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23Ingredients
40Minutes
660Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1/2 chipotle pepper (canned in adobo, finely chopped, This obviously depends on how much heat you can handle.)
- 2 cloves garlic (minced)
- 1 tsp. ground cumin
- 1 1/2 tsp. chili powder
- 1/2 tsp. black pepper (coarse)
- 1 tsp. kosher salt
- 1/2 tsp. honey
- 1 lime (juiced)
- 4 portobello mushroom caps (large)
- 3 Tbsp. olive oil (divided)
- 1 red bell pepper (thinly sliced)
- 1 yellow bell pepper (thinly sliced)
- 1 green bell pepper (thinly sliced)
- 1 yellow onion (medium, thinly sliced)
- 8 flour tortillas
- fresh cilantro
- 1 cup raw cashews
- 1 3/4 cups water (filtered, divided)
- 1 chipotle pepper (canned in adobo)
- 1 1/2 tsp. adobo sauce (from the chipotle can)
- 1/4 tsp. honey (or agave)
- 1 Tbsp. fresh lime juice
- kosher salt
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NutritionView More
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660Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories660Calories from Fat310 |
| % DAILY VALUE |
| Total Fat34g52% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol |
| Sodium1800mg75% |
| Potassium1030mg29% |
| Protein18g |
| Calories from Fat310 |
| % DAILY VALUE |
| Total Carbohydrate76g25% |
| Dietary Fiber9g36% |
| Sugars12g |
| Vitamin A45% |
| Vitamin C220% |
| Calcium20% |
| Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Minda C. 8 years ago
I am a novice when it comes to cooking with chipotle in adobo sauce so I was being very conservative with the amount used in the recipe, meaning I didn't use as much as indicated. But what I did use greatly overpowered the flavors of the vegetables. I like to be able to taste my vegetables. It might have helped if the cashew sauce was more of a green taste (cilantro).