Portobello Vegan Fajitas are a delicious, smoky, and satisfying plant-based meal packed with bold Tex-Mex flavors. Juicy portobello mushrooms, sautéed bell peppers, and onions are seasoned to perfection and served in warm tortillas with your favorite toppings!
Why You’ll Love This Recipe
- Flavor-packed & satisfying – Portobello mushrooms have a meaty texture and soak up bold fajita spices.
- Quick & easy – Ready in just 30 minutes!
- Healthy & nutritious – A fiber-rich, low-calorie, and wholesome meal.
- Customizable – Add your favorite toppings and sides.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Fajitas:
- Portobello mushrooms (sliced)
- Bell peppers (red, yellow, or green, sliced)
- Onion (sliced)
- Olive oil
- Garlic (minced)
- Lime juice
- Soy sauce or tamari (for umami flavor)
For the Fajita Seasoning:
- Chili powder
- Smoked paprika
- Cumin
- Onion powder
- Salt & pepper
For Serving:
- Corn or flour tortillas
- Avocado or guacamole
- Salsa or pico de gallo
- Fresh cilantro
- Vegan sour cream (optional)
Directions
- Marinate mushrooms – In a bowl, toss portobello slices with lime juice, soy sauce, and fajita seasoning. Let sit for 10 minutes.
- Sauté vegetables – Heat olive oil in a large skillet over medium-high heat. Add onions and bell peppers, cooking until slightly charred.
- Cook mushrooms – Add marinated mushrooms and minced garlic to the skillet. Cook for 5-7 minutes until tender.
- Assemble fajitas – Warm tortillas, then fill with mushroom mixture and top with avocado, salsa, and cilantro.
- Serve – Enjoy immediately with extra lime wedges on the side!
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Variations
- Spicy version – Add sliced jalapeños or extra chili powder.
- Protein boost – Mix in black beans, tofu, or grilled tempeh.
- Extra smoky – Use chipotle powder or liquid smoke.
- Grilled fajitas – Cook mushrooms and veggies on an outdoor grill.
Storage and Reheating
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm in a skillet over medium heat or microwave for 30 seconds.
- Freeze: Not recommended, as mushrooms can become watery.
FAQs
Can I use different mushrooms?
Yes! Cremini or shiitake mushrooms also work well.
What tortillas are best for vegan fajitas?
Corn tortillas for a traditional touch, or flour tortillas for a soft texture.
Can I make this oil-free?
Yes! Sauté veggies in a splash of vegetable broth instead of oil.
How do I get extra char on the veggies?
Use a cast iron skillet and let them sit undisturbed for a minute before stirring.
What sides go well with fajitas?
Mexican rice, black beans, or a fresh salad pair perfectly.
Can I add other vegetables?
Absolutely! Zucchini, cherry tomatoes, or asparagus work great.
How do I make them gluten-free?
Use corn tortillas and tamari instead of soy sauce.
Can I meal prep these fajitas?
Yes! Cook the veggies ahead and store separately, then reheat before serving.
What’s the best way to make these fajitas extra flavorful?
Marinate mushrooms longer for deeper flavor and add fresh lime juice before serving.
Can I bake the mushrooms instead of sautéing?
Yes! Roast at 400°F (200°C) for 15 minutes, stirring halfway.
Conclusion
Portobello Vegan Fajitas are a delicious, easy, and satisfying plant-based meal packed with bold flavors and vibrant colors. Whether for a weeknight dinner or a festive gathering, these fajitas are a guaranteed hit. Try them today and enjoy a fresh, wholesome meal!
PrintPortobello Vegan Fajitas
Portobello Vegan Fajitas are a delicious, smoky, and satisfying plant-based meal packed with bold Tex-Mex flavors. Juicy portobello mushrooms, sautéed bell peppers, and onions are seasoned to perfection and served in warm tortillas with your favorite toppings!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
Ingredients
For the Fajitas:
- 3 large portobello mushrooms, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small red onion, sliced
- 2 tbsp olive oil
- 2 tbsp lime juice
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional for spice)
For Serving:
- 8 small flour or corn tortillas (use gluten-free if needed)
- 1/4 cup fresh cilantro, chopped
- 1 avocado, sliced
- 1/2 cup salsa or pico de gallo
- 1/4 cup vegan sour cream (optional)
- Lime wedges
Instructions
1. Marinate the Mushrooms:
- In a large bowl, mix olive oil, lime juice, garlic, smoked paprika, chili powder, cumin, oregano, salt, black pepper, and red pepper flakes.
- Add sliced portobello mushrooms and toss to coat. Let marinate for 5-10 minutes.
2. Sauté the Vegetables:
- Heat a large skillet over medium-high heat.
- Add marinated mushrooms and cook for 5 minutes, stirring occasionally.
- Add bell peppers and onions, and cook for another 5-7 minutes, until tender but slightly crisp.
3. Warm the Tortillas:
- Heat tortillas in a dry skillet for 30 seconds per side, or wrap in foil and warm in the oven at 350°F (175°C) for 5 minutes.
4. Assemble the Fajitas:
- Fill each tortilla with the mushroom-pepper mixture.
- Top with cilantro, avocado, salsa, and vegan sour cream.
- Serve with lime wedges for extra flavor!
Notes
✔ Make It Spicier: Add sliced jalapeños or a drizzle of hot sauce.
✔ Protein Boost: Serve with black beans, pinto beans, or tofu.
✔ Storage: Refrigerate leftovers for up to 3 days and reheat in a skillet.