Name: Portobello Vegan Fajitas Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 2 chipotle peppers in adobo sauce (+ 1 tablespoon sauce); 1/3 cup low sodium vegetable broth; 2 tablespoons fresh squeezed lime juice; 1/2 teaspoon granulated garlic; 1 teaspoon chili powder; 1 teaspoon cumin; 1/4 teaspoon fine sea salt; 3-4 tablespoons avocado oil (or any high smoke point oil); 4 large portobello mushrooms (remove stems & cut caps into 1/2″ slices); 2 large bell peppers (red and green, cut into 1/4″ strips); 1 large red onion (cut into 1/4″ strips); Fresh cracked pepper, to taste; Fine sea salt, to taste; 8 6-inch corn tortillas (warmed, see notes); Vegan sour cream (homemade or store-bought); Chopped cilantro, lime wedges, guacamole, and rice (optional)

Jump to Recipe

Introduction

These Portobello Vegan Fajitas offer a smoky, flavorful twist on a classic favorite. Made with tender sautéed mushrooms and a zesty chipotle sauce, they’re perfect for a satisfying plant-based meal that’s quick and easy to prepare.

The image shows two white plates each holding a soft tortilla wrap filled with several layers. The first layer inside the tortilla is grilled dark brown pieces of meat, topped with bright slices of red and yellow bell peppers and onions. There are dollops of white sour cream on top, along with some chopped green cilantro leaves. A wedge of lime is placed on the side inside the tortilla. Surrounding the plates are a halved avocado with a large brown pit visible, a lime cut in half, a clove of garlic, a small bunch of fresh green cilantro in a white bowl, and a black bowl filled with more grilled vegetables. The background surface is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 chipotle peppers in adobo sauce (+ 1 tablespoon sauce)
1/3 cup low sodium vegetable broth
2 tablespoons fresh squeezed lime juice
1/2 teaspoon granulated garlic
1 teaspoon chili powder
1 teaspoon cumin
1/4 teaspoon fine sea salt
3-4 tablespoons avocado oil (or any high smoke point oil)
4 large portobello mushrooms (stems removed, caps sliced into 1/2″ pieces)
2 large bell peppers (red and green, cut into 1/4″ strips)
1 large red onion (cut into 1/4″ strips)
Fresh cracked pepper, to taste
Fine sea salt, to taste
8 6-inch corn tortillas (warmed)
Vegan sour cream (homemade or store-bought)
Chopped cilantro, lime wedges, guacamole, and rice (optional)

Instructions

Step 1: Add the chipotle peppers, adobo sauce, vegetable broth, lime juice, granulated garlic, chili powder, cumin, and salt to a blender. Blend on high until smooth, then set the fajita sauce aside.
Step 2: Heat a large skillet over high heat and add 1-2 tablespoons of avocado oil. When the oil shimmers, add the sliced portobello mushrooms. Let them sear undisturbed for 2-3 minutes to develop a brown crust.
Step 3: Stir the mushrooms and cook for another 2-3 minutes, lowering the heat slightly if needed. Season with salt and pepper. Optionally, deglaze the pan with a splash of sherry or broth to lift the browned bits. Remove mushrooms from the pan and set aside.
Step 4: Using the same skillet, heat 2 tablespoons of oil over medium-high heat. Add the onions and bell peppers, seasoning with salt and pepper. Stir occasionally, allowing them to brown and lightly char for about 6-8 minutes until tender.
Step 5: Add the cooked mushrooms back to the pan along with the prepared fajita sauce. Stir frequently to avoid burning and adjust the heat as needed. Cook for 1-2 minutes to blend the flavors, then remove from heat.
Step 6: Serve the fajita mixture immediately with warmed corn tortillas. Top with vegan sour cream, chopped cilantro, lime wedges, guacamole, and rice as desired.

Tips & Variations

For extra depth, try deglazing the pan with a splash of dry sherry or vegetable broth after searing the mushrooms and sautéing the peppers and onions.
Substitute portobello mushrooms with large cremini or shiitake mushrooms for a different texture and flavor.
Warm the corn tortillas wrapped in a damp cloth over a skillet or in the microwave to keep them pliable and soft.
Add sliced jalapeños or a dash of smoked paprika for extra heat and smokiness.

Storage

Store leftover fajita filling in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat, stirring occasionally until warmed through. Keep tortillas separate and warm them just before serving to maintain their texture.

How to Serve

The image shows a close-up of a sandwich stacked with several layers. At the bottom is a white bun base, topped with a slice of red tomato and green lettuce leaves. Above this is a thick, dark brown grilled patty with visible char marks, covered by another layer of green leafy vegetables. A slice of fresh avocado rests on top of the patty, adding a creamy and smooth texture. Around the sandwich, there are yellow grilled bell pepper slices and roasted carrot sticks, all placed on a white marbled surface. The overall look is colorful and fresh, with a focus on the sandwich and its layered ingredients. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the fajita sauce ahead of time?

Yes, the fajita sauce can be made in advance and stored in the refrigerator for up to 3 days. This helps the flavors meld even more before cooking.

Are portobello mushrooms a good substitute for meat in fajitas?

Absolutely. Portobello mushrooms have a meaty texture and absorb flavors well, making them an excellent plant-based alternative in fajitas.