Low Sodium Vegan Portobello Fajitas

Total time50 min

Prep time15 min

Cook time20 min

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Ingredients

4 servings

For the fajitas

4 large portobello mushroom caps, stems removed, sliced ½-inch thick
Simple Truth Organic™ Portabella Mushroom Caps Sliced Portobello Mushrooms Mushrooms Portabella Caps Prepacked - 6 Oz Portabella Mushroom Caps Hannaford Portabella Caps Mushrooms
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1 red bell pepper, seeded and sliced into ¼-inch strips
1 yellow bell pepper, seeded and sliced into ¼-inch strips
1 medium yellow onion, halved and sliced into ¼-inch half-moons
3 tbsp olive oil, divided
2 tbsp fresh lime juice

For the spice blend

1 tsp chili powder
1 tsp ground cumin
½ tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
¼ tsp cayenne pepper (optional)

For serving

8 small flour tortillas
Chef's tip
Warm briefly before folding to improve flexibility.
1 avocado, sliced or mashed (optional)
¼ cup fresh cilantro, roughly chopped (optional)
1 lime, cut into wedges (optional)

Instructions

1
In a large mixing bowl, whisk together the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne (if using) with 2 tablespoons of the olive oil and the lime juice until combined.
2
Add the sliced portobello mushrooms, bell peppers, and onion to the bowl and toss to coat evenly in the spice mixture. Let the vegetables marinate at room temperature for 15 minutes.

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