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
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)
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.