Description

These Portobello Vegan Fajitas are packed with smoky, savory flavors from juicy portobello mushrooms, sautéed peppers, and onions. Perfectly seasoned and served with warm tortillas, they make a quick and healthy plant-based meal that’s bursting with flavor.

Ingredients

Units 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 cloves garlic, minced

1 tbsp lime juice

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

For Serving:

6 small flour or corn tortillas (warmed)

1 avocado, sliced

1/4 cup fresh cilantro, chopped

1 lime, cut into wedges

Vegan sour cream or guacamole (optional)

Salsa or pico de gallo (optional)

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Instructions

Marinate the Mushrooms:
- In a bowl, mix olive oil, lime juice, garlic, smoked paprika, chili powder, cumin, oregano, salt, and pepper.
- Add the sliced portobello mushrooms and toss to coat. Let marinate for 10-15 minutes.
Sauté the Vegetables:
- Heat a large skillet over medium-high heat.
- Add the marinated mushrooms and cook for 4-5 minutes, stirring occasionally, until tender and slightly browned.
- Add the sliced bell peppers and onions, and cook for another 5-7 minutes until softened but still slightly crisp.
Assemble the Fajitas:
- Warm the tortillas in a dry skillet or microwave.
- Fill each tortilla with the mushroom and pepper mixture.
- Top with avocado slices, fresh cilantro, and a squeeze of lime juice.
- Add vegan sour cream, guacamole, or salsa if desired.
Serve & Enjoy:
- Serve immediately with extra lime wedges on the side.

Notes

For a spicier kick, add ¼ tsp cayenne pepper or sliced jalapeños.
Try adding black beans or grilled tofu for extra protein.
Store leftovers in an airtight container in the fridge for up to 3 days.