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Portabello Mushroom Campstove Fajitas

Adapted from Erin Baker's recipe for Portabello Mushroom Fajitas in her book The Veg Table.
Course: Main Course
Cuisine: Mexican
Keyword: gluten free, vegan, vegetarian
Servings: 4

Equipment

  • Campstove
  • Skillet
  • Tortilla warmer or tea towel
  • Zip log baggies
  • Small leak-proof containers

Ingredients

For the fajita vegetables

  • 4 large portabello mushrooms sliced into long thing strips
  • 1 large onion halved and thinly sliced
  • 1 small red pepper halved and thinly sliced
  • 1 small yellow or orange pepper halved and thinly sliced

For the marinade

  • juice of 1 lime more to taste
  • 2 tsp chipotle paste
  • 1 tsp ground cumin
  • 2 tbsp rapeseed or olive oil
  • pinch of black pepper
  • pinch of salt
  • small handful of fresh coriander
  • oil for cooking

To serve

  • pack of flour or corn tortillas
  • grated cheese
  • avocado
  • fresh lime juice

Instructions

At home

  • Combine all of the sliced vegetables in a large ziplog bag. Firstly, chop the vegetables and set aside. Make the marinade in a large bowl by combining all the ingredients. Add the vegetables to the marinade and toss well. Let everything sit for about 15 minutes to soak up the flavours. Taste the marinade and add more chipotle paste if desired.
  • Make the marinade by mixing together all of the marinade ingredients. Pour into in small leak-proof container.
  • Pack about 2 Tbsp of oil in another small leak-proof container. Coconut oil or ghee travel best as they tend to remain solid unless it's really hot outside. Alternatively I recommend using Nalgene's small wide-mouth containers for liquid oils such as olive oil or rapeseed oil.

On the trail

  • Take your marinade and pour it into the large zip-lock bag with your veggies. Seal the bag so that all of the vegetables get coated in the delicious marinade.
  • While the vegetables are marinading. Warm your tortillas. Put the frying-pan over a medium-heat on your campstove and warm the tortillas one at a time until they are soft and pliable. Keep the tortillas warm in a tea towel or tortilla warmer.
  • With the frying-pan still on the heat, add some oil. Quickly cook the marinated vegetables in small batches for about 5 minutes, or until the onions and pepper are tender.
  • Serve the vegetables with the warm tortillas along with the garnishes of your choosing.