Portobello Mushroom Fajitas
These quick & easy fajitas make a flavorful, satisfying weeknight meal. Personalize them with your own favorite toppings!
Servings3
Ingredients
- 2-3 large portobello mushrooms
- 2 bell peppers
- 1 onion
- 1 Tbsp. taco seasoning (recipe below)
- Juice of 1/2 lime (about 1 Tbsp.)
- 1 Tbsp. olive oil (or water/broth for oil-free)
- 6 corn tortillas (or other tortilla)
Toppings of choice:
- Avocado, guacamole, salsa, vegan cheese, vegan sour cream, nutritional yeast
For the taco seasoning:
- 1 Tbsp. chili powder
- 1 1/2 tsp. ground cumin
- 1 tsp. dried oregano
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1 tsp. paprika (I like smoked)
- 1/2 tsp. salt
- 1/4 tsp. cayenne pepper (optional – if you like heat)
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.
- Make the taco seasoning* by combining all taco seasoning 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 mushroom slices 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: The taco seasoning recipe yields about 3 Tbsp. Simply store the leftovers in a sealed container at room temperature for later use.
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