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Crazy flavorful Portobello Fajitas packed with veggies and all the fixings for the perfect healthy weeknight meal the whole family will love. Everyone loves these easy fajitas, and they’re on the table in 35 minutes. Serve with guacamole, salsa and cheese. A party in your mouth!
I’ve always been a huge fajita gal. My mom made them for dinner all the time! Kinda like my chickpea tacos, shrimp tacos, and pineapple salsa…a true fiesta!
I have vivid memories from growing up of going to the local Mexican restaurant with the fam and ordering those skillet fajitas that come out all sizzling and magical.
And then if you were lucky enough to be there on your birthday like I was, the team members would serenade you in their sweet sombreros whilst shaking maracas in your face and serving flan.
Ingredients
- Portobellos: Yummy meaty flavor for the star of our fajita show.
- Peppers and onion: Colorful bell peppers to add flavor and texture. You can use a mix of whatever colors you want.
- Spices: A zesty mix of oregano, chili powder, garlic powder, and cumin for mega flavor. So much better than taco seasoning!
- Lime: Fresh lime juice to brighten up the flavors.
- Tortillas: I love corn but use whatever you like!
See recipe card below for full ingredient list.
How to make
- Slice all your veggies and place in a large mixing bowl. Stir together chili powder, salt, oregano, garlic powder, cumin, red pepper flakes and pepper in a small bowl. Add lime juice, 1 tbsp of oil, and spices to vegetables and toss well with tongs.
- Heat a large oiled skillet over medium high heat. Once hot, cook vegetables for about 10 minutes, stirring as needed.
- Warm tortillas. Divide veggies between tortillas and top with toppings. Dig in!
Substitutions and dietary preferences
These veggie fajitas are already vegan, gluten free, and nut free!
- Mushrooms: Don’t have portobellos? Use whatever mushrooms you love!
- Add zucchini for extra veggies
- High protein: Add grilled chicken or shrimp like my husband does.
The best fajita toppings
Ok ok ok. The fun is definitely in the toppings, so I’ll give you the 411 on my favorites, in addition to the obvious cilantro and lime wedge combo.
- Guacamole: The salty, limey creamy notes just make the fajitas. This guac recipe is my absolute favorite. (Sometimes I use bottled lime juice, shhhh.) The coriander makes this guac unforgettable.
- Salsa: I like the medium chunky kind. Frog Ranch is a good local brand.
- Cheese: Shredded cheddar or monterey jack is the move. Not the kind that’s pre-shredded. Go the extra mile and grate a block of Tillamook extra sharp cheddar and I swear you won’t be sorry.
- Hot sauce: I love Frank’s or Tabasco Chipotle. Spice it up!
- Tortilla chips: Ok these are more on the side, but soooo good for crunch. We love the blue corn ones!
- Shredded lettuce: We pretty much always have a salad on the side with dinner but I love me some crisp shredded lettuce.
Different ways to cook fajitas
- In the skillet: I like making these in my biggest cast iron skillet because it really gets a nice char on the veggies. Char equals flavor! They also get softer this way.
- In the oven: I’d say this is the cleaner version since you can just toss the parchment paper versus washing a pan. This method takes more time, but it’s also hands off. The downside is I find they don’t get as soft and charred. But still a good option!
- On the grill: We can’t wait to throw make these on the grill! The flavor will be amazing.
How to keep guacamole green
The best tip I ever learned was using an onion.
- Simply slice off a hunk of onion horizontally so you have a big flat piece that can cover the exposed part.
- Place leftover guacamole in a storage container and top with onion so as little guacamole as possible is exposed.
- Then put the lid on and voila, green guac for days! Remove the onion before serving. I like to brighten up older guac with a squeeze of fresh lime juice.
Storage tips
Store leftovers in the fridge for up to 4 days. Store all the veggie and topping components separately and simply reheat tortillas when you’re ready to eat.
Please let me know if you love these fajitas by leaving a star rating and/or comment! I hope you adore them as much as I do!
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Crazy Flavorful Portobello Fajitas
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Main Meals
Method: Stovetop
Cuisine: Mexican
Diet: Vegan
Description
Flavorful Portobello Fajitas packed with veggies for the perfect healthy weeknight meal the whole family will love. Serve with guacamole, salsa, cheese and crunchy tortilla chips!
For the vegetables:
For assembly + topping ideas:
Instructions
- Place sliced peppers, onions, and portobellos in a large mixing bowl. Add chili powder, salt, oregano, garlic powder, cumin, red pepper flakes and several grinds of black pepper to a small bowl. Stir to combine. Add lime juice, 1 tbsp of oil, and spices to vegetables and toss well with tongs to evenly coat.
- Heat a large skillet (I like cast iron) over medium high heat. Add a drizzle of oil. Once hot, add vegetables. Cook for about 10 minutes, stirring as needed but letting them sit on pan for a couple minutes at a time without stirring for a nice char. (Alternatively, you can cook veggies on a large baking sheet at 425F for about 35 minutes, stirring halfway.)
- Warm tortillas either in the microwave or on the stove. Divide veggies between tortillas and top with your favorite toppings. My go-to is guacamole, salsa, cheddar cheese, and hot sauce. Crunchy tortilla chips on the side or refried beans for extra protein are also great!
Notes
- If you made guacamole, place leftovers in a small container and top with a thick round of raw onion. Anything under the onion will stay green!
- My husband loves these with chicken or shrimp. We double the spice mixture and marinate 1 lb chicken or shrimp with the same spices, lime juice, and oil as the veggies.
Photos by The Nutritious Kitchen.
