Portobello Mushroom Fajitas

Mushrooms, peppers and onions on a flour tortilla with cotija cheese and cilantro.

No ratings yet

These roasted Portobello Mushroom Fajitas are a delicious meatless meal that even steadfast meat eaters will love. Marinated portobello mushrooms are roasted with bell peppers and onions and piled on toasted tortillas with toppings to create these easy vegetarian fajitas.

Prep Time15

Cook Time22

Total Time37

Course: Main Course

Cuisine: Mexican, Tex-Mex

Diet: Low Calorie, Vegetarian

Keyword: portobello mushroom fajitas

Servings:

Calories: 334kcal

Author: Valerie Brunmeier

Equipment

large rimmed baking sheet

Ingredients

1 pound portobello mushrooms, stems removed (about 4 mushrooms)
1 medium red onion
3 small to medium bell peppers assorted colors (red, orange, yellow - no green)
2 tablespoons olive oil
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper

Mushroom Marinade

1 lime juiced
2 tablespoons olive oil
2 teaspoons smoked paprika
1 teaspoon cumin
½ teaspoon coriander
½ teaspoon granulated garlic or garlic powder
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper

For the Rest

15 ounce can black beans rinsed and drained
8 to 10 street taco sized (5-inch) flour tortillas toasted in a dry skillet

Optional Toppings

sliced avocado tossed with lime juice
cilantro leaves
cotija cheese crumbled
sour cream
hot sauce

Instructions

Preheat oven to 450 degrees F. Coat a large rimmed baking sheet with nonstick cooking spray (I use avocado oil spray).
Core and slice the peppers into ¼-inch thick slices and place in a large mixing bowl. Slice the onion in half and then into ¼-inch thick slices and add to the bowl with the peppers. Drizzle the veggies with 2 tablespoons olive oil, ¼ teaspoon kosher salt, and ¼ teaspoon pepper. Toss well to coat the veggies and pour them on to the baking sheet, spreading them out across the pan. Transfer to the oven for 10 minutes.
Meanwhile, remove the caps from the mushrooms and slice them ¼-inch thick and place them in the empty bowl (it will still be oily from peppers and onions).
In a separate small bowl, combine the marinade ingredients. Pour the marinade over the mushrooms and toss lightly until evenly coated.
After the initial 10 minute cooking time, remove the baking sheet from the oven and push the peppers and onions to one half of the baking sheet. Pour the mushrooms out over the other half and spread out as much as possible (it's okay if they aren't in a single layer, they'll shrink slightly as they cook). Return the baking sheet to the oven and continue to roast for an additional 10 to 12 minutes, or until the veggies are tender.
Meanwhile, add the black beans to a small saucepan and heat over low heat until warmed through.
Place a skillet over MEDIUM-HIGH heat. Add as many tortillas as will fit comfortably and toast for a minute or two, per side, or until nicely toasted.
Serve on toasted tortillas with black beans, avocado, cotija, sour cream, hot sauce, and cilantro.

Notes

Nutrition information was calculated for 2 tacos with mushrooms, peppers, onions and black beans without optional toppings.

Cleaning Portobello Mushrooms

Place them, cap side up, under running water and rinse well. Pop off the stems, if the recipe calls for it, and run water through the gills on the underside. Pat dry with a paper towel.

Fajitas for a Crowd

To make these for a larger group, double the ingredients and use two baking sheets - one for the peppers and onions and one for the portobello mushrooms.

Nutrition