One Pan Vegan Portobello Fajitas

You’ll love how easy these fajitas are to make! All you’ll need is one sheet pan, three ingredients, and a couple spices you probably have in your pantry already. This recipe pairs perfectly with our homemade vegan tortillas. 

We love to cook but at the end of the night having what seems like a million dishes to clean is getting a bit old. This recipe is great because all you need is a knife, cutting board, a sheet pan and some serving plates! Forget the forks and knives too because this dish is best eaten by hand. 

This recipe is:

Ingredients and Substitutions

This recipe is great for experimenting. So many delicious options. Here’s what we’ve chosen. You should get creative and trying out your own ideas. They will turn out yummy we promise!

• Multi colored peppers – We used red, yellow and orange peppers but any color pepper will suffice. Totally up to you and your preferences!
• Onions – We love onions. The flavor these onions add to the fajita is magical. But they can be omitted.
• Portobello mushrooms – We went for the portobello mushrooms because they’re so meaty and a great juicy bite. If you don’t have portobello mushrooms on hand any mushroom could work! The taste and bite will be different but delicious nonetheless.
• Cumin – This spice is pretty essential to the flavor of a fajita. Of course it can be omitted.
• Smoked Paprika – Paprika is just so wonderful especially the smoky paprika flavor. If you don’t have smoked paprika on hand, regular paprika is a great substitute.
• Garlic powder – Who doesn’t love garlic…if you don’t have garlic powder at home you can actually use chopped up garlic cloves into the pan to roast with the other veggies.
• Chili powder – Chili powder gives a mild to moderately spicy kick to the fajita filling.
• Salt – Salt is the perfect ingredient that really amplifies the flavors of everything else it’s paired with. Salt also help the veggies sweat out their juices while they cook. Of course salt can be omitted. Once the veggies are finished cooking toss coconut aminos or regular braggs aminos to add in that salty taste.
• Tortillas – We made homemade flour tortillas for this recipe. Store bought tortillas are of course perfect for this recipe as well. If you’re looking to keep this recipe gluten free use corn tortillas or gluten free flour tortillas.

If you tried one of our recipes or found our articles helpful, let us know in the comments below how it turned out!

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Peace,
Luna & Nate

One Pan Vegan Portobello Fajitas

Recipe by Cooking Up Vegan Course: Main EntreeCuisine: MexicanDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

1

hour 

Total time

1

hour 

15

minutes

You’ll love how easy these fajitas are to make! All you’ll need is one sheet pan, three ingredients, and a couple spices you probably have in your pantry already.

Ingredients

• 7 Medium 7 Portobello mushrooms

• 1 Large 1 Onion, white

• 4 Medium 4 Peppers, multi colored

• 1 Tbsp 1 Cumin powder

• 2 Tbsp 2 Chili powder

• 1/2 Tbsp 1/2 Garlic powder

• 1 Tbsp 1 Smoked paprika

• 2 Tbsp 2 Cooking oil, Optional

Directions

• Scrap out the gills of the portobellos with a spoon.

  • 

• Slice the mushrooms, peppers and onions into 1/4 inch thick strips.

  • 

• Place all the veggies on a sheet pan and mix in the spices including oil.

• Bake 375 degrees F for 45 min to 1 hour. Be sure to mix the veggies on the tray about every 25 minutes.

• Once out of the oven and cool to touch, warm up your favorite tortillas and start making these delicious vegan fajitas.

Notes

• How to Store Leftovers – Once the fajita filling has completely cooled, place in an airtight container in the fridge. The mushroom and pepper filling should be good for up to 4-5 days. The fajita filling can also be stored in the freezer for 2 months.

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