Name: Portobello Vegan Fajitas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 2 chipotle peppers in adobo sauce (+ 1 tablespoon sauce); 1/3 cup vegetable broth (low sodium); 2 tablespoons lime juice (fresh squeezed); 1/2 teaspoon granulated garlic; 1 teaspoon chili powder; 1 teaspoon cumin; 1/4 teaspoon fine sea salt; 3-4 tablespoons avocado oil (or any high smoke point oil); 4 large portobello mushrooms (remove stems & cut caps into 1/2" slices); 2 large bell peppers (cut into 1/4" strips – red and green); 1 large red onion (cut into 1/4" strips); Fresh cracked pepper (to taste); Fine sea salt (to taste); 8 6-inch corn tortillas (warmed); Vegan sour cream (homemade or store-bought); Chopped cilantro, lime wedges, guacamole, and rice (optional)

Portobello Vegan Fajitas

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If you’re seeking a quick, flavorful dinner, look no further than these Portobello Vegan Fajitas. Ready in just 30 minutes, this vibrant dish features tender portobello mushrooms and colorful bell peppers sautéed to perfection in a homemade fajita sauce that balances smokiness with a hint of sweetness. Perfect for family dinners or meal prep, these fajitas are customizable to suit any taste preference. Serve them with warm corn tortillas and your favorite toppings for a fun and interactive dining experience that everyone will enjoy!

Author: Gianna
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: Serves 4
Category: Dinner
Method: Sautéing
Cuisine: Mexican

Ingredients

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2 chipotle peppers in adobo sauce (+ 1 tablespoon sauce)
1/3 cup vegetable broth (low sodium)
2 tablespoons lime juice (fresh squeezed)
1/2 teaspoon granulated garlic
1 teaspoon chili powder
1 teaspoon cumin
1/4 teaspoon fine sea salt
3–4 tablespoons avocado oil (or any high smoke point oil)
4 large portobello mushrooms (remove stems & cut caps into 1/2" slices)
2 large bell peppers (cut into 1/4" strips – red and green)
1 large red onion (cut into 1/4" strips)
Fresh cracked pepper (to taste)
Fine sea salt (to taste)
8 6-inch corn tortillas (warmed)
Vegan sour cream (homemade or store-bought)
Chopped cilantro, lime wedges, guacamole, and rice (optional)

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Instructions

Blend chipotle peppers, adobo sauce, vegetable broth, lime juice, garlic, chili powder, cumin, and salt to create the fajita sauce.
In a skillet over medium-high heat, add avocado oil. Sauté sliced portobello mushrooms, bell peppers, and red onion for 5-7 minutes until tender yet crisp.
Pour the fajita sauce over the veggies and stir to coat. Cook for an additional 1-2 minutes.
Warm corn tortillas in another skillet for about 30 seconds on each side until pliable.
Fill tortillas with the veggie mixture and top with vegan sour cream, cilantro, lime wedges, or guacamole as desired.

Nutrition

Serving Size: 2 fajitas (200g)
Calories: 320
Sugar: 6g
Sodium: 350mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 8g
Protein: 9g
Cholesterol: 0mg

Find it online: https://kitchenmealplan.com/portobello-vegan-fajitas/