Yum, Portobello Veggie Fajitas! I’ve been feeling rather lazy in the kitchen, so this simple recipe is really doing it for me right now. There is something so satisfying about these Portobello Veggie Fajitas. They take only 30 minutes to prepare including the guacamole and look so pretty too. Eat the rainbow!
I love creating meals with colorful ingredients so these Portobello Veggie Fajitas were a blast to make! The bell peppers and onion lend a fun flavor profile to the hearty portobellos and the guacamole adds a cold, creamy dollop of deliciousness and a bright burst of green.
[ingredients title=”Ingredients”]
- 2 large portobello mushroom caps
- 3 rainbow bell peppers, thinly sliced
- 1 red onion, thinly sliced
- 1 zucchini, peeled and julienned
- 3 cloves garlic, finely chopped
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 1 1/2 teaspoons sea salt, divided
- 2 extra large avocados
- 1/4 cup pico de gallo
- 8 flour tortillas (or corn if GF)
- 1/2 tablespoon cooking oil (we use grapeseed)
- 2 limes for garnish, quartered (optional)
[/ingredients]
[directions title=”Directions”]
- Trim the spores from the portobello caps and cut them into large strips. In a large skillet, heat 1/2 tablespoon cooking oil over medium high heat. Add the sliced onion and sauté for 1-2 minutes, until the onion becomes slightly translucent. Add the garlic and cook for another minute, stirring often.
- Add the zucchini and bell peppers to the skillet. Sprinkle the cumin, chili powder, and 1 teaspoon sea salt onto the veggies and stir until evenly coated. Sauté for 1-2 minutes, then add the portobello strips. Cook for another 5-7 minutes. Gently stir, being careful not to break apart the portobello strips.
- Meanwhile, mash the avocados in a medium sized bowl. Stir in the pico de gallo and 1/2 teaspoon sea salt. In a separate pan, warm the tortillas over medium heat for 10 seconds on each side.
- Spread a large dollop of guacamole on a warm tortilla, followed by a generous portion of portobellos and peppers. Finish your Portobello Veggie Fajitas with a squeeze of lime and enjoy!
[/directions]
My favorite thing about these Portobello Veggie Fajitas is that they are really filling but won’t leave you feeling super stuffed. They taste even better when eaten al fresco so go outside and enjoy them on a warm, summer night!
Did you make these Portobello Veggie Fajitas? Leave us a comment and tell us all about it! Or post a photo of your Portobello Veggie Fajitas on Instagram with the tag #carrotsandflowers so we can admire your fajita skills! If you haven’t tried the recipe but want to save it, pin the photo below so you’ll have it for later! 🙂
If you enjoyed our Portobello Veggie Fajitas recipe, be sure to check out our Vegan Green Enchiladas or our Vegan Mole Enchiladas.
I love this! Your site is great 🙂
YAYYYY!!! your comment made our day, thank you so much!!! 😀
For those who don’t use oil, it is easy to dry saute the veggies or even roast them. It does save me calories and saturated fat, so I find that what I miss from the oil sautéed veggies is worth giving up for my health…but that’s just what I do, and many use oils sparingly and are very healthy and skim. It just doesn’t work that way for me with heart problems.
I just made these for dinner and I thoroughly enjoyed them. I think I had more than my fair share. Even my non-vegan family members loved them. Thank you! We will definitely be trying more of your recipes.
What’s the nutritional value on a serving of these thanks
Holy WOW this was amazing! I’m speechless. This was SO good! Will definitely be making multiple times again! Thank you for sharing!
For reference: I used Mayan Farm brand Whole Wheat Tortillas, cacique medium salsa for the pico de gallo & omitted the peppers (because I forgot to get them during food shopping and was too lazy to go back out lol!). To account for the omitted peppers I cut down the cumin & chili powder to just 1.5 tsp each.