Name: Portobello Vegan Fajitas
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 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); 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); 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)

Portobello Vegan Fajitas

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If you’re seeking a vibrant, flavor-packed meal that can be prepared in a flash, look no further than these Portobello Vegan Fajitas. Bursting with the earthy richness of portobello mushrooms and the crisp freshness of bell peppers and onions, this dish is not only quick but also brimming with personality. The smoky homemade fajita sauce ties everything together, making each bite a delightful experience. Perfect for busy weeknights or casual gatherings, these fajitas allow everyone to customize their toppings, ensuring that every plate is as unique as the person enjoying it. With just 30 minutes from start to finish, you’ll have a festive meal ready to share with family and friends.

Author: Abella
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: Serves 4
Category: Dinner
Method: Sautéing
Cuisine: Mexican

Ingredients

Scale

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)
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)
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)

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Instructions

Prepare the fajita sauce by blending chipotle peppers with vegetable broth, lime juice, garlic, chili powder, cumin, and salt.
In a skillet over medium-high heat, add avocado oil. Sauté sliced portobello mushrooms, bell peppers, and red onion until tender.
Pour the fajita sauce over the veggies and stir to coat evenly; cook for an additional couple of minutes.
Warm corn tortillas in another pan or over an open flame.
Serve by filling each tortilla with the veggie mixture and topping with vegan sour cream, cilantro, lime wedges, or guacamole.

Nutrition

Serving Size: 2 fajitas (150g)
Calories: 270
Sugar: 3g
Sodium: 460mg
Fat: 12g
Saturated Fat: 1g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 8g
Protein: 6g
Cholesterol: 0mg

Find it online: https://isabellacooks.com/portobello-vegan-fajitas/