5 from 2 votes

Portobello Fajitas (30 Minute!)

Quick and easy Portobello Fajitas make a flavorful, satisfying weeknight meal! Personalize them with your own favorite toppings! (Vegan, gluten-free)
Author: Kaitlin - The Garden Grazer
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Main Dish
Cuisine: Gluten-Free, Mexican, Vegan
Servings: 3

Ingredients

  • 2-3 large portobello mushrooms
  • 2 bell peppers
  • 1 onion
  • 1 Tbsp. taco seasoning (recipe 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, salsa, dairy-free cheese, cashew sour cream, nutritional yeast (I use this brand)

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)

Instructions

  • 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.

Notes

*Taco seasoning recipe yields about 3 Tbsp. Simply store the leftovers in a sealed glass container for later use!

NUTRITION PER SERVING (ESTIMATE)

Calories: 217kcal | Carbohydrates: 36g | Protein: 5g | Fat: 6g | Potassium: 521mg | Fiber: 7g | Sugar: 7g | Vitamin A: 58.9% | Vitamin C: 128.8% | Calcium: 5.6% | Iron: 8.7%