Description
Flavorful Portobello Fajitas packed with veggies for the perfect healthy weeknight meal the whole family will love. Serve with guacamole, salsa, cheese and crunchy tortilla chips!
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
- 1/2 tsp garlic powder
- 1 tsp cumin
- 1/2 tsp red pepper flakes (optional)
- Freshly ground black pepper
- 1 lime, juiced (2 tbsp)
- 2 tbsp avocado oil, plus more for cooking
For assembly + topping ideas:
- small corn or flour tortillas
- toppings: guacamole, salsa, freshly grated cheddar cheese, hot sauce
Instructions
- Place sliced peppers, onions, and portobellos in a large mixing bowl. Add chili powder, salt, oregano, garlic powder, cumin, red pepper flakes 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.
- Heat a large skillet (I like cast iron) 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. (Alternatively, you can cook veggies on a large baking sheet at 425F for about 35 minutes, stirring halfway.)
- 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
- Leftovers will keep in the fridge for up to three days. I recommend reheating the vegetables in a skillet.
- 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!
- My husband loves these with chicken or shrimp. We double the spice mixture and marinate 1 lb chicken or shrimp with the same spices, lime juice, and oil as the veggies.