Red Meat Allergy Friendly Vegan Fajitas
Total time35 min
Prep time15 min
Cook time20 min
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Learn more →Ingredients
4 servings
For the spice blend
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp chili powder
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp cayenne pepper
- ½ tsp salt
- ¼ tsp black pepper
For the fajitas
- 4 large portobello mushroom caps (about 1 lb), stems removed, sliced ½-inch thick
- 1 red bell pepper, cored and sliced into ¼-inch strips
- 1 yellow bell pepper, cored and sliced into ¼-inch strips
- 1 green bell pepper, cored and sliced into ¼-inch strips
- 1 large yellow onion, halved and sliced into ¼-inch half-rings
- 3 tbsp olive oil, divided
- 2 tbsp fresh lime juice (from about 2 limes)
For serving
- 8 small flour tortillas
- 1 avocado, pitted and sliced (optional)
- ¼ cup fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
In a small bowl, combine the cumin, smoked paprika, chili powder, garlic powder, onion powder, cayenne, salt, and black pepper. Stir until evenly mixed.
- 2
Place the sliced portobello mushrooms in a large bowl and toss with 1 tbsp of the olive oil and half of the spice blend until evenly coated. In a separate bowl, toss the sliced bell peppers and onion with the remaining 1 tbsp olive oil and the remaining spice blend.
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