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Vegan portobello mushroom fajitas on a corn tortilla

Portobello Mushroom Fajitas (Easy!)

These quick & easy fajitas make a flavorful, satisfying weeknight meal. Personalize them with your own favorite toppings!
AuthorKaitlin - The Garden Grazer
Prep Time:20 minutes
Cook Time:10 minutes
Total Time:30 minutes
CourseMain Dish
CuisineGluten-Free, Mexican-inspired, Oil-Free Option, Vegan
Servings3

Ingredients

  • 2-3 large portobello mushrooms
  • 2 bell peppers
  • 1 onion
  • 1 Tbsp. taco seasoning*
  • 1 Tbsp. fresh lime juice
  • 1 Tbsp. olive oil (sub water/broth for oil-free)
  • 6 corn tortillas

Toppings of choice:

  • Avocado, guacamole, salsa, vegan cheese, vegan sour cream, nutritional yeast, etc.

Instructions

  • Prepare mushrooms: Remove stems, spoon out gills if desired, and wipe tops clean. Cut into about 1/3 inch thick slices.
  • Thinly slice bell peppers and onion.
  • In a large skillet over medium heat, add 1 Tbsp. olive oil (or water/broth for oil-free) and the peppers and onions. Cook for about 2 minutes.
  • Add mushroom slices and 1 Tbsp. taco seasoning.
  • Cook another 7-8 minutes or until softened, stirring occasionally. Add lime juice and stir. Salt to taste if desired 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: One batch of my homemade taco seasoning yields 3 Tbsp. but you will only need 1 Tbsp. for this recipe. Store the leftovers in a sealed glass jar in your pantry. It keeps for several months.

Nutrition Per Serving (Estimate)

Calories: 234 kcal | Carbohydrates: 39 g | Protein: 6 g | Fat: 8 g | Saturated Fat: 1 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 4 g | Trans Fat: 1 g | Potassium: 670 mg | Fiber: 9 g | Sugar: 8 g | Vitamin A: 4361 IU | Vitamin C: 107 mg | Calcium: 95 mg | Iron: 3 mg