mushroom fajitas

Sautéed peppers, onions, and mushrooms make up these Veggie Fajitas. Load them into tortillas with vegan sour cream for an easy and flavorful family dinner!

Veggie Fajitas

chili powder

cumin

smoked paprika

garlic powder

onion powder

salt

black pepper

cayenne pepper, optional

olive oil

red bell pepper, seeded and sliced

green bell pepper, seeded and sliced

yellow bell pepper, seeded and sliced

red onion, sliced

package cremini or button mushrooms, sliced

lime wedges

corn or flour tortillas

guacamole avocado

pico de gallo or other salsa

black beans

Vegan Sour Cream

Shreddable Vegan Mozzarella

In a small bowl, combine all spices/salt/pepper for the seasoning mix. Set aside.

Heat the oil in a large cast iron pan over medium-high heat.

Now add the peppers, onion and mushrooms and fry for about a minute, stirring frequently.

Add the seasoning mix in and cook for about 5 minutes, stirring frequently. The veggies should be softened but still slightly crisp and blackened in some areas.

Remove from heat and serve immediately in small tortillas with lime wedges and other toppings of choice.

Sheet Pan Portobello Fajitas are an easy and flavorful vegetarian dinner idea that all cooks on one pan for easy cleanup!

Sheet Pan Portobello Fajitas

Tbsp chili powder* (0.30)

tsp chipotle powder (0.05)

onion powder (0.05)

tsp cumin (0.10)

garlic powder (0.05)

tsp sugar** (0.05)

salt (0.03)

portobello mushroom caps (3.99)

bell peppers (any color) (2.29)

yellow onions (0.64)

olive oil (0.38)

flour tortillas (6-inch) (1.00)

avocado (1.09)

cilantro (optional) (0.25)

lime (0.59)

Preheat the oven to 400ºF. In a small bowl, stir together all the ingredients for the fajita spice mix

Slice the portobellos, bell peppers, and onions into 1/4 inch wide strips. Place the sliced vegetables on a large sheet pan. Drizzle the olive oil over the vegetables then sprinkle the fajita spice mix over top. Use your hands to toss the vegetables until everything is well coated in oil and spices.

Roast the vegetables in the fully preheated oven for 40 minutes, or until the vegetables are slightly wilted and the edges have a nice brown color. Stir the vegetables half way through the roasting time to make sure everything gets even exposure to the hot air.

After removing the vegetables from the oven, squeeze fresh lime juice over top. Sprinkle chopped cilantro over the vegetables. To serve the fajitas, scoop a small amount of the roasted vegetables into each tortilla and add a slice of avocado.

These quick &amp; easy fajitas make a flavorful, satisfying weeknight meal. Personalize them with your own favorite toppings!

Portobello Mushroom Fajitas

portobello mushrooms

bell peppers

onion

Tbsp. taco seasoning (recipe below)

lime (about 1 Tbsp.)

corn tortillas (or other tortilla)

yeast

Tbsp. chili powder

oregano

paprika (I like smoked)

cayenne pepper (optional – if you like heat)

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.

This vegan fajitas recipe showcases meaty, umami-rich mushrooms, bell peppers, and red onions all wrapped up in warm flour tortillas. Serve them with avocado, cilantro, sour cream, and a squeeze of lime!

Quick & Easy Vegan Fajitas

tamari

ancho chile powder

cayenne

Mexican oregano

sea salt

bell peppers (red, green,

red onion

avocado (sliced)

corn tortillas

Fresh cilantro and lime wedges

Preheat the oven to 400&deg;F and line 2 baking pans with parchment paper, a silicone baking mat, or aluminum foil.

Slice the bell peppers and onions into ~&frac14;-inch thick strips. Remove most of the stem of the mushrooms, then slice them into &frac14;-inch strips as well. Add everything to a large mixing bowl and set aside.

In a container or small bowl, combine the olive oil, tamari, ancho chile powder, cumin, garlic powder, smoked paprika, cayenne, Mexican oregano, salt, and black pepper.

Add the mixture to the bowl of veggies and gently toss until they&rsquo;re evenly coated in the marinade.

Spread the coated veggies in a single layer on the prepared baking trays. Try not to overcrowd the trays to ensure even roasting. Roast the veggies for 30-35 minutes, stirring halfway, until they&rsquo;re tender and slightly charred.

When the fajita veggies are done, warm some corn or flour tortillas in a dry skillet over medium-high heat or directly over the flame if you have a gas stove.

Spoon some of the roasted veggies onto each tortilla, then top them with cooked black beans, avocado slices, cilantro, vegan sour cream, and a squeeze of lime. Happy eating!

Top 4 mushroom fajitas recipes from across the web

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Veggie Fajitas

Sheet Pan Portobello Fajitas

Portobello Mushroom Fajitas

Quick & Easy Vegan Fajitas

Top 4 mushroom fajitas recipes from across the web

The most viewed mushroom fajitas recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Veggie Fajitas

Sheet Pan Portobello Fajitas

Portobello Mushroom Fajitas

Quick & Easy Vegan Fajitas

The most viewed mushroom fajitas recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine