Description
These Portobello Mushroom Fajitas are a vibrant, flavorful vegetarian dish featuring marinated and oven-roasted portobello mushrooms and colorful bell peppers, served with warm tortillas and fresh accompaniments like salsa, guacamole, cilantro, and lime wedges. Perfect for a quick and healthy meal that bursts with Mexican-inspired flavors.
Ingredients
Scale
Marinade and Vegetables
- ¼ cup taco seasoning (homemade or store-bought)
- 2 tablespoons extra-virgin olive oil
- ¼ cup fresh lime juice (from 1 to 2 medium limes)
- 1 ½ pounds portobello mushrooms, cut into thick ½-inch slices
- 1 small red onion, halved and cut into ½-inch-thick slices
- 1 red bell pepper, cut into ½-inch-thick strips
- 1 orange bell pepper, cut into ½-inch-thick strips
- 1 yellow bell pepper, cut into ½-inch-thick strips
To Serve
- 12 (6-inch) tortillas, warmed
- Salsa or hot sauce
- Guacamole
- Fresh cilantro leaves
- Lime wedges
Instructions
- Preheat the oven. Set your oven to 450°F (232°C) and position the rack in the center to ensure even cooking of the vegetables.
- Prepare the marinade. In a large bowl, combine the taco seasoning, extra-virgin olive oil, and fresh lime juice to create a flavorful marinade.
- Marinate the mushrooms. Add the thickly sliced portobello mushrooms to the bowl and toss well, making sure each piece is evenly coated with the marinade.
- Arrange vegetables on a sheet pan. Spread the marinated mushrooms, along with the sliced red onion and colorful bell pepper strips, evenly over a rimmed sheet pan to allow for roasting.
- Roast the vegetables. Place the sheet pan in the preheated oven and bake for 20 minutes, allowing the vegetables to soften and develop rich flavors.
- Optional broil for char. If you prefer a smoky charred flavor, switch your oven to broil and cook the vegetables for an additional 3 minutes, watching closely to avoid burning.
- Warm tortillas and serve. Warm the tortillas and serve the roasted fajita vegetables alongside salsa, guacamole, fresh cilantro leaves, and lime wedges for a customizable and vibrant meal experience.
Notes
- For homemade taco seasoning, blend chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, and pepper.
- You can substitute portobello mushrooms with large cremini mushrooms if desired.
- Adjust the level of lime juice according to taste preferences for acidity.
- Keep an eye during broiling as the vegetables can quickly burn.
- Serve with additional toppings like shredded cheese or sour cream if not vegan.
- Leftover fajita vegetables can be stored in an airtight container in the fridge for up to 3 days.
