Description
Portobello Mushroom Fajitas with Bell Peppers combine meaty and earthy mushrooms with sweet, crunchy colorful bell peppers in warm whole wheat tortillas, seasoned with a blend of spices and fresh herbs. This quick, vibrant, and plant-based recipe is perfect for an easy weeknight dinner or a healthy weekend treat, offering a delicious balance of smoky, tangy, and fresh flavors that everyone will enjoy.
Ingredients
Scale
Main Ingredients
- 4 large Portobello mushrooms, cleaned and sliced into thick strips
- 3 bell peppers (red, yellow, and green), cored and sliced into thin strips
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 4 slices smoked turkey bacon, chopped
- 2 tablespoons olive oil
- 1 teaspoon ground cumin (natural)
- 1 teaspoon smoked paprika (natural)
- 1 tablespoon vegetarian Worcestershire sauce (natural)
- Juice of 1 fresh lime
- 1/4 cup fresh cilantro, chopped
- Salt and black pepper, to taste
To Serve
- 8 whole wheat tortillas
- Plant-based sour cream (optional)
- Shredded plant-based cheese (optional)
- Fresh avocado slices (optional)
- Homemade salsa (optional)
Instructions
- Prepare the Vegetables: Thoroughly clean the Portobello mushrooms and slice them into thick strips. Core and slice the bell peppers into thin strips. Chop the onion and mince the garlic cloves to prepare all the veggies for cooking.
- Cook the Smoked Turkey Bacon: In a large skillet over medium heat, cook the chopped smoked turkey bacon until crisp to release savory smoky fats that will enhance the dish.
- Sauté the Vegetables: Add olive oil to the skillet with the cooked turkey bacon. Toss in the onions and garlic first, stirring until softened and fragrant. Next, add the sliced mushrooms and bell peppers. Sauté until the vegetables are tender but still slightly crisp, stirring frequently to ensure even cooking and caramelization.
- Spice it Up: Sprinkle ground cumin, smoked paprika (natural), salt, and black pepper over the sautéed vegetables. Pour in the vegetarian Worcestershire sauce (natural) for tangy umami flavor. Stir everything together and cook for another 2 minutes to blend the flavors perfectly.
- Finish with Freshness: Remove the skillet from heat. Squeeze fresh lime juice over the vegetable mixture and toss in chopped cilantro. This adds a bright and herbal note that balances the smoky and savory elements in the fajitas.
- Warm and Assemble Tortillas: Warm whole wheat tortillas in a dry skillet or microwave until soft and pliable. Spoon the warm portobello mushroom and bell pepper mixture onto each tortilla, then fold or roll as desired. Add optional toppings such as plant-based sour cream, shredded plant-based cheese, avocado slices, or salsa if you like.
Notes
- Don’t overcrowd the pan when sautéing; cook mushrooms and peppers in batches if needed to get a good sear and avoid sogginess.
- Use fresh ground cumin and smoked paprika (natural) for the best flavor impact.
- Lime juice adds a bright tangy balance to the smoky spices.
- Try substituting or adding fresh oregano or parsley along with cilantro for different herbal notes.
- Keep warmed tortillas wrapped in a clean towel to stay soft and ready for rolling.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 fajita
- Calories: 260
- Sugar: 6g
- Sodium: 430mg
- Fat: 10g
- Saturated Fat: 1.2g
- Unsaturated Fat: 7.8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 5mg
Keywords: Portobello mushroom fajitas, vegetarian fajitas, plant-based fajitas, bell pepper fajitas, quick fajita recipe, healthy fajitas, gluten-free fajitas
