Better Bites

My experiments in healthy eating, cooking, and living

Portobello Mushroom and Bell Pepper Fajitas, as a Salad or All Wrapped Up

fajita salad

Have you ever ordered a salad while eating out, only to feel unsatisfied after eating it? I’ve felt this way after having salads that were particularly lackluster when they arrived at the table, but seemed top notch on the menu. When I order a salad, I long for a variety of fresh ingredients with different textures and flavors that blend together to create more than just a lettuce-like flavor. This fajita salad does just that and without the fatty dressing. Tender portobello mushroom slices, crisp yellow bell pepper pieces, and cumin-spiced green lentils added a hearty flavor to this dish, which was topped with fresh diced bell pepper and creamy avocado pieces. I had one fajita salad and one fajita in a soft whole wheat wrap, which was just as delicious as its greener version.

fajita salad 2

Ingredients for portobello mushroom fajitas and fajita salad:

*Serves 2

1/2 of a cup of green lentils, rinsed before use

1/2 tsp of smoked paprika (for the lentils)

1/4 tsp of salt, pepper, garlic powder, and cumin (for the lentils)

a dash of chili powder and cayenne pepper (for the lentils)

1/2 tbsp of extra virgin olive oil

1 tbsp of olive oil

2 large portobello mushroom caps, sliced

1/4 of an organic bell pepper, sliced

1 small tomato, diced

1/4 tsp of salt, freshly ground pepper, cumin, and garlic powder (for the mushrooms)

salad (with your choice of dressing – I used a small drizzle of extra virgin olive oil and freshly ground peper instead of dressing) or the wraps of your choice

toppings of your choice (I used red bell peppers and avocado slices, but guacamole would be delicious if you’re feeling more ambitious than I was)


1- Rinse the green lentils in a strainer under cold water until the water runs clear. Then add them to a pot with 1 1/2 cups of water or broth (I just used water) over medium heat. When the lentils begin to boil, lower the heat to medium low and let them simmer for 30-45 minutes or until they are tender or the water has been absorbed. They took closer to 45 minutes when I cooked them.

2- In the meantime, slice the portobello mushroom, bell pepper, and tomato.

3- When the lentils have been simmering for about 25-30 minutes and are nearly done, heat a frying pan with the olive oil over medium heat. Add them to a skillet with the olive oil. Let the vegetables begin to soften a bit before adding the salt, pepper, cumin, and garlic powder. I would have added a garlic clove or an onion in the oil before adding the other veggies for flavor, but I was out of both of those, so I used garlic powder instead.

4- While the veggies cook, slice up your toppings. When the lentils are done, drain them if necessary. Then add the spices and extra virgin olive oil. Serve with in a wrap or over a salad. Enjoy!

Feel free to post any of your favorite Spanish-influenced dishes below. That is one type of food that both me and the mister can agree on!


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4 thoughts on “Portobello Mushroom and Bell Pepper Fajitas, as a Salad or All Wrapped Up

  1. Looks amazing! I just recently did a post on a spicy taco salad that I love(I make it with fajita chicken too that’s why it came to mind!), I also use avocado(it’s great with everything don’t you think?) but I have yet to try it with mushrooms! Thank you for the idea! 🙂

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