Roasted Portobello Fajitas

Name: Roasted Portobello Fajitas
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 6 Servings
Ingredients: 2 large portobello mushrooms; 1 red bell pepper; 1 orange bell pepper; 1 pasilla pepper; 1 red onion; 2 cloves garlic; 3 tablespoons to 4 olive oil; 2 teaspoons chili powder; ½ teaspoon ground cumin; ½ teaspoon paprika; ¾ teaspoon sea salt; corn tortillas for serving; 2/3 cup sour cream; 3 in chipotle chilis adobo sauce; 2 tablespoons fresh lime juice; 1 teaspoon pure maple syrup; Pinch sea salt; 2 large avocados; 3 tablespoons lime juice; 2 cloves large garlic; 1 small jalapeño; sea salt

User Reviews

5.0

3 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings
6 Servings
Calories
380 kcal
Course
Main Course
Cuisine
American

Roasted Portobello Fajitas

Tyler Espinosa

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Roasted Portobello Fajitas are hearty plant-based fajitas!

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Ingredients

Servings

2 large portobello mushrooms
1 red bell pepper cored and chopped
1 orange bell pepper cored and chopped
1 pasilla pepper cored and chopped
1 red onion diced
2 cloves garlic
3 tablespoons to 4 olive oil
2 teaspoons chili powder
½ teaspoon ground cumin
½ teaspoon paprika
¾ teaspoon sea salt to taste
corn tortillas for serving

Chipotle Sour Cream:

2/3 cup sour cream
3 in chipotle chilis adobo sauce or more for a spicier sauce
2 tablespoons fresh lime juice
1 teaspoon pure maple syrup optional
Pinch sea salt

Easy Guacamole (optional):

2 large avocados pitted and diced
3 tablespoons lime juice
2 cloves large garlic minced
1 small jalapeño seeded and chopped
sea salt

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Instructions

Roast the Vegetables:

Preheat the oven to 415 degrees F. Line one large baking sheet with parchment paper, and lightly oil one small casserole dish.
Coat the full surface of the portobello mushrooms with olive oil and sprinkle both sides with salt. Place them gill-side up in the prepared casserole dish.
Spread the bell peppers, pasilla pepper, and onions over one baking sheet and drizzle with enough olive oil to coat the vegetables, about 2 to 3 tablespoons. Sprinkle with chili powder, cumin, paprika, and sea salt. Use your hands to toss the peppers and onion until everything is well coated in oil and seasonings.
Place both the sheet of peppers and the casserole dish with the mushrooms into the preheated oven. Roast for 20 to 30 minutes, flipping the mushrooms and stirring the peppers half-way through, or until peppers and mushrooms are golden-brown, and cooked through.
Remove from the oven and allow vegetables to cool slightly. When cool enough to handle, transfer the portobello mushrooms to a cutting board and cut into thick slices.

Prepare the Chipotle Sour Cream:

While the vegetables are roasting, prepare the chipotle sour cream sauce and the guacamole.
Add all of the ingredients for the chipotle sour cream to a bowl and stir well until combined. Taste sauce for flavor and add more lime juice, sea salt, adobo chilies, and/or adobo sauce to taste. Cover and refrigerate until ready to use.

Prepare the Guacamole:

Add the ingredients for the guacamole to a bowl and mash and stir until guacamole reaches desired consistency. If desired, add more goodies, such as red onion, chopped tomato, cilantro, salsa, etc. Cover and refrigerate until ready to use.

Prepare the Fajitas:

Toast corn tortilla ovens on the stovetop or in the oven until crispy. Load them up with desired amount of roasted portobello, bell peppers, chipotle sour cream, and guacamole. Garnish with fresh cilantro if desired.