Opera Singer in the Kitchen

Artistry in Food, Music, and Life

Portabella Mushroom Fajitas

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I first start off letting everyone who won my FIRST giveaway consisting of a canister of Lavazza espresso coffee, a bottle of agave nectar, and some LARAbars. These are all my favorite products that I like enjoying periodically. So the winner is Tanya! Tanya stated what she likes:
“My favorite coffee…hmmmm, I love the stuff, how can I pick? I do love the Roasterie’s Voodoo coffee with some Silk Soy Creamer. Yum. Favorite sweetener is agave. I have it every morning on my oatmeal. And last but not least, I’ve never tried a Larabar, but I’ve heard they’re delicious!”
So congrats to Tanya. Don’t forget to enter my second GIVEAWAY featuring Rachel Ray’s 2-piece Stoneware Baker Set.

It has been a while since I have made something Tex-Mex or just plain old Mexican food. We have found several Mexican restaurants where we live but nothing like the food we found back in Texas. The food we have found around these parts either ends up being way too greasy or gross. We found a great place a month ago that is very authentic and accomodated the vegan in this family. I find that it is easier to work with a Tex-Mex menu than anything because you can work around beans, rice, tortillas and guacamole.

Pablo’s Panaderia in Lansing, Michigan is a great little hole in the wall that looks sketchy on the outside but when you walk in, it looks like a simple Mexican restaurant. Ryan and I liked it alot especially since he was able to order a Grande Breakfast Burrito. He exclaimed that the chorizo, cheese, egg and potato was not greasy at all. The only thing that failed was the cheese they used. It was fake cheese! FAKE cheese. Oh well. Ryan overlooked it and said everything else was delicious. I was able to order a gordita, stuffed with beans, lettuce, tomatoes, and guacamole and a potato enchilada with red mole.

Well that was a month ago so I decided to make something at home that would satisfy the Tex-Mex food we were missing. I know I have been reading about enjoying foods that are local and in season but it has been so hard. Tomatoes have been awful and avocados VERY expensive. I seem to have a harder time up north than we we lived in Texas. No matter! I have been able to make use with the best I can find! I thank God for what he provides. Enjoy the following recipes!

From An Opera Singer in the Kitchen

Portabella Mushroom Fajitas with

Black Beans and Yellow Riceand Homemade Guacamole

serves 2


Fajitas
6 medium Portabella mushroom caps, sliced
2 small onions, sliced
1/2 red bell pepper, sliced
3 garlic cloves, minced
2 Tbsp olive oil
1 tsp salt
1 tsp black pepper
Heat oil in skillet and add all the ingredients to the pan. The mushrooms will soak up alot of the oil so add a little bit of water, say 1 to 2 Tbsp. Add salt and pepper. Cook for 7 minutes.

From An Opera Singer in the Kitchen

Black Beans and Rice

serves 2
1 cup canned black beans
1 cup cooked rice
1/2 cup Pace Picante Sauce
1 tsp garlic powder
1 tsp salt
1 tsp ground cumin
1 tsp pepper
1/2 cup cilantro, chopped

Place all ingredients in a small pot and simmer for 10-15 minutes.

From An Opera Singer in the Kitchen

Homemade Guacamole
serves 2

1 avocado, mashed
1/2 tomato, diced
1/2 red onion, finely chopped
2 tsp lemon juice
1/2 tsp salt
1 tsp black pepper
1/2 tsp garlic powder

In a small bowl, mash the avocado. Add the rest of the ingredients and mix well.

Chop up some lettuce and place guacamole on top. Serve fajitas with corn tortillas for a healthier meal. Makes 8 tacos for 2 people.

About Noelle

I’m an opera singer, full-time mom, pharmacy technician, food and mom blogger, recipe developer, and wife to a super talented choral director living in the awesome outskirts of Philly.