These Portobello fajitas are so easy to make, can be pulled together for a quick meal in under 20 minutes, are delicious fresh and even store great for leftovers or weekly meal prep. They go great in a corn tortilla with some beans and guacamole, or can act as a simple topping over rice with a little hot sauce. If you try out this recipe, please share it with me by commenting here or on my YouTube channel, or even tagging me in a photo on Instagram @plantsnotplastic. I read every comment and love hearing from you. Enjoy!
Easy Portobello Fajitas
Equipment
- large nonstick frying pan or saute pan
Ingredients
- 1 small-med yellow onion thinly sliced
- 1.5-2 medium bell peppers red, orange, yellow; sliced slightly larger than the onions
- 2-3 medium Portobello mushrooms (8oz) sliced slightly larger than the bell peppers
- 2 tsp lime juice
- 1/8 tsp ground black pepper
- salt to taste
Optional Seasonings
- 1/2 tsp chili powder
- 1/8 tsp paprika
- 1/8 tsp onion powder
- 1/4 tsp garlic powder
- dash cayenne
Instructions
- Cut your vegetables into strips, with the onions thinnest, bell pepper next, and the Portobello thickest.
- Over high heat, heat your large pan first [note#1], then throw in raw onions and keep them moving until they've softened and started to brown, about 5 minutes [note#2].
- Next add your bell pepper and cook for an additional 2 minutes or so before adding your Portobellos and cooking for an additional 4 minutes or so, until everything has just started to soften.
- Add chili powder, pepper, and any other desired spices and cook for an additional 1-2 minutes.
- Sprinkle with lime juice, toss one more time, and turn off the heat.
- Serve right away on a corn tortilla with beans and guacamole, or over rice. You can also save it and store it for future meals.
- Enjoy!
Notes
- You'll know the pan is ready when you can sprinkle water into the pan and the droplets 'dance' in the pan.
- All cook times are approximate. You are ultimately just trying to cook the onions through enough so they don't taste raw and barely soften everything while still having it keep some of it's fresh crunchiness.
Video Transcript:
Welcome back to Plants Not Plastic. I’m Nikita, and today we are making Portobello fajitas that are delicious, inexpensive, simple, healthy, whole foods, plant based, low fat and oil free.
Fajitas were something I found pretty early into my plant-based journey because they were really easy to throw together, didn’t require a ton of prep, cooked up quick and tasted great with very few ingredients. So hopefully that and the thumbnail were enough of a sell for this one. If not though, these are a healthy, plant based recipe that’s going to cost you less to make, have more fiber, and you’ll get to eat more of it for the same numbers of calories as you would a non-vegan or processed vegan alternative.
Before we get started, though, if you’re not already subscribed and you like this video, click the subscribe button and the bell so you can get notifications whenever I upload a new video. I release new content weekly, would love to have you stick around and always appreciate your support! You can also connect with me on social media for day to day connect and subscribe to my blog for recipe right to your inbox. And drop a comment if you’ve got a recipe request. I’m always looking for new ideas and your wish is close to my command, as long as it’s plant based and I’m creative enough to pull it off. Also, give this video a thumbs up; it does really help.
Diving right in, here’s everything you’ll need to make this recipe. I’ll also leave everything in the description box below along with a link to the blog post with a nutrition label and printable recipe card.
For this one, you are pretty much just prepping veggies and throwing them into a pan. In order, you want to slice your onion smallest, then your bell peppers, and last and thickest you want your Portobello mushrooms.
If you’re not familiar with how to slice onions for fajitas, here’s a quick tutorial. Cut off the top of the bulb to give yourself a flat surface, then cut the onion in half. Peel off the skin, then cut off the root before turning the onion lengthwise and slicing thin pieces from end to end. Once you break up these slices you are going to have nice, perfect little pieces fajitas. Also, I’m not expert chef, but if you want a video on how to properly cut an onion for all types of recipes, drop a comment below, because let’s be honest, I bet you there’s at least half of you who either don’t know how or think you know how but, don’t, and in my humble opinion, knowing how to dice an onion is one of those skills that’ll change up your kitchen game.
I do have a tutorial for how to cut peppers but in it I didn’t cover bell peppers, so let’s do that here. Because, again, I’ve seen this done brutally wrong too many times. Cut off the top and stem and then line your knife up and cut around the bell pepper parallel and flush with the skin on the inside. This is going to separate the pit from the flesh of the bell pepper in one whole piece without making a mess and having seeds go everywhere. Then you just cut off the bottom off of the pit, pull the stem out of the top, and you’re left with the parts you want, with as little mess as possible and easily slice it up from here.
Last, wash the Portobellos, slice off the end of the stems and then slice them up.
Heat a saute pan over medium high heat and once it’s warmed up, throw in the onions. Keep them moving until they’ve browned before adding the bell pepper, cooking those for a few more minutes, and then adding the mushrooms. The beauty of fajitas is they cook fast and aside from the onions, the other veggies can just be eaten raw so you’re really just heating them up and softening them a little.
Once you’ve got everything softened, add your chili powder and pepper and cook for one more minute before adding lime juice and tossing the veggies on last time before removing everything from the heat.
From here you’re ready to serve it up with some beans and guacamole in a tortilla the traditional way, or just use it over top of rice for an easy meal or store it and save it for meal prep. It’s not going to be quite as fresh and nice, but it does still taste really good heated up, so you can make it in advance for recipes later in the week. But these fajitas are fresh and flavorful, and a great, easy summer dish that tastes great and won’t heat up your kitchen because you won’t be cooking for very long.
If you want the recipe for my homemade guacamole, you can find that recipe up here, and if you want more delicious summer options you can check out the full playlist here. And as always, you can head over to the blog for a full recipe card, nutritional label and some pretty photos.
That’s it for today folks. See you next time. Bye!
I’ve made these fajitas numerous times! We love them and they look like they were cooked in oil. Thanks for a healthy fajita recipe. This was my favorite food before going plant based!