Description
These Portobello Mushroom Fajitas are a vibrant and flavorful vegetarian twist on the classic fajita. Marinated in a zesty lime and taco seasoning mixture, the mushrooms and bell peppers are roasted to perfection, creating a smoky, tender, and colorful filling that’s perfect for serving with warm tortillas and your favorite toppings.
Ingredients
Scale
Main Ingredients
- ¼ cup taco seasoning, homemade or store bought
- 2 tablespoons extra-virgin olive oil
- ¼ cup fresh lime juice (from 1 to 2 medium limes)
- 1 ½ pounds portobello mushrooms, cut into thick ½-inch slices
- 1 small red onion, halved and cut into ½-inch-thick slices
- 1 red bell pepper, cut into ½-inch-thick strips
- 1 orange bell pepper, cut into ½-inch-thick strips
- 1 yellow bell pepper, cut into ½-inch-thick strips
For Serving (Optional)
- 12 (6-inch) tortillas, warmed
- Salsa or hot sauce
- Guacamole
- Fresh cilantro leaves
- Lime wedges
Instructions
- Preheat Oven: Preheat your oven to 450°F (232°C) and position a rack in the center of the oven to ensure even cooking for the vegetables.
- Prepare Marinade: In a large bowl, combine the taco seasoning, extra-virgin olive oil, and fresh lime juice. This mixture will add bold, tangy flavor to the mushrooms and vegetables.
- Coat Vegetables: Add the sliced portobello mushrooms to the bowl and toss well until they are evenly coated with the marinade. Then add the sliced red onion and all the bell peppers, tossing again to coat everything uniformly.
- Arrange on Sheet Pan: Spread the marinated mushrooms, onion, and bell peppers evenly on a rimmed sheet pan in a single layer to ensure they roast properly.
- Roast Vegetables: Place the sheet pan in the preheated oven and bake for 20 minutes, allowing the vegetables to soften and the mushrooms to develop a meaty texture.
- Optional Broil: If you like a little char and extra color, switch your oven to the broil setting and cook the vegetables for an additional 3 minutes, watching carefully to prevent burning. This step gives the peppers a lightly charred, smoky flavor.
- Serve: Remove the veggies from the oven and serve hot with warmed tortillas, salsa or hot sauce, guacamole, fresh cilantro leaves, and lime wedges for squeezing. Assemble fajitas as desired and enjoy!
Notes
- You can use store-bought taco seasoning or make your own for a fresher taste.
- Feel free to swap in other types of bell peppers or add jalapeños for heat.
- If you prefer a smokier flavor without broiling, try grilling the vegetables instead.
- To make this recipe gluten free, ensure your taco seasoning and tortillas are gluten free.
- Leftover fajita filling can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe with 3 tortillas and toppings excluded)
- Calories: 250 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 6 g
- Protein: 7 g
- Cholesterol: 0 mg
