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EASY PORTOBELLO FAJITAS (30-MINUTES)

Portobello Fajitas – Quick and easy to make using 1 pan and ready in 30 minutes, these mushroom fajitas make a healthy and delicious plant-based weeknight meal!

top down view of easy portobello mushroom fajitas topped with jalapeno guacamole on corn tortillas on a wooden serving board.

This vegan portobello fajitas recipe with meaty mushrooms, colored bell peppers and sliced onion sauteed with smoky spices and served with warmed corn tortillas is perfect when you need a quick and easy weeknight meal!

Add creaminess to your portobello mushroom tacos by adding smashed avocado with a squeeze of lime. It’s a healthy combination of veggies all tucked and folded in a gluten free corn tortilla.

Easy and delicious, I pretty much think they’re the best vegan mushroom fajita tacos ever!

top down view of ingredients used to make portobello mushroom fajitas.

Ingredients You’ll Need

In this recipe, portobello mushrooms are sauteed with bell pepper, onion and spices, then folded into tacos and served with your favorite taco toppings for a delicious and hearty vegan main dish.

Here is everything you will need:

  • Bell peppers – Use 3 of any combination of colored peppers you like – green, red, orange and yellow.
  • Portobello mushroom – You’ll need 2 whole portobello mushroom caps (or 8 oz.), cut into to 1/3 inch slices. You might find them already precut too. If you don’t care for the gills underneath, use a spoon to scrape them off.
  • Onion – Any color will do – white, yellow or red. Use your favorite or whatever you have on hand.
  • Spices – I have listed cumin, smoked paprika and garlic powder. You can vary this up by switching the smoked paprika to plain paprika or chili powder.
  • Corn tortillas are my favorite and they’re gluten free, but flour tortillas are great too!
  • Garnish – Top off your tacos with the optional avocado, diced jalapenos, cilantro and squeeze of lime.

Looking to add more protein?

A can of black beans will add another 8 grams of protein per serving! Drain, rinse and add them towards the end of cooking, all it takes is a few minutes to warm them up.

top down view of mushroom fajitas cooked in a skillet.

How To Make Mushroom Fajitas

  • In a large skillet, heat oil or water over medium heat, add the onions, peppers, cumin, smoked paprika, garlic powder and salt, toss to combine.
  • Add in the mushrooms and saute, gently stirring the mushrooms carefully, until peppers and portobellos are soft, about 10 – 15 minutes.
  • Smash or slice the avocado. I smashed mine and added the juice of 1 lime and about 2 tablespoons of diced jalapeno and generous pinch of salt.
  • Warm the tortillas. Layer each tortilla with the mushroom-pepper mix, top with avocado and cilantro. Add a squeeze of lime over top. A little hot sauce would be great too!

Simple and easy, Portobello Mushroom Fajitas right to your table in under 30 minutes!

top down view of easy portobello mushroom fajitas on corn tortillas on a wooden serving board.

Serving Suggestions

Turn your mushrooms tacos into an even heartier meal with any of these delicious sides, soup and bowl ideas:

How To Store Leftovers

  • Refrigerator: Leftovers will keep for 5 days in the refrigerator, stored in a covered container.
  • Freezer: This mushroom fajitas is freezer friendly and freezes well for up to 2 – 3 months. To freeze, let cool completely and store in freezer safe containers (affiliate link) or ziplock baggies. Let thaw before reheating.
  • Reheat: Simply re-warm on the stovetop over low heat until warmed through, adding a little water so it doesn’t stick to the pan. Alternatively, reheat in the microwave using 30 – 60 second intervals, stirring after each, until warm.

side angle view of easy portobello mushroom fajitas topped with jalapeno guacamole on corn tortillas.

More 30-Minute Meal Ideas

If you try this easy mushroom recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

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EASY PORTOBELLO FAJITAS (30-MINUTES)

This vegan fajita taco recipe is perfect when you need a quick and easy weeknight meal!

