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Portobello Vegan Fajitas

Delicious Portobello Vegan Fajitas in Just 30 Minutes

Enjoy flavorful Portobello Vegan Fajitas featuring smoky chipotle, zesty lime, and vibrant veggies, all ready in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 fajitas
Course: Dinner
Cuisine: Mexican
Calories: 295
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Fajita Sauce
  • 2 peppers Chipotle Peppers in Adobo Sauce Substitute with chipotle paste for different heat level.
  • 1 cup Vegetable Broth Use low-sodium for better salt control.
  • 2 tablespoons Lime Juice Always use fresh-squeezed.
  • 1 teaspoon Granulated Garlic Can be swapped with fresh garlic if preferred.
  • 1 teaspoon Chili Powder Adjust quantity for desired heat.
  • 1 teaspoon Cumin Essential for Mexican cuisine.
  • to taste teaspoon Fine Sea Salt Enhances all other flavors.
For the Fajitas
  • 8 ounces Portobello Mushrooms Clean and slice before cooking.
  • 2 cups Bell Peppers (Red and Green) Feel free to use any color.
  • 1 medium Red Onion Substitute with yellow or white if desired.
  • 2 tablespoons Avocado Oil Can substitute with olive oil.
  • 8 tortillas Corn Tortillas Flour tortillas can be used if gluten is not a concern.
For Toppings
  • 1 cup Vegan Sour Cream Adds creamy richness.
  • 1/4 cup Chopped Cilantro Brightens the dish.
  • 2 wedge Lime Wedges Perfect finishing touch.
  • 1 cup Guacamole Enhances flavor and texture.

Equipment

  • blender
  • large skillet

Method
 

Step‑by‑Step Instructions for Portobello Vegan Fajitas
  1. In a blender, combine chipotle peppers in adobo sauce, vegetable broth, freshly squeezed lime juice, granulated garlic, chili powder, cumin, and fine sea salt. Blend until smooth. Set aside.
  2. Heat a large skillet over medium-high heat, add a splash of avocado oil. Add sliced portobello mushrooms and sear for 2–3 minutes undisturbed until golden-brown. Flip and cook for another 2–3 minutes. Season with salt and pepper.
  3. In the same skillet, add more avocado oil if needed, then add sliced red onion and bell peppers. Sauté for about 6–8 minutes until tender and slightly charred.
  4. Reintroduce the cooked portobello mushrooms to the skillet. Pour the fajita sauce over the veggies. Stir together and cook for an additional 1–2 minutes.
  5. Warm corn tortillas in a dry skillet for about 30 seconds on each side. Fill with the mushroom and veggie mixture. Top with vegan sour cream, cilantro, lime wedges, and guacamole.

Nutrition

Serving: 1fajitaCalories: 295kcalCarbohydrates: 38gProtein: 5gFat: 15gSaturated Fat: 1.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gSodium: 320mgPotassium: 564mgFiber: 8gSugar: 2gVitamin A: 1000IUVitamin C: 80mgCalcium: 50mgIron: 2mg

Notes

Clean portobello mushrooms with a damp cloth instead of soaking them to keep texture. Always use fresh lime juice for the sauce.

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