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–+ servings
Portobello Vegan Fajitas

Delicious Portobello Vegan Fajitas Ready in 30 Minutes

Try these Portobello Vegan Fajitas, ready in just 30 minutes for a flavorful, plant-based meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 fajitas
Course: Dinner
Cuisine: Mexican, Vegan
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Fajita Sauce
  • 1 can Chipotle Peppers in Adobo Sauce substitute with chipotle paste for less heat
  • 1 cup Vegetable Broth use low-sodium for a healthier option
  • 2 tablespoons Lime Juice fresh squeezed offers the best taste
  • 1 teaspoon Granulated Garlic powder can be a quick alternative
  • 1 tablespoon Chili Powder consider using smoked paprika for a different smoky note
  • 1 teaspoon Cumin enhances the overall taste with its earthy flavor
  • 1 teaspoon Fine Sea Salt adjust to taste
For the Fajitas
  • 2 tablespoons Avocado Oil or use olive oil as a substitute
  • 8 ounces Portobello Mushrooms clean gently with a damp paper towel
  • 2 small Bell Peppers (Red & Green) any color bell pepper can be used for variations
  • 1 medium Red Onion yellow onion can also work well
  • 1/2 teaspoon Fresh Cracked Pepper adjust based on your preference
  • 8 small Corn Tortillas (6-inch) feel free to use gluten-free alternatives if desired
  • as desired Toppings (Vegan Sour Cream, Cilantro, Lime Wedges, Guacamole, Rice) personalize your fajitas

Equipment

  • Skillet
  • Blender

Method
 

Step-by-Step Instructions for Portobello Vegan Fajitas
  1. In a blender, combine chipotle peppers in adobo, vegetable broth, lime juice, granulated garlic, chili powder, cumin, and fine sea salt. Blend on high until smooth, about 30 seconds. Set aside.
  2. Heat a large skillet over medium-high heat and add a tablespoon of avocado oil. Once shimmering, add the cleaned portobello mushrooms, cooking for 4-6 minutes until browned and seared on both sides. Season with salt and fresh cracked pepper.
  3. In the same skillet, add another tablespoon of avocado oil if needed, then toss in the sliced bell peppers and red onion. Sauté for 6-8 minutes until tender and slightly charred.
  4. Return the mushrooms to the skillet with the bell peppers and onions. Pour in the fajita sauce, stirring together. Cook on medium heat for an additional 1-2 minutes until heated through.
  5. Warm corn tortillas in a skillet for about 30 seconds each side. Fill each tortilla with the portobello and vegetable mixture. Add your favorite toppings.

Nutrition

Serving: 1fajitasCalories: 200kcalCarbohydrates: 30gProtein: 4gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 400mgPotassium: 300mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 35mgCalcium: 50mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Reheat in a skillet for best texture.

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