5 from 15 votes
Vegan Fajitas with Creamy Cilantro Sauce
Vegan Fajitas with Creamy Cilantro Sauce feature roasted portobello mushrooms, bell peppers, and onions seasoned with a blend of chili powder, cumin, garlic powder, smoked paprika, and salt. Served with warm tortillas and a blended sauce made from fresh cilantro, lime juice, hemp hearts, garlic, and red pepper flakes, these fajitas offer vibrant flavors and textures.
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings:
4
Calories:
439 kcal
Course:
Main Course
Cuisine:
Mexican
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 439
% 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.