Vegan Fajitas with Creamy Cilantro Sauce
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
4
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Calories
439 kcal
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Course
Main Course
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Cuisine
Mexican
Vegan Fajitas with Creamy Cilantro Sauce
Description
This vegan fajita recipe involves roasting thinly sliced portobello mushrooms, bell peppers, and onions coated in olive oil and a smoky, savory spice blend until tender. The roasting concentrates their natural sweetness while the spices bring depth and mild heat.
The creamy cilantro sauce is prepared by blending fresh cilantro, lime juice, hemp hearts, water, garlic, red pepper flakes, and salt until smooth. The sauce balances the earthy roasted vegetables with bright, tangy, and mildly spicy flavors, adding creaminess without dairy.
Tortillas are warmed briefly on a skillet and used to wrap the seasoned vegetables and drizzle with the cilantro sauce. This combination makes a satisfying, plant-based meal with a balance of textures—roasted soft vegetables and smooth sauce with the chew of tortillas.
The recipe notes the dish can be made gluten-free by choosing appropriate tortillas. The cilantro sauce flavor can be adjusted by adding more salt or red pepper flakes according to taste. The recipe was updated recently to include smoked paprika and the sauce enhancement.
Ingredients
- 2 portobello mushroom caps , sliced into thin strips
- 2 bell pepper sliced into thin strips
- 1 large yellow onion sliced into thin strips, or red onion
- 2 tablespoons olive oil
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon cumin ground
- ¼ teaspoon smoked paprika
- ½ teaspoon salt fine sea salt
- 8 tortillas , for serving
Creamy Cilantro Sauce
- 1 cup cilantro loosely packed with no large stems, fresh
- 3 tablespoons lime juice fresh
- ½ cup hemp hearts
- ½ cup water
- 1 garlic clove
- ¼ teaspoon red pepper flakes crushed
- ½ teaspoon salt fine sea salt
Instructions
- Preheat the oven to 400ºF. On a large rimmed sheet pan, add the sliced portobello mushrooms, bell peppers, and onion, and toss well with the olive oil.
- In a small bowl, mix the chili powder, garlic powder, cumin, smoked paprika, and salt. Sprinkle it evenly over the veggies and toss well. Place the pan in the oven and roast until the veggies are tender, about 25 minutes. There's no need to stir; the veggies will shrink as they cook.
- While the vegetables cook, prepare the cilantro sauce. Add the cilantro, lime juice, hemp hearts, water, garlic, red pepper flakes, and salt to a blender. Secure the lid and blend until smooth. Taste the mixture and add an extra ¼ teaspoon of salt or red pepper flakes to boost the flavor, if needed. (I like to add both, but this will vary based on the salt you use and your spice preference.) Set the sauce aside until ready to serve.
- Warm the tortillas by placing them in a dry skillet over medium-high heat for 30 seconds, then flip and warm the other side. Repeat with the remaining taco shells. Alternatively, you can wrap the stack in foil and place them in the oven for the last 10 to 15 minutes of the vegetable cooking cycle.
- When the veggies are done cooking, serve them warm in the tortillas with the cilantro sauce and any other toppings you like. Make them more filling by adding refried beans or bean dip to each tortilla. Leftovers can be stored in separate airtight containers for up to 5 days.
Notes
- Nutrition information is based on serving two fajitas with corn tortillas and the entire cilantro sauce portion.
- Use corn, almond flour, or cassava flour tortillas to keep the recipe gluten-free; check labels for assurance.
- The addition of smoked paprika and the creamy cilantro sauce are recent updates to enhance flavor.
- Taste and adjust salt and red pepper flakes in the cilantro sauce to suit personal spice and seasoning preferences.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 439 kcal
% Daily Value*
| Calories | 439kcal | 22% |
| Carbohydrates | 42g | 14% |
| Protein | 16g | 32% |
| Fat | 24g | 37% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 11g | 65% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.003g | 0% |
| Sodium | 1041mg | 43% |
| Potassium | 464mg | 10% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 2445IU | 49% |
| Vitamin C | 84mg | 93% |
| Calcium | 147mg | 15% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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