Vegan Portobello Fajitas
Meaty portobello mushrooms are the real star here, soaking up a smoky, citrusy marinade of chili powder, cumin, smoked paprika, and fresh lime juice before hitting a screaming-hot skillet. That high-heat cook is what makes the difference — the mushrooms get deeply browned and tender while the bell peppers and onion pick up those irresistible charred edges. Everything is completely plant-based from the first step to the last, with no swaps or substitutions needed to make it work. The spice blend comes together in one bowl, the whole filling cooks in a single pan, and dinner for four is on the table without much fuss. Warm, lightly charred tortillas hold everything together, and a little mashed avocado and fresh cilantro on top take it from weeknight simple to genuinely crave-worthy. Squeeze a lime wedge over the whole thing right before you eat and you'll wonder why you ever bothered with the restaurant version.
About FigFig 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
- 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!