July 26, 2015

Portobello Fajitas


We've been on the road a lot this summer (LOVE road trips!) and just got home from three incredible weeks in my favorite place on earth - Yellowstone!! It's like a magical wonderland where every day feels like a new, amazing adventure. The mountains, pine trees, and fresh air completely fill my soul and refresh my inner being. So, after a much-needed break, I'm back in action combining two of my very favorite things - mushrooms and Mexican food! These simple fajitas are always an easy, satisfying dinner, and great for busy weeknights. (You can also prep the veggies and make the taco seasoning ahead of time for an even quicker throw-together!) The recipe calls for two bell peppers but I used four different colors, taking only 1/2 of each pepper. Can't resist my rainbows ;) For a different variation, try some garlic and/or chipotle - YUM. Then personalize them with your own favorite toppings (I love pico de gallo and guacamole!)



Vegan, gluten-free
Makes about 6 fajitas

Ingredients
2-3 large portobello mushrooms
2 bell peppers
1 onion
1 Tbsp. taco seasoning (see below)
Juice of 1/2 lime
1 Tbsp. olive oil (sub water/broth for oil-free)
6 corn tortillas (or other tortilla)
Toppings of choice: avocado/guacamole, pico de gallo, dairy-free cheese, cashew sour cream

{For the taco seasoning - yields about 3 Tbsp.}
1 Tbsp. chili powder
1 1/2 tsp. cumin
1 tsp. oregano
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. paprika
1/2 tsp. salt
1/4 tsp. cayenne pepper (optional - if you like heat)

Directions
Remove stems of mushrooms, spoon out gills if desired, and wipe tops clean. Cut into about 1/3 inch thick slices.
Thinly slice bell peppers and onion.
Make taco seasoning if necessary (combine all ingredients in a bowl).
In a large skillet over medium heat, add 1 Tbsp. olive oil (or water/broth for oil-free) and the peppers and onions. Cook about 2 minutes.
Add mushrooms and 1 Tbsp. taco seasoning.
Stirring occasionally, cook another 7-8 minutes or until softened. Add juice of 1/2 lime (or more) and stir. Salt if necessary and turn off heat.
While the veggies are cooking, prepare your toppings of choice.
Warm the tortillas if desired.
Spoon the fajita mixture into the center of tortillas, and serve with toppings of choice.

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36 comments:

  1. These fajitas look delightful. It is a wonderful opportunity to get away-it does indeed have a way of rejuvenating you and opening up new creative flows. Thanks for sharing.

    Velva

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    1. Thanks so much Velva :) Vacations are definitely the perfect way to recharge and reset! Hope you're having a great summer!

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  2. Mmm these look so simple and delicious! Fajitas are always a good idea in my mind :) Beautiful photos, as usual!

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    1. Hey Liz - thanks so much! :) Totally agree, I could go for fajitas any day of the week ;)

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  3. Normally, I really dislike mushrooms (they freak me out a little, being fungus and all). ;)

    But you may have convinced me to try these! I can see the portobellos standing in well for strips of seitan, which is what I usually like in my fajitas. But, of course, seitan is processed and I've been trying to become a little less reliant on it. These look so healthy and colorful--can't wait to try them!

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    1. Hi Nichole! Haha - try these!! I think you'll like them! :) Wishing you a lovely weekend!

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    2. Actually, I make my own seitan following Isa Chandra's recipe in Vegan with a Vengeance. Made with things you probably already have at home. High Gluten flour is the only special item. I jus made a batch yesterday and formed a huge zip bag of meatballs. Tucked away I. My freezer, just waiting for our next spaghetti dinner. So tasty!

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    3. Oooh nice!! I'll have to check out that recipe :) Thanks for sharing!

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  4. Made these today and they were delicious! I just used a pre-made fajita seasoning from the store but added the spices that you listed that weren't included in the mix. It was great topped with cheese, guacamole, and salsa! Thank you!

