0 from 3 votes
Best-Ever Veggie Fajitas
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!
Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 4
Calories: 341 kcal
Course:
Main Course
Cuisine:
Mexican , Tex-Mex
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.
- 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.
- 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.
- Meanwhile, heat your tortillas, preferably over a gas flame, if possible. If using, heat your fajita skillet on the skillet until very hot (be careful, handle it with a hot pad).
- 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.
Cup of Yum
Notes
- See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.
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- 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 Information
Calories
341kcal
(17%)
Carbohydrates
43g
(14%)
Protein
9g
(18%)
Fat
13g
(20%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
Monounsaturated Fat
6g
Trans Fat
0.003g
Sodium
989mg
(41%)
Potassium
613mg
(18%)
Fiber
6g
(24%)
Sugar
9g
(18%)
Vitamin A
3514IU
(70%)
Vitamin C
117mg
(130%)
Calcium
119mg
(12%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 341
% Daily Value*
| Calories | 341kcal | 17% |
| Carbohydrates | 43g | 14% |
| Protein | 9g | 18% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.003g | 0% |
| Sodium | 989mg | 41% |
| Potassium | 613mg | 13% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
| Vitamin A | 3514IU | 70% |
| Vitamin C | 117mg | 130% |
| Calcium | 119mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.