Description
These vibrant Portobello Mushroom Fajitas are a plant-based twist on a Tex-Mex classic, filled with smoky, savory mushrooms and colorful bell peppers. Perfect for weeknight dinners or casual gatherings, they’re easy to prepare, packed with flavor, and naturally vegan and gluten-free.
Ingredients
Scale
For the Fajita Filling
- 3 large portobello mushroom caps, cleaned and sliced into 1/2-inch strips
- 1 red bell pepper, sliced into strips
- 1 yellow bell pepper, sliced into strips
- 1 green bell pepper, sliced into strips
- 1 medium red onion, thinly sliced
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- Juice of 1 lime
For Serving
- 8 small corn or flour tortillas (gluten-free if needed)
- Fresh cilantro, chopped
- Lime wedges
- Sliced avocado or guacamole (optional)
- Salsa or pico de gallo (optional)
Instructions
- Prep the Vegetables: Wipe the mushroom caps clean, remove stems, and slice into strips. Slice bell peppers and onion into thin strips for even cooking.
- Season and Marinate: In a large mixing bowl, add sliced mushrooms, peppers, and onion. Drizzle with olive oil, then sprinkle with chili powder, smoked paprika, cumin, garlic powder, onion powder, oregano, salt, and pepper. Add lime juice and toss until vegetables are evenly coated. Let marinate for 10-15 minutes for best flavor.
- Cook the Filling: Heat a large skillet or cast iron pan over medium-high heat. Once hot, add the marinated vegetables. Cook, stirring occasionally, for 8–10 minutes until mushrooms are tender and peppers are slightly charred and soft.
- Warm the Tortillas: While the filling cooks, heat the tortillas in a dry skillet or microwave until warm and pliable. Keep them wrapped in a towel to stay warm.
- Assemble and Serve: Fill each tortilla with the mushroom-pepper mixture. Top with fresh cilantro, a squeeze of lime, avocado, and salsa if desired. Serve immediately with extra lime wedges on the side.
Notes
- For extra heat, add sliced jalapeño or a dash of hot sauce to the filling.
- Leftover filling can be refrigerated for up to 3 days; reheat in a skillet before serving.
- Optional toppings like shredded lettuce, vegan sour cream, or pickled onions add extra freshness.
- For grilled flavor, cook the vegetables on an outdoor grill in a grill basket.
Nutrition
- Serving Size: 2 fajitas
- Calories: 210
- Sugar: 5g
- Sodium: 290mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
