Low Iodine 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
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
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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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.

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