30-Minute Vegan Portobello Fajitas

By Jessica Hylton - - Updated

These 30-Minute Vegan Portobello Fajitas are done in just 30 minutes! They’re packed with so much flavour, and can also be made on the grill – perfect for summer!

Top down view of vegan portobello fajitas on a wood plank.

Any other mushrooms lover in the house? From the very first time I tried mushrooms, I’ve been in love. I loved how easily you could transform them, and the amazing flavour they soaked up. True story though? This is my very first time using portobello mushrooms. I know – insane! I did not realise how much I’ve been missing. Needless to say, after making these Vegan Portobello Fajitas, I’m adding these to my all time favourite mushroom recipes.

P.S. yes – you can TOTALLY make these on the grill this summer too!

Overhead view of ingredients for mushroom fajitas.

These portobello fajitas were to be for later this month, but I just had to share with them you now. I’m in love with all Mexican-inspired dishes, and having tasted them in Tulum, Mexico, I just knew I had to make them at home. Traditional fajitas are made with meat, so naturally I knew I had a few options to make these veggie friendly. Seitan, tempeh, or mushrooms. While you can use those, like I did in my fajita bowl, I wanted to give this a try because FLAVOUR baby! These mushrooms, soak up so much flavour, and make these fajitas so divine. I also love that they don’t weigh down the dish at all, making it light, portable and perfect for a summer dish.

Cooking mushrooms, bell peppers and onions in a skillet.

I love how versatile these portobello fajitas are. You know I am always encouraging you to play with your food :), and have fun, and this is no exception! You can switch up the flavours here, add your own vegan or vegetarian cheese, add greens or anything really! I kept it pretty simple with onions, bell peppers, and mushrooms with lots of delicious seasonings. I did not want to hold back on flavour, so these are packed with everything from cumin to chipotle powder to liquid smoke (totally option, but SO good and natural). One bite and you’ll want to make and bring these to your next summer get together.

Top down view of a spatula stirring mushrooms, bell peppers and onions in a skillet.

Like I mentioned earlier, you could definitely make these on your grill. Just season the veggies, and place in a foil pack. Then toast the tortilla/taco shell lightly and place inside. Don’t forget to grab a watermelon mojito to enjoy with it. 😉

Enjoy friends!

WATCH THE VIDEO TO SEE HOW IT’S MADE:

 

 

Vegan fajitas with jalapeno slices and lime wedges.

30-Minute Vegan Portobello Fajitas

30-Minute Vegan Fajitas are quick, easy, and (most importantly) filling and flavorful! These one-skillet fajitas, packed with fresh veggies and warm spices, can also be made on the grill - perfect for summertime eating!
by: Jessica in the Kitchen
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 5 servings
Course Main Course
Cuisine Mexican
Ingredients

Vegan Portabello Fajitas

  • 10-12 ounces portobello mushrooms stems & gills removed, sliced
  • 1 tablespoon coconut oil
  • 1/2 teaspoon cumin
  • 1 teaspoon chipotle or chili powder
  • 1 teaspoon paprika
  • 3 cloves garlic minced
  • 1/2 tablespoon liquid smoke
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • Juice of one lime
  • 1/3 cup yellow bell peppers
  • 1/3 cup red bell peppers
  • 1 small green bell peppers - about 2.75 ounces
  • 1 small onion halved and sliced
Instructions

Instructions

Vegan Portobello Fajitas

  • In a pan over medium heat, heat the coconut oil. Add in the mushroom slices, the cumin, chipotle powder, paprika, garlic and salt and pepper. Stir to combine and allow to cook down for about 5 minutes, until mushrooms have began to absorb seasonings,
  • Add in the bell peppers and the onion, squeeze lime over, and stir to combine. Allow to cool until peppers begin to soften slightly and onions are cooked through, about 10 to 15 minutes.
  • Taste test, add more salt if necessary, then remove from heat.
  • Divine the mix between about 5 gluten free soft taco shells, and add in your favourite toppings - cheese, avocados,https://jessicainthekitchen.com/restaurant-style-blender-salsa/, and jalapeños. Serve and enjoy!
NOTES
Notes:
  • How to Grill Your Fajitas: Like I mentioned earlier, you could definitely make these on your grill. Just season the veggies and place them in a foil pack. Then toast the tortilla/taco shell lightly and place the veggies inside. Don't forget to grab a watermelon mojito to enjoy with it. 😉
  • Cut Your Veggies in Similar Sizes: If your vegetables are pretty different in terms of size, you might end up overcooking some while undercooking others.
  • Can These Vegetables Be Roasted? Sure! If you would rather roast these vegetables on a sheet pan instead of sautéing them, that works too. Just season them (also adding in the coconut oil) in a mixing bowl instead, and then spread them out on a tray - or two - in a single layer. (20 minutes or so at 450 degrees F is probably good, but I would suggest checking on your vegetables at the 15 minute mark so that you don't burn them.)
  • Storage: Store your leftover vegetables in an airtight container in the fridge for 4-5 days, or freeze the same way for 2-3 months. You can also refrigerate homemade salsa if you decide to make it, but I would store it separately from the vegetables. 

Nutrition

Calories: 66kcal | Carbohydrates: 9g | Protein: 2g | Fat: 3g | Saturated Fat: 3g | Sodium: 251mg | Potassium: 360mg | Fiber: 3g | Sugar: 4g | Vitamin A: 735IU | Vitamin C: 56mg | Calcium: 15mg | Iron: 1mg
by Jessica

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Recipe Rating




13 comments

  1. cakespy says:

    No way do these come together in just 30 minutes!! They look way too delicious. Well, how about this: I’ll make them and just let everyone believe it took me way longer. 🙂

  2. Oh goodness, J! You know I’ve already claimed that entire lovely platter, just for me, right? 😉 I always dig your recipes and this is no exception. How funny that this is the first time you’ve ever used portobello mushroom! They’re SO awesome, right? I’ll be dreaming about having, oh, just a modest 5 servings of this… when we finally meet up! 😉 Pinning these to try! xo

    • Jessica says:

      Hey D,

      Thanks girl!! LOL when we finally meet up ALL the fajitas, brownies, watermelon mojitos…!!!! Thanks for pinning!

  3. Cindy says:

    Hi Jessica,
    I can’t wait to try this recipe. It looks incredible! It also lends itself to vary ingredients slightly. I have a garden, so using my fresh veggies and herbs will make it extra yummy. I’ll let you know how it turns out.
    Cindy

    • Jessica says:

      Hi Cindy,

      Thank you!! Oh yes fresh veggies would taste SO delicious in here!! I hope you enjoy! 🙂

  4. Angela says:

    This was delicious! I had cremini mushrooms which I sliced and ‘par-roasted’ in the oven to remove some of the liquid. I did not have liquid smoke but replaced a 1/4 tsp of the paprika with smoked paprika. I served as a bowl with rice, sautéed kale with corn, pico de gallo, and guacamole! This will be added to our regular rotating menu! Thank you

    • Jessica says:

      Oh my – that sounds so good! I’m so glad you enjoyed this Angela and thanks so much for your feedback!! 🙂

  5. Holy cow I forgotten how amazing portobello mushrooms are, so thanks for reminding me! I bet these mushrooms soak up all the amazing flavor in these fajitas!

  6. Jessica says:

    Thanks Kiarra! I really hope you enjoy!!

  7. Charlene says:

    The flavor in this dish is fantastic!! I made this today but my dish was not as “crispy” as the video appears. I followed the directions in the recipe exactly as written but the dish was very watery compared to the video. How could I achieve those same results as the video shows? I noticed one comment said they par broiled the mushrooms.

    • Jessica says:

      Hi Charlene,

      I’m so glad that you enjoyed!! Did you wash the mushrooms first? Sometimes washing the mushrooms first can make them soggy, as opposed to taking a very damp towel and wiping them clean. Otherwise, maybe your mushrooms were filled with water and really sweated out a lot of liquid. Other than that I’m really not sure what would cause it since there’s such limited liquid in the dish. I hope that helps! I’ve never tried par-roasting but it did seem to help that reader, so maybe give it a try!

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