Name: Vegetarian Fajitas from the Pantry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: For the Portobello Mushrooms 2 large portobello mushrooms (sliced into ¼” slices); 2 tablespoons olive oil; 1 tablespoon soy sauce; 1 lime (juiced); 1 teaspoon chili powder; 1 teaspoon garlic powder; ½ teaspoon ground cumin; ½ teaspoon paprika; Other Fajita Ingredients 1 tablespoon olive oil; 1 red bell pepper (sliced into ¼” slices); 1 green bell pepper (sliced into ¼” slices); 1 yellow bell pepper (sliced into ¼” slices); 1 red or sweet onion (sliced into ¼” slices); 2 garlic cloves (minced); Serving suggestions: tortillas (lime wedges, hot sauce, cilantro, avocado, salsa, guacamole, etc)

These straightforward Vegetarian Fajitas have quickly become one of our regular meals! This good fajita recipe is tender portobello mushrooms cooked with plenty of fresh peppers, and sweet onion tossed in an straightforward kitchen-made seasoning blend and piled high in warm tortillas. These well-seasoned fajitas are a great after-work dinner recipe the whole family will love!

Worth keeping any type of fajitas, but these vegetarian fajitas might simply be my all-time regular fajita recipe! Vegetarian fajitas made with portobello mushrooms are surely not your old-style fajitas made with chicken, steak or shrimp, but simply my take on flavorful fajitas based on various fajita dishes that I have ordered at some of my regular restaurants.

This dish makes for the dependable light (yet filling) dish that can quickly be cooked on busy weeknights, yet it’s completely worthy enough to serve when hosting friends for dinner. These fajitas are packed with flavor, made with nutrient-rich ingredients, and they’re FAST to throw together. The seasoning mix is especially good, but so unfussy to make with particularly few ingredients!

Ingredients in this vegetarian fajitas recipe:

These portobello fajitas are packed with deliciousness thanks to my kitchen-made fajita seasoning blend, a mix of veggies and all of your regular fajita toppings. Here’s what you’ll need:

Portobello mushrooms. Meaty and satisfying, the portobello mushrooms in this method soak in all of the seasoning and truly bulk up these fajitas.
Seasoning. To give these portobello fajitas tons of flavor, we’re marinating the mushrooms in a good blend of olive oil, soy sauce, lime juice, chili powder, garlic powder, cumin and paprika.
Peppers. Red, green, and yellow bell peppers are the ones I chose to use, but feel free to use any combination of peppers you want. You could also add some poblano peppers into the mix for a different flavor.
Onion + garlic. A must for any fajita recipe!
For topping. Use your go-to extras for topping these fajitas – diced avocado or guacamole, salsa, hot sauce, jalapeños and/or fresh cilantro.

How to make vegetarian fajitas:

Making fajitas has never been easier or more satisfying with these savory veggie fajitas! You can have these mouth-watering fajitas on the table in less than 30 minutes, including prep! Here’s the key steps to make them and you’ll find the full, printable recipe at the bottom:

Marinate and cook mushrooms. Combine the sliced mushrooms, olive oil, soy sauce, lime juice, and spices in a small bowl. Cover and place in the fridge to marinate for at least five minutes, but up to one hour. Then, sauté the mushrooms in a heated skillet for about 2-3 minutes per side.

marinate portobello mushrooms in seasoning and sauté

Cook the bell peppers and onion. Add the bell pepper and onions and cook, stirring occasionally until they have softened and started to caramelize around the edges – about 8 to 10 minutes. Add the garlic, followed by the mushrooms and cook for another 2 minutes, or until the garlic is fragrant.

Serve the fajitas in warm tortillas (or over a bed of rice) and piled high with your choice of toppings. Enjoy!

portobello mushroom fajitas served in tortillas

How to warm tortillas:

Whether you’re using flour or corn tortillas, you’ll want to warm them up following these instructions. It will help them to fold and hold ingredients without breaking. It will also make them more well-seasoned and the overall dish tastier. Here’s a few ways that you can warm the tortillas:

Wrap a stack of 5 tortillas in a damp paper towel and microwave for 15-30 seconds at a time until warmed through.
Place on a gas stovetop over a medium/low flame — place the tortilla right on the flame on the stovetop and flip after 10-15 seconds.
Cook in a hot, dry skillet, griddle, cooktop, or grill grates — flip after 10-15 seconds.

Customize your vegetarian fajitas:

Make them spicy. If you like a little kick in your Mexican food, add in 1/8 teaspoon cayenne pepper to the spice blend and/or cook a finely diced jalapeño with the bell peppers.
Add more veggies. You could add in zucchini, poblano peppers, tomatoes or corn. Genuinely, the options are endless!
Toppings. By adding your choice of toppings and extras, you can genuinely make these fajitas your own! See below for a list of options.

What to serve with portobello fajitas:

The old-school way to serve fajitas is wrapped in tortillas with rice and beans on the side. I always make a batch of my Instant Pot Mexican Rice whenever we’re enjoying Mexican food. It’s worth the pot and simple! Mexican Street Corn would be an reliable side with this meal too. If you like sauces, the Tequila Avocado Sauce from these salmon burgers would be memorable!

Topping Suggestions:

Guacamole or sliced avocado
Sour cream or Greek yogurt
Grated cheese or vegan nacho cheese sauce
Slaw
Pico de gallo
Salsa
Fresh cilantro
Lime wedges

What A regular here go-to about this dish is that it’s simply so unfussy to make with minimal ingredients! These sizzling Vegetarian Fajitas are on my regular dinner menu rotation, and they’re always a hit.