Peppered Portabella Faquitas

Author: Recipes_kw
No ratings yet
Prep Time 30 mins
Total Time 30 mins
Course Main Course
Cuisine Mexican
Servings 4 Servings


  • Stove



  • 1/2 cup vegetable broth ***Click on our Homemade Vegetable Broth link
  • 2 tbsp soy sauce low sodium, NO SODIUM BENZOATE
  • 1 tbsp rice wine vinegar
  • 1 tsp ginger grated
  • 3 cloves garlic minced
  • 1 tsp cornstarch


  • 2 tbsp olive oil extra virgin
  • 3 cups onion julienned, red and white
  • 4 cups bell pepper julienned, assorted color
  • 5 cups portabella mushrooms de-ribbed, 1/2' sliced lengthwise

Served with:

  • 4 wraps whole wheat no bleached flour
  • 2 tbsp lime juice fresh squeezed, no sugar added or preservatives
  • 2 cups mixed greens
  • 1/2 cup tomatoes diced
  • 1/2 cup cheese plant-based
  • 4 tbsp sour cream plant-based plant-based


  • Mix the sauce ingredients in a small bowl, then set to the side.
  • Heat the oil in a large pan over medium high heat and saute the onion, and bell pepper for about 7 minutes.
  • Add in the portabella's and cook until they shrink and start to brown slightly, about 5 minutes.
  • Whisk the cornstarch into the sauce so that there are no lumps, then add to the portabella mix. Cook until the sauce thickens, about 3 to 5 minutes.
  • Lay out your wraps and build up your faquita's with a base of portbella-mix, mixed greens, tomatoes, cheese, and sour cream with a drizzle of lime juice. Enjoy!

My Notes

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