Chica’s Spring Fling Fijitas


Ingredients (serves 2)

  • 1 teaspoon olive oil or oil of your choice
  • 2/3 cup vegetable broth
  • 1 large onion, sliced
  • 1 pepper (any color you like :-))
  • 2 Portobello mushrooms, sliced
  • 2 garlic cloves, pressed
  • 1 tablespoon tomato paste
  • 1 teaspoon vegan Annie’s Worcestershire sauce or DIY recipe
  • 1/2 teaspoon sea salt
  • 2-4 whole wheat tortillas
  • Pinch cayenne pepper (optional)
  • 1/2 Haas avocado (optional)


  1. Once cleaned, slice onions and peppers to desired size.
  2. With damp paper towel, clean mushrooms, then slice.
  3. In a large, heated skillet, add one teaspoon olive oil.
  4. Saute pressed garlic in skillet until golden.
  5. Add veggie broth and onions to skillet and cook until soft. (Note: Do not add peppers until onions are cooked.)
  6. Add peppers to skillet and cook until soft.
  7. Place mushrooms on top of onion pepper mix and cover until mushrooms are soft. (Note: The steaming will add more liquid to the skillet which you’ll need for sauce.)
  8. In a cup, mix tomato paste, Worcestershire sauce, salt, and cayenne pepper (if desired) until smooth.
  9. Take the tomato paste mixture and add it to mushroom skillet mixture. Stir until evenly mixed.
  10. Stuff tortillas with mushroom mixture and garnish with avocado (optional).

Remember…always eat with a grateful ♥.

3 thoughts on “Chica’s Spring Fling Fijitas

  1. Zucchini spears work well, too.

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