Name: Portobello Vegan Fajitas
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 2 chipotle peppers in adobo sauce (+ 1 tablespoon sauce); 1/3 cup vegetable broth (low sodium); 2 tablespoons lime juice (fresh squeezed); 1/2 teaspoon granulated garlic; 1 teaspoon chili powder; 1 teaspoon cumin; 1/4 teaspoon fine sea salt; 3-4 tablespoons avocado oil (or any high smoke point oil); 4 large portobello mushrooms (remove stems & cut caps into 1/2″ slices); 2 large bell peppers (cut into 1/4″ strips, red and green); 1 large red onion (cut into 1/4″ strips); Fresh cracked pepper (to taste); Fine sea salt (to taste); 8 6-inch corn tortillas (warmed); Vegan sour cream (homemade or store-bought); Chopped cilantro; Lime wedges; Guacamole and rice (optional)

Why Make This Recipe

Portobello Vegan Fajitas are a delicious and healthy option for anyone looking to enjoy a plant-based meal. This recipe is easy to make and packed with flavor. The combination of spices, vegetables, and portobello mushrooms creates a satisfying dish that everyone will love, whether they are vegan or not. Plus, it’s a fun way to gather around the table and enjoy a meal together, making it perfect for family gatherings or casual dinners with friends.

How to Make Portobello Vegan Fajitas

Ingredients

2 chipotle peppers in adobo sauce (+ 1 tablespoon sauce)
1/3 cup vegetable broth (low sodium)
2 tablespoons lime juice (fresh squeezed)
1/2 teaspoon granulated garlic
1 teaspoon chili powder
1 teaspoon cumin
1/4 teaspoon fine sea salt
3-4 tablespoons avocado oil (or any high smoke point oil)
4 large portobello mushrooms (remove stems & cut caps into 1/2" slices)
2 large bell peppers (cut into 1/4" strips, red and green)
1 large red onion (cut into 1/4" strips)
Fresh cracked pepper (to taste)
Fine sea salt (to taste)
8 6-inch corn tortillas (warmed)
Vegan sour cream (homemade or store-bought)
Chopped cilantro
Lime wedges
Guacamole and rice (optional)

Directions

Fajita Sauce

In a blender, combine the chipotle peppers, adobo sauce, vegetable broth, lime juice, granulated garlic, chili powder, cumin, and fine sea salt. Blend until smooth.

Fajitas
2. Heat the avocado oil in a large skillet over medium-high heat.
3. Add the sliced portobello mushrooms, bell peppers, and red onion to the skillet. Stir and cook for about 5–7 minutes until the vegetables are tender.
4. Pour the fajita sauce over the veggies in the skillet. Stir well and cook for another 2 minutes to heat everything through. Season with fresh cracked pepper and fine sea salt to taste.

How to Serve Portobello Vegan Fajitas

To serve, place the warm corn tortillas on plates. Fill each tortilla with the fajita mixture and top with vegan sour cream, chopped cilantro, lime wedges, guacamole, and rice if you like. Roll them up and enjoy this flavorful and fun meal!

How to Store Portobello Vegan Fajitas

Store any leftover fajita filling in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it up in a skillet over medium heat until heated through. Warm up the tortillas separately before serving.

Tips to Make Portobello Vegan Fajitas

Make sure to slice the vegetables evenly for even cooking.
If you like it spicy, add more chipotle peppers or a pinch of cayenne.
Feel free to customize by adding other veggies like zucchini or corn.

Variation

You can switch out the portobello mushrooms for other vegetables like zucchini or eggplant. Additionally, if you want more protein, consider adding black beans or lentils to the filling.

FAQs

1. Can I use any kind of mushrooms instead of portobello?
Yes, you can use other types of mushrooms like shiitake or cremini, but portobello works best for their meatiness.

2. Are these fajitas gluten-free?
Yes, as long as you use corn tortillas, these fajitas can be gluten-free.

3. Can I make the fajita sauce ahead of time?
Absolutely! You can prepare the sauce in advance and store it in the refrigerator for up to a week. Just give it a shake before using it.