Meatfree Fajitos

INGREDIENTS (can also use Gardein)

• 1/4 cup corn oil or extra virgin olive oil (EVOO), divided
• 4 portobello mushroom caps, gills scraped and caps sliced
• 1 large red bell pepper, seeded and sliced lengthwise
• 1 large onion, sliced
• 1 jalapeño pepper, sliced
• 3-4 cloves garlic, sliced
• 2 tablespoons fresh thyme leaves
• Salt and pepper
• About 1/3 cup dry sherry
• 4 8-inch flour tortillas
• 1/2 pound Manchego cheese, shredded
• 1 plum tomato, diced
• A small handful of cilantro, chopped

Serves 4

PREPARATION

In a large cast iron or other heavy skillet, heat 3 tablespoons oil over medium-high heat until smoking. Add the mushrooms and brown for 10 minutes. Add the remaining tablespoon oil, the bell pepper and onion; cook, stirring, until crisp-tender, 2-3 minutes. Add the jalapeño, garlic and thyme; season with salt and pepper. Cook, tossing, for 2-3 minutes.

Pour in the sherry to deglaze the pan; lower the heat to a simmer. Meanwhile, char the tortillas on each side over an open flame or in a dry skillet.

Fill the hot tortillas with the Manchego cheese, mushroom filling, tomato and cilantro. Tuck in the sides, wrap and roll tightly into a burrito.