Vegan Fajitas
Smoky, sizzling, and loaded with color, these plant-based fajitas are the kind of weeknight dinner that genuinely earns its place in the regular rotation. Thick-sliced portobello mushrooms bring a meaty, satisfying bite that holds up beautifully to high heat, soaking up a bold homemade spice blend of cumin, smoked paprika, chili powder, and cayenne before hitting a screaming-hot cast iron skillet. The trick is cooking the mushrooms undisturbed until they develop deep, charred edges — that caramelization is where all the flavor lives. A trio of bell peppers and sweet yellow onion get the same treatment, softening and blistering until they're tender with just the right amount of char. A final hit of fresh lime juice ties everything together with a bright, citrusy lift that cuts right through the smokiness. Pile it all into warm, lightly charred tortillas and finish with sliced avocado and cilantro if you have them — this one serves four and disappears fast.
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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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