Portobello Vegan Fajitas

Delicious and healthy Portobello Vegan Fajitas packed with flavorful vegetables and spices, perfect for lunch or dinner.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Mexican, Vegan

Calories: 250

Ingredients Method Notes

Ingredients

Main Ingredients

4 large large portobello mushrooms, sliced
1 each red bell pepper, sliced
1 each yellow bell pepper, sliced
1 each onion, sliced
2 tablespoons olive oil
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
to taste Salt and pepper
as needed Flour or corn tortillas
as needed Avocado, for serving
as needed Fresh cilantro, for serving
as needed Lime wedges, for serving

Method

Cooking

In a large skillet, heat olive oil over medium heat.
Add the sliced mushrooms, bell peppers, and onion; cook until soft and slightly caramelized, about 8-10 minutes.
Stir in chili powder, cumin, smoked paprika, salt, and pepper; cook for another 2-3 minutes until the spices are fragrant.
Warm the tortillas in a separate skillet or microwave.
Serve the veggie mixture on tortillas with avocado, fresh cilantro, and lime wedges.

Notes

Store leftover fajita filling in an airtight container in the refrigerator for up to 3 days. Feel free to offer extra toppings like salsa or hot sauce for added flavor. You can also use other vegetables like zucchini or corn for added texture and flavor.