Portobello Fajitas #easy #vegetarian

These basic fajitas make a simple, fulfilling supper, and incredible for occupied weeknights. (You can even cut the veggies and make the taco flavoring early for a much speedier put together!)

The formula calls for two chime peppers however I utilized four unique hues, taking portion of each pepper for most extreme rainbow impact 😉 For an alternate variety, have a go at including some garlic or chipotle, at that point customize with your own most loved fixings!

Also try our recipe Portobello Mushroom Bacon

Quick and easy Portobello Fajitas make a flavorful, satisfying weeknight meal! Personalize them with your own favorite toppings! Vegan & gluten-free.

Ingredients

2-3 large portobello mushrooms
2 bell peppers
1 onion
1 Tbsp. taco seasoning (see below)
Juice of 1/2 lime
1 Tbsp. olive oil (sub water/broth for oil-free)
6 corn tortillas (or other tortilla)
Toppings of choice: avocado, guacamole, salsa, dairy-free cheese, cashew sour cream, nutritional yeast (I use this brand)

{For the taco seasoning - yields about 3 Tbsp.}

1 Tbsp. chili powder
1 1/2 tsp. cumin
1 tsp. oregano
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. paprika
1/2 tsp. salt
1/4 tsp. cayenne pepper (optional - if you like heat)

Directions

Remove stems of mushrooms, spoon out gills if desired, and wipe tops clean. Cut into about 1/3 inch thick slices.
Thinly slice bell peppers and onion.
Make taco seasoning if necessary (combine all ingredients in a bowl).
In a large skillet over medium heat, add 1 Tbsp. olive oil (or water/broth for oil-free) and the peppers and onions. Cook about 2 minutes.
Add mushrooms and 1 Tbsp. taco seasoning.
Stirring occasionally, cook another 7-8 minutes or until softened. Add juice of 1/2 lime (or more) and stir. Salt if necessary and turn off heat.
While the veggies are cooking, prepare your toppings of choice.
Warm the tortillas if desired.
Spoon the fajita mixture into the center of tortillas, and serve with toppings of choice.