instagram and tag me (@happyfoodholly) and use the hashtag #inspiredbyholly