Description
Delicious and nourishing vegan fajitas made with earthy Portobello mushrooms and vibrant peppers, perfect for cozy gatherings.
Ingredients
Scale
- 4 large Portobello mushrooms, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- 8 small flour or corn tortillas
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Heat the olive oil in a large skillet over medium-high heat until fragrant.
- Add the sliced onions and bell peppers, cooking for about 5 minutes until softened.
- Toss in the sliced Portobello mushrooms and cook for another 5 minutes, allowing them to absorb the flavors.
- Sprinkle in the cumin, paprika, chili powder, salt, and pepper, stirring well to combine.
- Let the mixture cook for an additional 2-3 minutes until well coated and the spices are fragrant.
- Warm the tortillas in another pan or microwave until soft and pliable.
- Serve the fajita mixture in warmed tortillas, garnished with fresh cilantro and a squeeze of lime.
Notes
Make-ahead option: Prepare the fajita mix a day in advance and store it in the refrigerator. Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 2 fajitas
- Calories: 250
- Sugar: 4g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg