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Plants Not Plastic

Easy Portobello Fajitas

5 from 1 vote
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!
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Prep Time 6 minutes
Cook Time 14 minutes
Total Time 20 minutes
Servings: 3 cups
Course: Main Course
Cuisine: Mexican
Calories: 36.5
Ingredients Equipment Method Notes

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

Equipment

  • large nonstick frying pan or saute pan

Method
 

  1. Cut your vegetables into strips, with the onions thinnest, bell pepper next, and the Portobello thickest.
  2. 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].
  3. 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.
  4. Add chili powder, pepper, and any other desired spices and cook for an additional 1-2 minutes.
  5. Sprinkle with lime juice, toss one more time, and turn off the heat.
  6. 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.
  7. Enjoy!

Notes

  1. You'll know the pan is ready when you can sprinkle water into the pan and the droplets 'dance' in the pan.
  2. 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.