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    1. Hey Abby - yay!! So glad they worked out for you! Thanks for the sweet message, have a great week! :)

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  5. These were super delicious. I had to use more than 1/2 a lime of juice or the spices wouldn't have been cooked enough for my liking, but other then that they were excellent. It'll definitely be a repeat recipe in our house!

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    1. Awesome to hear! Extra lime juice is always a good call :) Glad you were able to tweak them to your liking! Wishing you a lovely week!!

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  6. Amazing! While not vegan (I added cheese) and made them into tacos, this recipe is going into regular rotation in my house. It seems I'm doing meat free Sundays and Mondays. Thank you for the great recipes.

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    1. Yay!! Fun to hear you enjoyed them enough to earn a spot in the regular rotation! :) Thanks for your kind words, have a great week!

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  7. I made these for lunch and they were fantastic and work perfectly both wrapped in a tortilla and on top of salad leaves. The spice blend is perfect and completely palatable for my 16 month old, who sucked it off the bell pepper! These are definitely going on the lunch rotation! Thank you for the wonderful recipe!

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    1. Hi there! Oooh, I LOVE the idea of putting this on a salad! And so happy to hear your little one enjoyed it too :) Thanks for the sweet message - happy Friday!

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  8. I just made this, and they were a huge success, even my dad who isn´t vegan approved ;) thank you so much for sharing!

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    1. Hi Nancy! Woohoo, that always makes me so happy to hear! Score another one for delicious plants! ;) So glad you all enjoyed these - thanks for the sweet message!

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  9. Oh my goodness... Made this last night and these are AMAZING! Couldn't stop saying yum.. with every bite. Again, thanks for sharing!

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    1. Hey Jamie! Haha, nice!! So fun to hear you enjoyed them - have a great week! :)

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  10. I've already made these mushroom fajitas twice since my boyfriend has recently gone vegan and we both love it! The home made taco seasoning is a home run

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    1. Hey Melissa! YAY that's so awesome - so glad you both love 'em! The taco seasoning is definitely super versatile. Hope you two have a great week!! :)

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  11. These fajitas are do delicious! My husband and I both love them. I'm not exaggerating when I say they are as good, if not better, than anything I've had in a restaurant! They're in my regular rotation now and I love, love, love them!! Thank you for such an amazing recipe!

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    1. Hi Tricia! Aww what a super sweet compliment, thanks for taking the time to share! I'm so glad you and your husband are enjoying them :) Wishing you both a lovely week!

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  12. Oh, and I use the taco seasoning for tacos now too. Love it!

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    1. Yay! It's really quite versatile - I'll throw it in chili, quesadillas, etc :) Great punch of flavor!

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  13. These were incredible. My boyfriend also loved them and he is a butcher! I didn't use the cayenne pepper and I only used chili powder to taste so I compensated by adding slightly more of all the other spices. We topped them with mashed avo, cheese and a store-bought salsa.

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    1. So awesome! I love when meat-eaters are gobbling up plants ;) Glad you two enjoyed them!

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  14. How many servings does this make?

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    1. Hi! It makes about 6 fajitas total, so I'd estimate 3 servings (if 2 fajitas each) :)

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  15. I saw this on Pinterest and just knew I had to use it. I'm not a fan of green peppers so I left them out but I absolutely loved this recipe!

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    1. Awesome Nya! So glad you were able to make it work for you!! :D

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  16. I made these for supper tonight and they were SO GOOD!! I'm a newbie at cooking so I was so happy to find a simple recipe for one of my favorite meals! Thank you!

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    1. Hey Kayla!! So fantastic to hear you enjoyed them! I agree - fajitas are always an awesome meal :D Have a great week!

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  17. I'm a huge fan of using Portobellos, love your fajita recipe.

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    1. Me too Joanne! Portobellos are incredible :D Glad you're enjoying the recipe!

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