These New Mexico inspired vegan Portobello Fajitas will take your taste buds to the Southwest! They are an easy weeknight meal.
These Portobello Fajitas are made in minutes in a cast iron skillet or grill pan. You could also make them on the grill. Serve them on a tortilla with avocado or guacamole, vegan sour cream and salsa.
I vacationed in New Mexico a few years ago and ate a mushroom fajita pretty much every day. The vegan fajitas were made with Portobello mushrooms, red and green bell peppers, and onion. They were served with corn tortillas, rice, and refried beans.
Of course I cannot leave out the famous red and green salsas that New Mexico is famous for. If you visit New Mexico and the server asks "red or green," but you want both, order "Christmas."
I reminisced about that vacation while I was making these Portobello Fajitas. I am not sure what the restaurants used to season the veggies, but I used tamari, cumin, and chili powder, and was pleased with the results.
This is an overview of the ingredients. To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
- Portobello mushrooms: Adds a meaty texture and umami flavor.
- Bell peppers: I used red bell pepper and green bell pepper, but you could use whatever combination of bell peppers you like.
- Onion: Cooked onion adds a sweet, savory, pungent flavor.
- Tamari: I used low sodium gluten free tamari because I like to control the amount of sodium. It adds a salty umami flavor.
- Cumin and chili powder: Add warm spice flavors that are found in taco seasoning.
- Salt and pepper: To enhance the flavors and add flavor.
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Step 1 : Mix low sodium gluten free tamari, cumin, chili powder, and water. Set aside.
Step 2 : Slice portobello mushrooms, red pepper, and onions. Place veggies in the marinade. Marinate for at least an hour.
Step 3 : Cook the vegetables in a large skillet or grill pan (cast iron works best) on the stovetop. You can also cook this recipe on a grill.
I suggest assembling these mushroom fajitas right before serving. The marinated veggies will last up to 5 days in an airtight container in the fridge.
📖 Variations / Additions
- Marinade: cayenne pepper, chipotle powder or adobo sauce, smoked paprika, onion powder, garlic powder
- In place of or in addition to the mushrooms: Tofu, tempeh, vegan crumbles
- Other veggies: cauliflower, broccoli
- Restaurant Style Salsa
- Vegan sour cream
- Avocado slices
- Shredded vegan cheese
- Extra limes
- Rice or Mexican Cauliflower Rice
- Refried beans
🌮 Vegan Mexican Recipes
Switch up taco night by making these vegan fajitas!
*Don't forget to come back and leave your feedback and star rating.
I originally posted this recipe February 9, 2015. I added new photos and text when I republished it.
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- Cast iron skillet or grill pan
- ½ cup low sodium gluten free tamari
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 4 cups water
- 2 portobello mushrooms
- 1 red pepper
- 1 green pepper
- 1 medium onion
- Olive oil
- Salt and pepper
- 8-10 corn or 4-6 brown rice tortillas
- Mix tamari, cumin, chili powder, and water in a bowl large enough to hold the veggies. Set aside.
- Wipe the portobello mushrooms and remove the gills.
- Slice vegetables into long strips and put in the marinade. Marinade the vegetables for at least an hour.
- Pour olive oil onto a cast iron skillet. Place the vegetables in the skillet. You can also use a grill pan or cook on a grill. Cook until tender, adding salt and pepper near the end of cooking. If using a grill or grill pan, cook until you see grill marks.
- Serve with tortillas and salsa.
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
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