Best-Ever Veggie Fajitas

An overhead view of veggie fajitas on a large fajita skillet resting on a wooden board with charred flour tortillas resting nearby.

Course: Entree

Cuisine: Tex-Mex, Mexican

Diet: Vegetarian

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings:

Calories: 341kcal

Author: Kris Longwell

You will never miss the meat with these amazing vegetarian fajitas. The portobello mushrooms have an almost 'beefy' taste and texture to them and the flavor is classic in every way. They are healthy and off-the-charts delicious!

Print Recipe

Equipment

1 Large skillet
fajita skillet optional

Ingredients

3 tablespoon olive oil divided
3 large portobello mushroom caps stem and gills removed, cut into strips
3 bell peppers seeded and cut into strips
1 large red onion sliced into strips
3 cloves garlic
2 tablespoon soy sauce
1 tablespoon chili powder
½ teaspoon smoked paprika
½ teaspoon cumin ground
½ teaspoon onion powder
8 flour tortillas heated (preferably over gas flame)
fresh limes for garnish
cilantro chopped, for garnish
sour cream for garnish, optional
salsa for garnish
Cotija cheese crumbled, for garnish, optional

Instructions

Heat 2 tablespoons of the oil in a large skillet (ie, cast iron) over medium-high heat. Add the mushrooms and sauté, stirring occasionally, until soft and darkened, about 8 minutes. Remove from the skillet onto a platter.
3 tablespoon olive oil, 3 large portobello mushroom caps
Use the same skillet (no need to wipe it clean) and heat the remaining tablespoon of oil over medium-high heat. Add the peppers and onion and sauté, stirring often, until very soft and the onions have begun to caramelize, about 10 minutes. Stir in the garlic and sauté for another 30 seconds.
3 bell peppers, 1 large red onion, 3 cloves garlic
Return the mushrooms to the skillet and gently stir to combine. Stir in the soy sauce and cook, stirring often, for 1 minute. Stir in the chili powder, paprika, cumin, and onion powder. Sauté for 2 more minutes.
2 tablespoon soy sauce, 1 tablespoon chili powder, ½ teaspoon smoked paprika, ½ teaspoon cumin, ½ teaspoon onion powder
Meanwhile, heat your tortillas, preferably over a gas flame, if possible. If using, heat your fajita skillet on the stove until very hot (be careful, handle it with a hot pad).
8 flour tortillas
If using, transfer the vegetables to the heated fajita skillet and serve at once. Garnish with a squeeze of fresh lime and a sprinkle of cilantro. Serve with the heated tortillas and desired toppings.
fresh limes, cilantro, sour cream, salsa, Cotija cheese

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.

Feel free to use any variety of vegetables. Squash, zucchini, carrots, and eggplant are all wonderful additions.

Leftover will keep (refrigerated) for several days. Reheat in a skillet on the stove over medium heat until heated through.

Nutrition