A quick and easy weeknight meal that’s so healthy but tastes like a cheat meal it’s so good!
Hey guys! Who can believe we’re halfway through the first month of 2017 already? I think I’ve only had to write 2017 on a piece of paper once or twice so far, and each has been so difficult. Ha. In my mind I’m still thinking we’ve barely passed Y2K and I’m still 12 years old. NOPE. If only it was still 2002 when my only New Year’s resolution was to only eat 3 bowls of ice cream at night rather than my usual 4 or to “try” to be better about cleaning my room.
I didn’t make any hard and fast resolutions this year, but every January we do try to do a reset on our diet. Cutting out the holiday sweets and carbs that became the December norm is the first step and then the second step is to develop a weekly meal plan that is yummy, healthy, and sustains you throughout the day!
This week we’ve been doing smoothies with protein in the morning, salads or leftovers for lunch, and a simple dinner of fish or poultry, a grain of some sort, and then some veggies and fruit. When I sat down to plan my menu for the week, I knew I wanted to have these portabello fajitas on Friday, because they’re so good it’s like having a cheat meal! By the time we make it to the weekend, we’re usually craving some pizza or another greasy meal, so by planning a dinner ahead of time that I knew we would look forward to, it cuts out that inward struggle.
If you’ve never cooked with portabello’s before, you gotta do it! They’re sooooo so so so good and super versatile. We’ve used them in a variety of dishes, but these fajitas are my all time favorite way to go meatless and pack in some extra veggies. This is a one skillet kinda meal that takes about 10 minutes of chopping time and 10 minutes of cook time. It doesn’t get much better than that!
- 2 tablespoons olive oil
- 4 portabello mushroom caps, cleaned and sliced
- 1 red pepper, thinly sliced
- 1 yellow onion, thinly sliced
- 1/2 jalapeño, seeded and minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fajita seasoning
- 8 small corn tortillas
- 2 avocados mashed and mixed with 1 tablespoon lime juice and 1/4 teaspoon salt
- 1/4 cup cilantro sprigs
- 1/4 cup queso fresco, crumbled
- In skillet over medium high heat, heat oil and then add mushroom, red pepper, yellow onion, jalapeno, salt, pepper, and fajita seasoning.
- Cook until veggies are soft and mushrooms begin to slightly caramelize.
- To assemble fajita, scoop veggie mixture into tortilla and then top with mashed avocado, cilantro sprigs, and queso fresco.