Sheet Pan Portobello Fajitas

Name: Sheet Pan Portobello Fajitas
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 (two fajitas each)
Ingredients: 1 Tbsp chili powder*; 1/2 tsp chipotle powder; 1/2 tsp onion powder; 1 tsp cumin; 1/2 tsp garlic powder; 1 tsp sugar**; 1/2 tsp salt; 2 portobello mushroom caps; 2 bell peppers (any color); 2 yellow onions; 3 Tbsp olive oil; 8 small flour tortillas (6-inch); 1 avocado; handful cilantro (optional); 1 fresh lime

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4.8

102 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings
4 (two fajitas each)
Calories
423 kcal
Course
Dinner
Cuisine
American

Sheet Pan Portobello Fajitas

Nancy Wheeler

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Sheet Pan Portobello Fajitas are an easy and flavorful vegetarian dinner idea that all cooks on one pan for easy cleanup!

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Ingredients

Servings

FAJITA SPICE MIX

1 Tbsp chili powder* $0.30
1/2 tsp chipotle powder $0.05
1/2 tsp onion powder $0.05
1 tsp cumin $0.10
1/2 tsp garlic powder $0.05
1 tsp sugar** $0.05
1/2 tsp salt $0.03

FAJITAS

2 portobello mushroom caps $3.99
2 bell peppers (any color) $2.29
2 yellow onions $0.64
3 Tbsp olive oil $0.38
8 small flour tortillas (6-inch) $1.00
1 avocado $1.09
handful cilantro (optional) $0.25
1 fresh lime $0.59

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Instructions

Preheat the oven to 400ºF. In a small bowl, stir together all the ingredients for the fajita spice mix
Slice the portobellos, bell peppers, and onions into 1/4 inch wide strips. Place the sliced vegetables on a large sheet pan. Drizzle the olive oil over the vegetables then sprinkle the fajita spice mix over top. Use your hands to toss the vegetables until everything is well coated in oil and spices.
Roast the vegetables in the fully preheated oven for 40 minutes, or until the vegetables are slightly wilted and the edges have a nice brown color. Stir the vegetables half way through the roasting time to make sure everything gets even exposure to the hot air.
After removing the vegetables from the oven, squeeze fresh lime juice over top. Sprinkle chopped cilantro over the vegetables. To serve the fajitas, scoop a small amount of the roasted vegetables into each tortilla and add a slice of avocado.

Notes

*The chili powder I use is a mild blend made by McCormick. It is not spicy at all and contains barely any salt. If using a different brand, make sure to adjust the salt and/or chipotle accordingly.
**The small amount of sugar in this recipe helps caramelize the vegetables and give everything that grilled or charred flavor that is characteristic of fajitas.