Portobello Vegan Fajitas

Get your weeknight sizzling In just 30 minutes with these Portobello Vegan Fajitas. They are spicy, smoky, subtly sweet and robust! The flavors come together when the seared veggies meet the homemade fajita sauce. It's mouth-watering good!

Course Entree

Cuisine Mexican, Vegan

Prep Time 15

Cook Time 15

Total Time 30

Servings People

Calories 295kcal

Author Melissa Huggins

Ingredients

Fajita sauce

2 chipotle peppers in adobo sauce + 1 tablespoon sauce
⅓ cup vegetable broth , low sodium
2 tablespoons lime juice , fresh squeezed
½ teaspoon granulated garlic
1 teaspoon chili powder
1 teaspoon cumin
¼ teaspoon salt

Fajitas

3-4 tablespoons avocado oil (or any high smoke point oil)
4 large portobello mushrooms , remove stems & cut caps into ½" slices
2 large bell peppers , cut into ¼" strips
1 large red onion , cut into ¼" strips
Fresh cracked pepper , to taste
Salt , to taste

To Serve

8 6" corn tortillas , warmed (*see note)
vegan sour cream (homemade or store-bought)
*Optional chopped cilantro, lime wedges, guacamole and rice

US Customary - Metric

Instructions

Fajita Sauce

Add all the fajita sauce ingredients to a blender. Blend on high until smooth. Set aside

Fajitas

Heat a large pan over medium-high heat (*see note). When it's very hot, add 1-2 tablespoons of oil. As soon as the oil gets hot and shimmery, add the mushrooms (you should hear a sizzle). Don't move the mushrooms around the first 2-3 minutes. This will give them time to sear and brown on one side.
Now give them a stir and let them brown for another 2-3 minutes. Once they have reduced their size and are fully browned, sprinkle with a generous pinch of salt & pepper. (*optional: to deglaze, splash some sherry into the pan - this will pick up some brown bits and add more flavor to your mushrooms). Remove from heat and place mushrooms on a plate or bowl.
Heat the same large pan between medium and medium-high heat. When it's hot, add 2 tablespoons of oil. As soon as the oil gets hot and shimmery, add the onions and peppers (you should hear a sizzle). Now add a generous pinch of salt & pepper. Stir occasionally, but don't move them around too much, so they have time to get nicely browned and somewhat charred. This will create a robust flavor. Sauté until lightly tender and browned about 6-8 minutes. (*optional: to deglaze, splash some sherry into the pan)
Now add the cooked mushrooms and fajita sauce. You'll want to stir frequently at this point to prevent burning the sauce. Taste for seasoning and add if needed. Cook for 1-2 minutes and remove from heat. Serve immediately.

Notes

* Cleaning Mushrooms: Use a dry, slightly damp paper towel or a soft brush to clean each mushroom. Mushrooms are like sponges and will absorb a lot of water which can make the mushrooms soggy. * The brown gills can be gently scraped if desired. They make the vegetable mixture a little darker, but it doesn't affect the taste. I usually leave them intact.

*Sauteéing Mushrooms: don't overcrowd the pan when sauteéing the mushrooms or they will steam instead of searing. They need lots of room. You may need to cook the portobellos in two batches.

*Warming Tortillas: Place a tortilla in a cast iron or stainless steel skillet over medium heat (don’t add oil). Cook for 30 seconds on each side. Remove and cover with a slightly damp dish towel to keep soft & warm. Repeat with remaining tortillas. *Start this step before the fajitas are finished so everything will be nice and hot.

*Quicker option: You can cook the mushrooms at the same time as the onions and peppers, just use 2 separate pans.

Nutrition