Pepper and Portobello Fajitas
For the Fajitas:
Combine mushrooms, red onion and peppers in a large bowl; set aside.Advertisement
In a screw-top jar, combine 1/4 cup oil, the lime juice, adobo sauce, cumin, garlic and 1/2 teaspoon kosher salt. Cover and shake well to combine. Pour mixture over vegetables, tossing to coat.
To prepare the beans: Tear off a 16x12-inch piece of heavy-duty aluminum foil; place beans, white onion, and the remaining 1 tablespoon oil and 1/2 teaspoon kosher salt on foil; toss to mix. Bring the short sides together and make a double fold. Fold up the ends of the foil and seal tightly into a packet, leaving room for steam to build.
To grill: Tear off a 16x18-inch piece of heavy-duty aluminum foil. Fold in half, prick several slits in it with a sharp knife, then fold up a 1-inch rim around the edge to create a makeshift tray. Place the foil tray on a grill rack directly over medium heat. Pile vegetables on the tray, noting that vegetables shrink significantly as they grill, so they’ll form a large mound at first. Cover the grill. Grill vegetables 15 to 20 minutes, stirring occasionally, until tender and slightly charred. While vegetables cook, place the bean packet on the grill rack and grill until vegetables are done. Serve vegetables and beans with tortillas and assorted toppers.
To serve, place vegetables and beans in a warmed tortilla and top with sour cream, if desired.
To Add Steak
Prepare as directed, except save a little bit of the oil mixture in the jar to brush on a 1-pound skirt steak. Grill steak 8 to 10 minutes, turning once halfway through grilling, while vegetables grill. Let steak rest a few minutes before slicing. Serve in warm tortillas with vegetables.
Finely chop the unused chipotle peppers from the can and freeze them in a small, flattened zip-top bag with any remaining adobo sauce. Break off a portion to use when recipes call for chipotle peppers—or just to add smoky heat to your cooking.