Description
Warm and flavorful vegan fajitas made with tender Portobello mushrooms, bell peppers, and spices, perfect for a cozy meal any night of the week.
Ingredients
Scale
- 4 large Portobello mushrooms, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- 8 small flour or corn tortillas
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Heat the olive oil in a large skillet over medium-high heat until fragrant.
- Add the sliced onions and bell peppers, cooking for about 5 minutes until softened.
- Toss in the sliced Portobello mushrooms and continue cooking for another 5 minutes, until tender.
- Sprinkle in the cumin, paprika, chili powder, salt, and pepper, stirring to combine. Cook for an additional 2-3 minutes.
- Warm the tortillas in a separate pan or microwave until soft.
- Serve the fajita mixture in the warmed tortillas, garnished with fresh cilantro and a squeeze of lime juice.
Notes
Prep the veggies and spice mix in advance and store them in airtight containers in the fridge for up to 2 days. Leftover fajita filling can be stored in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 2 fajitas
- Calories: 220
- Sugar: 5g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg