Vegan Mushroom Fajitas
30-minute vegan fajitas are filling, flavorful, and quick to make! These one-skillet mushroom fajitas are packed with fresh veggies and warm spices. There's also the option to grill them!
Ingredients
- 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
- 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
- How to Grill Your Fajitas: Like I mentioned earlier, you can 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 into Similar Sizes: If your vegetables vary significantly in size, you may 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