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Portobello Vegan Fajitas

Spicy Portobello Vegan Fajitas That Wow in 30 Minutes

Experience the vibrant flavors of Portobello Vegan Fajitas that can be made in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 fajitas
Course: Dinner
Cuisine: Mexican
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Fajita Sauce
  • 2 peppers Chipotle Peppers Adjust quantity for desired spice level
  • 1 cup Vegetable Broth Can be substituted with water
  • 2 tablespoons Lime Juice Fresh is best
  • 2 cloves Garlic Minced for convenience
  • 2 teaspoons Chili Powder Consider a smokier brand
  • 1 teaspoon Cumin Essential for authentic flavor
  • 1 teaspoon Salt Adjust to your taste preference
For the Fajitas
  • 2 tablespoons Avocado Oil Suitable for high-heat cooking
  • 8 oz Portobello Mushrooms Slice caps evenly
  • 1 each Bell Peppers (Red and Green) Mix colors for vibrancy
  • 1 each Red Onion Can swap with yellow onion
  • Fresh Cracked Pepper & Sea Salt To season
For Serving
  • 8 pieces Corn Tortillas Warm them to enhance flavor
  • 1 cup Vegan Sour Cream Consider cashew cream for a homemade option
  • 1 cup Cilantro Can replace with parsley
  • 2 pieces Lime Wedges For extra citrus punch
  • 1 cup Guacamole Homemade or store-bought
  • 1 cup Rice (Optional) Brown or white rice

Equipment

  • blender
  • large skillet

Method
 

Preparation
  1. Blend the chipotle peppers, vegetable broth, lime juice, minced garlic, chili powder, cumin, and salt until smooth. Set aside.
  2. Heat a large skillet over high heat. Add avocado oil and let it shimmer.
  3. Add sliced portobello mushrooms in the hot skillet and cook undisturbed for 2-3 minutes until golden brown.
  4. Remove mushrooms, lower heat to medium, and prepare to sauté the onions and peppers.
  5. Add red onion and bell peppers to the skillet, sauté for 6-8 minutes until charred and tender.
  6. Return the mushrooms to the skillet, pour in the fajita sauce, and heat together for 1-2 minutes.
  7. Warm corn tortillas on a dry skillet for 30 seconds on each side, then serve the fajitas immediately.

Nutrition

Serving: 2fajitasCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 400mgPotassium: 600mgFiber: 6gSugar: 3gVitamin A: 20IUVitamin C: 30mgCalcium: 4mgIron: 10mg

Notes

Store leftover fajita filling in an airtight container for up to 3 days, separate from tortillas to maintain texture.

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