Its Delish! Cooking With The Glamorous Housewife

Portabello Mushroom Fajitas, Beans and Rice

**I think this was supposed to be for Tuesday, but I changed my mind and served it today**

Recipe (serves 2)
Time: 30 minutes (possibly longer on your first try)

1 orange pepper
1 small onion
1-2 cloves garlic
2 large portabello mushrooms
1 can refried beans
1 cup rice
1 8oz can of tomato sauce
1/2 tsp cumin
splash of beer
3 Tbsp- 1/4 cup bottled salsa
1-2 Tbsp oil
4-5 flour tortillas

To start, pour the tomato sauce into a large measuring cup. I use a 5 cup measuring cup. Then add water so it comes to the 2 cup mark. Pour into a small pot. Then add 1 cup of plain rice and 1/2 tsp cumin. Bring to a boil, turn down the heat to very low, cover, and let simmer for 20-25 minutes.

Turn on your oven to 350. Place the tortillas in foil, wrap, and put in oven. As the oven heats it will heat the tortillas.

Cut up the pepper and onions into slivers about 1/4" wide. Dont worry if your slices are not perfect- you are not on tv.


Warm up the pan you will be cooking the fajitas in. When warm, add about 1-2 Tbsp oil. I use vegetable or canola oil. Then add the onions and peppers. I use a high flame here.

While onions and peppers are cooking, scrape the gills out of the mushrooms and slice about 1/4" wide. Also chop the garlic. Once done, add everything to the peppers and onions, mix, add a pinch of salt, and cover for about 7 minutes. This will let the mushrooms let go of their juices and cook down a bit on a medium flame.


After around 7 minutes, take the top off the fajitas and add a splash of beer and the salsa. I just spoon the salsa around so everything gets coated, but not too much or the fajitas will be too wet. I let this cook for about 2 minutes on a high flame.


Once the vegetables are cooked through, push them to the side and let the liquid come to the center of the pan. On a high flame, let this cook down until it will coat the veggies. Be careful not to let the liquid cook down so much that it burns. Then stir the veggies with the sauce. Turn off the heat and let cool.


While fajitas are cooling, turn the rice off and stir. Let it cool for a minute or two. While everything is cooling, warm the beans in a microwave proof dish (I use the gladware disposable containers) in the microwave. I let mine cook one minute and then stir, another minute and then stir. Sometimes it needs one more minute, and then stir.

For this meal I let my husband serve himself off the stove. It just makes it easier that way. Just be sure to take the tortillas out of the oven. Now eat!