Portobello & Bell Pepper Fajita Bar

Name: Portobello & Bell Pepper Fajita Bar One recipe–endless ways to enjoy!
Total time: 30 min
Yield: 2
Cuisine: Central America
Ingredients: 1 unit Onion; 2 unit Portobello Mushrooms; 1 unit Lime; 1 unit Tomato; 1 tablespoon Fajita Spice Blend; 3 ounce Queso Blanco; ½ cup Jasmine Rice; 1 unit Veggie Stock Concentrate; 1 unit Green Bell Pepper; 6 unit Flour Tortillas; 3 tablespoon Sour Cream; Salt; Pepper; Cooking Oil; Butter

One recipe–endless ways to enjoy!

Recipe Development TeamPublished on March 10, 2025

Get Free Steak + 10 Free Meals

Our chef-curated “perfect plates” are the answer to your dinner woes! This sizzling vegetarian spread stars portobello mushrooms, bell pepper, and buttery lime rice with tantalizing toppers: queso, fresh pico de gallo, sour cream, and lime wedges. Serve it all family style so everyone can build their own bowl!

Tags:

Veggie

•New

Allergens:

Milk

•Soy

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time15 minutes

DifficultyMedium

Ingredients

serving amount

1 unit

Onion

2 unit

Portobello Mushrooms

1 unit

Lime

1 unit

Tomato

1 tablespoon

Fajita Spice Blend

3 ounce

Queso Blanco

(Contains: Milk)

½ cup

Jasmine Rice

1 unit

Veggie Stock Concentrate

1 unit

Green Bell Pepper

6 unit

Flour Tortillas

(Contains: Soy, Wheat)

3 tablespoon

Sour Cream

(Contains: Milk)

Not included in your delivery

Salt

Pepper

Cooking Oil

Butter

(Contains: Milk)

Nutrition Values

/ per serving

Calories790 kcal

Fat34 g

Saturated Fat14 g

Carbohydrate102 g

Sugar19 g

Dietary Fiber4 g

Protein16 g

Cholesterol40 mg

Sodium1420 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Pan

•Small pot

•Small Bowl

•Plastic Wrap

•Paper Towel

•Zester

Instructions

• In a small pot, combine rice, stock concentrate, 3⁄4 cup water (1 1⁄2 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve. • While rice cooks, wash and dry produce. • Halve, peel, and cut onion into 1⁄2-inch-thick wedges; mince a few wedges until you have 2 TBSP (4 TBSP for 4). Halve, core, and thinly slice bell pepper into strips. Trim stems from mushrooms; thinly slice into strips. Zest and quarter lime. Dice tomato into 1⁄4-inch pieces.

• Heat a large drizzle of oil in a large pan over medium-high heat. Add onion wedges, bell pepper, and mushrooms. Season with Fajita Spice Blend, a big pinch of salt, and pepper. Cook, stirring occasionally, until veggies are browned and tender, 5-7 minutes. (For 4 servings, work in batches.) • Turn off heat; stir in a squeeze of lime juice (big squeeze for 4).

• While veggies cook, in a small bowl, combine tomato, minced onion, juice from two lime wedges (four wedges for 4 servings), a pinch of salt, and pepper. • When rice is almost done, wrap tortillas in damp paper towels and microwave until warm and pliable, 30-60 seconds. TIP: If you added any other items to your meal (apps, sides, and/or dessert), you can get started on them now! • Place queso in a separate small microwave-safe bowl. Cover tightly with plastic wrap and microwave until warmed through, 1-2 minutes. Carefully uncover (steam may release!) and stir.

• Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and as much lime zest as you like. • Transfer fajita veggies to a serving platter. Serve family style with rice, tortillas, queso, pico de gallo, sour cream, and any remaining lime wedges so everyone can build their own fajitas. (Don’t forget to serve with any extra items you may have ordered to build out your meal!)