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wood cutting board with three veggie fajitas and toppings

30-Minute Skillet Vegetarian Fajitas with Portobellos

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 9 reviews
  • Author: Alexis Joseph
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Main Meals
  • Method: Stovetop
  • Cuisine: Mexican
  • Diet: Vegan

Description

Make my crazy flavorful Vegetarian Fajitas with bell peppers, onions, meaty mushrooms and homemade fajita spice mix for a family-friendly weeknight meal done in 30 minutes! 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!


Ingredients

Scale

For the vegetables:

  • 3 bell peppers, sliced
  • 1 medium onion, sliced (reserve the other half for keeping guacamole green!*)
  • 2 large portobello mushrooms, de-stemmed and gills removed (6oz)
  • 2 tsp mild chili powder
  • 1 tsp kosher salt
  • 1 tsp oregano
  • 1 tsp garlic powder
  • 1 tsp cumin
  • optional: 1/2 tsp smoked paprika
  • Freshly ground black pepper
  • 1 lime, juiced (2 tbsp)
  • 2 tbsp extra virgin olive oil or avocado oil, plus more for cooking

For assembly and topping:

  • 8 small corn or flour tortillas
  • toppings: guacamole, pineapple salsa, freshly grated cheddar cheese, refried beans, hot sauce

Instructions

  1. Place sliced peppers, onions, and portobellos in a large mixing bowl. Add chili powder, salt, oregano, garlic powder, cumin, smoked paprika, and several grinds of black pepper to a small bowl. Stir to combine. Add lime juice, 1 tbsp of oil, and spices to vegetables and toss well with tongs to evenly coat.
  2. Heat a large cast iron skillet over medium high heat. Add a drizzle of oil. Once hot, add vegetables. Cook for about 10 minutes, stirring as needed but letting them sit on pan for a couple minutes at a time without stirring for a nice char.ย 
  3. Warm tortillas either in the microwave or on the stove. Divide veggies between tortillas and top with your favorite toppings. My go-to is guacamole, salsa, cheddar cheese, and hot sauce. Crunchy tortilla chips on the side or refried beans for extra protein are also great!

Notes

  • If you made guacamole, place leftovers in a small container and top with a thick round of raw onion. Anything under the onion will stay green!