These easy portobello mushroom fajitas come together in just 30 minutes! Oven roasted caramelized bell pepper, onion, and portobello mushroom caps make for perfect vegetarian fajitas.
Say hello to a delicious and easy vegan dinner: these 30 minute vegan portobello fajitas.
Making fajitas with portobello mushrooms really gives it that “meaty” feel.
Thick strips of mushroom are roasted to caramelized perfection along with sliced bell pepper and onion.
Bell pepper and onion are classics for fajitas (remember these fajita veggies?)
The fajita filling is so delicious I could eat it straight from the pan!
How to make portobello fajitas
Step 1: Preheat your oven to 450 degrees. High heat helps the fajita vegetable filling cook faster and get those yummy browned edges that are so delicious.
Step 2: Add the sliced portobello mushrooms, red bell pepper, and onion to a large glass baking dish. You can also use a sheet pan, but I prefer the edges on a baking dish for easier stirring.
Add the salt, pepper, cumin, chili powder, garlic powder, onion powder, paprika and olive oil and use your hands to toss the veggies until coated in oil and spices.
Step 3: Roast the veggies at 450 for 15 minutes, then remove from the oven to stir.
Roast an additional 5 – 15 minutes, until browned and caramelized.
Step 4: Once the vegetables are done cooking, squeeze half of a fresh lime over the top before serving. This is not optional in my opinion, it really makes all of the flavors pop!
For this recipe, we used corn tortillas, but you can also use flour or gluten free, whatever you prefer.
Toppings for Fajitas
This is one of the few recipes that I would willingly eat straight from the pan (tortillas are optional in my opinion).
Portobello fajitas are so mouthwateringly good.
The texture is amazing, and the perfect spice blend mixed with fresh lime juice is simply irresistible.
The flavor from the spices gives it that smoky fajita taste and the mushrooms are indescribably delicious when roasted this way.
This would be a great dinner to make for Taco Tuesday!
Are you making this recipe? I want to see! Don’t forget to tag me on instagram @buildyourbite and hashtag #buildyourbite with your recipe creations!
More Mexican Inspired Recipes
- Ultimate Vegan Quesadillas
- Cilantro Lime Cauliflower Rice
- Vegetarian Enchiladas
- Vegan Queso Dip
- Enchilada Tofu Burrito Bowls
- Easy Vegan Taco Bake
- 5 Minute Homemade Refried Beans
Be sure to pin this recipe for later and follow Build Your Bite on Pinterest for all the latest delicious recipes!
Did you make this recipe? Be sure to leave a star rating below!
- 4 large portobello mushroom caps, sliced (16 oz if you buy pre sliced)
- 1 large onion, sliced
- 1 bell pepper, sliced
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon paprika
- ¼ cup olive oil
- Juice of ½ lime
- 8 yellow corn tortillas, for serving
- sliced avocado, for serving
- Preheat oven to 450 degrees
- Add mushrooms, onion, and bell pepper to a large glass casserole dish
- Add salt, pepper, cumin, chili powder, garlic powder, onion powder, paprika and olive oil
- Use your hands to mix until vegetables are evenly coated with oil and spices
- Bake at 450 degrees for 15 minutes, then remove from oven to stir
- Bake an additional 5-10 minutes, until roasted and caramelized
- Once vegetables are done roasting, squeeze half of a lime over them and stir
- Serve on corn tortillas with sliced avocado
Amount Per Serving: Calories: 191Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 309mgCarbohydrates: 22gFiber: 5gSugar: 6gProtein: 3g