  • Author: Julie | The Simple Veganista
  • Prep Time: 10 min
  • Cook Time: 15 min
  • Total Time: 25 minutes
  • Yield: 6 Tacos, Serves 3 1x
  • Category: Entree
  • Method: stovetop, saute
  • Cuisine: Vegan

Ingredients

Scale
  • 1 tablespoon olive oil or 1/4 cup water (for water saute)
  • 2 portobello mushrooms
  • 1/2 large onion, sliced
  • 3 bell peppers (any combo of red, orange, yellow or green), sliced
  • 3/4 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon mineral salt, or to taste

To Serve

  • 2 avocados
  • 1 jalapeno, minced
  • cilantro sprigs
  • 2 limes
  • 6 corn or flour tortillas

Instructions

In a large skillet, heat oil or water over medium heat, add the onions, peppers, cumin, smoked paprika, garlic powder and salt, toss to combine.

Add in the mushrooms and saute, gently stirring the mushrooms carefully, until peppers and portobellos are soft, about 10 – 15 minutes.

Smash or slice the avocado. I smashed mine and added the juice of 1 lime and about 2 tablespoons of diced jalapeno and generous pinch of salt.

Layer each tortilla with the mushroom-pepper mix, top with avocado and cilantro. Add a squeeze of lime over top. A little hot sauce would be great too!

Makes 6 tacos, serves 3

Notes

Change up the smoked paprika using:

  • regular paprika
  • chili powder
  • or smoked chipotle powder for spiciness (use 1/2 – 3/4 teaspoon)

To round out the nutritional profile, add a can of black beans (drained and rinsed), for more protein, in the last 5 minutes of cooking.

Nutritional information is calculated using corn tortillas.

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14 Comments

  1. This was a HIT for meatless Monday! Thanks so much for this one. Yum! Best wishes from the Ribout family.

  2. Allison Kappler says:

    SO good and so easy – even my non-vegetarian/vegan husband loved!

    1. Julie | The Simple Veganista says:

      Yay, we are so glad you both enjoyed the recipe! Thanks for sharing, Allison!

  3. OMG!!! These were so good. It does not get better than this. Thank you for all of these amazing recipes you share with us

  4. Larisa Garpstas says:

    LOVED this recipe! So easy for sure! Short list of ingredients but still a delish meal! Love that you have the nutritional facts attached! I’ll be back for more of you ideas!! Thank you!

  5. Hi Julie,

    I am new to being vegan and want to thank you for your delicious and simple recipes!!! I am looking forward to trying them everyday and have enjoyed the mushroom fajitas and the creamy broccoli pasta. I would like to know if you are a chef. Again thank you so much for sharing it is greatly appreciated.

  6. Judd Conway says:

    If you want to add protein and still have it look like more traditional fajitas, use soy curls. If you don’t know what they are or where to find them, search for Butler Foods. When hydrated and seasoned they are very much like the chicken strips one finds in “regular” fajitas. They are also minimally processed

  7. Just made these for dinner. Perfect and so simple to make.

    These will definitely become part of the regular rotation.

    1. Julie | The Simple Veganista says:

      So glad you enjoyed these yummy fajitas! Thanks for sharing, Jamie!

  8. I made these today for lunch and they were so fresh and delicious! Thank you for the great recipe :)

  9. I made these tonight, cooking them on the grill to make them smokey, and they were a HUGE hit. My wife and daughters rarely agree on foods, and they loved them—including my daughter who’s not big on mushrooms. My youngest called them “restaurant quality,” and told me I should make them often. Thanks so much for the recipe!

    1. Julie | The Simple Veganista says:

      You had me at ‘on the grill’ – how delicious is that! Im’s so glad they were a hit with the family, makes my day! YAY :)

  10. Can’t wait to try this – it looks so good! I never thought of using portobellos, I always use beans.

    1. Julie | The Simple Veganista says:

      I hope you love it. Let me know what think! You can always add a can of black beans at the end of cooking to up the protein if you want. Enjoy!

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