30-Minute Skillet Vegetarian Fajitas with Portobellos

Make my crazy flavorful Vegetarian Fajitas with bell peppers, onions, meaty mushrooms and homemade fajita spice mix for a quick, family-friendly weeknight meal! Simply slice and season veggies, sear on a cast iron skillet til tender, and serve with guacamole, salsa, and refried beans + cheese for protein. A party in your mouth!

I'm a fajita gal through and through. The flavor ALWAYS delivers! My mom used to make them for dinner with that trusty fajita seasoning packet (you know) all the time growing up so they're super nostalgic, too.

I also have vivid memories of going to the local Mexican joint with the fam and ordering those skillet fajitas that come out all sizzling and magical. Nothin' beats my better-than-takeout skillet chicken fajitas, though!

And then if you were lucky enough to be there on your birthday like I was, they serenade you in sweet sombreros and serve you flan. We're living the fiesty life today with this unforgettable vegetarian fajitas recipe with mushrooms!

The low down on star ingredients

• Portobellos: Crave-worthy umami flavor for the star of our fajita show! When I was developing this recipe, I wanted the mushrooms to be the star and meaty portobellos do just that. Other recipes call for white mushrooms, but don't skip the portobellos--it was clear in testing that they're a dealbreaker!
• Peppers and onion: Colorful bell peppers to add flavor, texture, and a nutrient boost. I tested this recipe with all colors and also mini peppers and I can say with confidence that a mix of whatever colors you want works great.
• Spices: A zesty homemade seasoning mix of oregano, chili powder, garlic powder, and cumin for mega flavor. So much better than taco seasoning!
• Lime: Fresh lime juice to bring everything to life. When I first tested this recipe without it, it was missing that pop. The solution? Fresh like juice for sparkle! Don't skip it.
• Tortillas: I love these with pliable whole wheat flour tortillas to hold all the fillings but corn is a great gluten free option.

Let's make 'em!

1. Slice all your veg and place in a large mixing bowl. Stir together spices in a small bowl. Add lime juice, oil and spices to veggies and toss.
2. Get the veggies sizzling! We're cooking them for about 10 minutes.
   • Pssst: a lot of homemade vegetarian fajitas recipes call for cooking the veggies for 5 minutes, resulting in really crisp peppers. What sets this recipe apart is that I cook my veggies a bit longer so they're more tender and flavorful. More char = more flavor. A big aha moment in recipe development!
3. Warm tortillas. Divide veggies between tortillas and top liberally with toppings. Dig in!

The best fajita toppings

Ok ok ok. The fun is definitely in the toppings, so I'll give you the 411 on my favorites, in addition to the obvious cilantro and lime wedge combo.

• Guacamole: The salty, limey creamy notes just make the fajitas. This guac recipe is my absolute favorite. (Sometimes I use bottled lime juice, shhhh.) The coriander makes this guac unforgettable. When I tested this recipe without guac, they honestly weren't as satisfying.
• Salsa: I like the medium chunky kind. I always appreciate extra moisture in my fajitas, ya know?
• Cheese: Shredded cheddar or Monterey jack is the move.
• Hot sauce: I love Frank's or Tabasco Chipotle. Spice it up!
• Tortilla chips: Ok these are more on the side, but soooo good for crunch. We love the blue corn ones!
• Shredded lettuce or cilantro: We pretty much always have a salad on the side with dinner but I love me some crisp shredded lettuce. Cilantro adds herby goodness!

Storage tips

Store leftovers in the fridge for up to 4 days. Store all the veggie and topping components separately and simply reheat tortillas when you're ready to eat.

Please let me know if you love these fajitas by leaving a star rating and/or comment! I hope you adore them as much as I do!

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Photos by The Nutritious Kitchen.