Mushroom Fajita Bowls
with Spanish Rice & Mango Salsa
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- 1 red onion
- 8 oz cremini mushrooms
- 3 garlic cloves
- 1 lime
- 2 tsp chimichurri blend
- ⅓ cup Spanish rice
- 1 mango
- 1 jalapeño
- ¼ oz fresh cilantro
- 3 tbsp vegan sour cream
- 13.4 oz black beans
- 2 tbsp (4 tbsp) olive oil*
- *Not included
- For full ingredient list, see Nutrition
- Directions for 4 servings indicated in parentheses
Preheat the oven to 400°F. Halve the cremini mushrooms. Thinly slice just half the onion (1 onion), and dice the other half (1 onion). Peel and mince the garlic. Halve and juice the lime(s). Add halved mushrooms, sliced onion, minced garlic, lime juice, chimichurri blend, 2 tbsp (4 tbsp) olive oil, and ½ tsp (1 tsp) salt to a large bowl. Toss, and marinate for 10 minutes.
Add Spanish rice, ⅔ cups (1⅓ cups) water, and ½ tsp (1 tsp) salt to a medium saucepan. Bring to a boil, cover, reduce heat to low, and simmer until the water is absorbed and grains are tender, 15 to 18 minutes. Drain and rinse the black beans. Remove rice from heat, add black beans, and stir. Set aside to steam for 5 to 7 minutes, covered.
Add marinated mushrooms and onion to a baking sheet. Roast until mushrooms are tender and onion is browned in places, 20 to 23 minutes. TIP: Use two baking sheets for the 4 serving meal.
Peel the mango(es), remove the seed(s), and dice the fruit. Deseed and dice the jalapeño(s). Add diced onion, diced mango, and diced jalapeño to a medium bowl and toss the mango salsa. Taste, and sprinkle with salt.
Divide the Spanish rice and black beans, chimichurri roasted mushrooms and onion, and mango salsa between large bowls. Top the mushroom fajita bowls with cilantro leaves and stems and dollop with sour cream. Bon appétit!