Meat-Free Fajitos (Fajita-Style Burritos)

Burritos filled with crisp fresh veggies simmered in a sherry sauce and topped with cheese are just the dish for vegans and Lenten observers.


  • 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


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.

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