Yep. It's a mouthful. A lovely, filling, vegetarian mouthful.
Butter Bean and Mushroom Fajitas with Roasted Avocado and Green Chile Cilantro Cream Sauce
1 tsp cornstarch
1 tsp chili powder
1/2 tsp vegetable bouillon powder
1/2 tsp dried minced onion
1/4 tsp paprika
1/4 tsp garlic powder
1/4 tsp ground cumin
1/4 tsp raw sugar
Dash cayenne pepper
Dash ground cinnamon
Dash black pepper
1 tsp olive oil
1 small red onion, sliced
10 oz button mushrooms, cleaned, stemmed and sliced (~2 1/2 cups sliced)
1 can butter beans, drained and rinsed
1/2 cup water, divided
2 medium avocados (firm but ripe)
Olive oil spray
Salt & fresh ground black pepper
(10-12) 8" corn tortillas (I love La Tortilla Factory's White Corn & Wheat tortillas)
2/3 cup crema agria (Mexican sour cream)
1 cup fresh cilantro leaves
1 tsp lime juice
1/4 tsp celery salt
2 Tbsp diced green chiles (you may use canned- I used extra hot frozen)
For seasoning: combine all ingredients in a mortar bowl and use a pestle to grind together. Set aside.
For avocado: Preheat oven to 400 degrees. Peel and slice avocado into 1/2" strips. Place avocado strips into a baking dish prepared with olive oil spray. Spray with additional olive oil, then sprinkle with salt and pepper. Bake for ~15 minutes, or until outsides brown lightly. Remove from oven and set aside.
For fajitas: Heat olive oil in a large saute pan over medium high heat. Add onions and saute until fragrant, ~2 minutes. Add mushrooms and 1/4 cup water. Saute until mushrooms soften slightly, ~ 3 minutes. Add fajita seasoning and remaining 1/4 cup water. Reduce heat to medium and cook, stirring occasionally, for 4-5 additional minutes. Stir in butter beans and remove from heat.
For cream sauce: Mix all ingredients in a small food processor until a smooth puree is formed.
To serve: Spoon 1/3 cup mixture onto a tortilla, garnish with two slices of roasted avocado and drizzle with sauce.
Nutrition Info per 2 fajitas: 313 calories, 16 g fat (8 g monounsaturated, 3.5 g polyunsaturated), 10 g protein, 33 g carbohydrates, 9 g fiber