Anti Inflammatory Vegan Portobello Fajitas

Total time50 min

Prep time15 min

Cook time20 min

4.5

(9)

Anti Inflammatory Vegan Portobello Fajitas

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the fajitas

4 large portobello mushroom caps, stems removed, sliced ½-inch thick
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
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!