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5.0 from 3 votes

Roasted Portobello Fajitas

Roasted Portobello Fajitas are hearty plant-based fajitas!

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

Ingredients

  • 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

Instructions

Roast the Vegetables:
    Cup of Yum
  1. Preheat the oven to 415 degrees F. Line one large baking sheet with parchment paper, and lightly oil one small casserole dish.
  2. 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.
  3. 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.
  4. 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.
  5. 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:
  1. While the vegetables are roasting, prepare the chipotle sour cream sauce and the guacamole.
  2. 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:
  1. 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:
  1. 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.

Nutrition Information

Serving 1fajita Calories 380kcal (19%) Carbohydrates 54g (18%) Protein 20g (40%) Fat 10g (15%) Fiber 3g (12%)

Nutrition Facts

Serving: 6Servings

Amount Per Serving

Calories 380

% Daily Value*

Serving 1fajita
Calories 380kcal 19%
Carbohydrates 54g 18%
Protein 20g 40%
Fat 10g 15%
Fiber 3g 12%

* Percent Daily Values are based on a 2,000 calorie diet.