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Portobello Vegan Fajitas

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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!

Ingredients

Scale

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.