Portobello Fajitas
Healthy roasted portobello mushroom fajitas - vegetarian and vegan options
Servings: 6 fajitas
Calories: 180kcal
Equipment
- cast iron skillet
- sheet pan
Ingredients
For the portobello fajitas:
- 4 portobello mushrooms sliced
- 3 Tablespoons olive oil
- ½ teaspoon smoked paprika
- ½ teaspoon chilli powder
- ¼ teaspoon cumin
- ¼ teaspoon garlic powder
- ⅛ teaspoon salt
- 1 red pepper sliced
- 1 onion sliced
- 6 small flour tortillas (6 inch)
Optional toppings:
- avocado
- tomato
- shredded lettuce
- crumbled queso fresco
- pico de gallo
- pickled jalapenos
Instructions
- slice your vegetables and heat your oven to 450℉
- Mix the oil, chilli powder, cumin, smoked paprika, salt and garlic powder together. Using a brush, brush each side of the mushroom slices with a bit of oil and place on a large baking sheet. Bake in the oven for 20 mins
- While the mushrooms are cooking, heat a cast iron skillet to medium high heat.
- Add the red pepper and onion to the cast iron pan and cook while turning frequently to prevent burning. The vegetables are ready when they have begun to soften - about 5 minutes.
- Arrange the roasted portobellos along with the red peppers and onions on a plate along with the tortillas, or lettuce wraps if you prefer. Top with lettuce, tomatoes, queso fresco, and avocado, etc. Salsa and hot sauce also make excellent additional toppings. Enjoy!
Notes
For vegan fajitas, please omit the queso fresco
Nutrition
Calories: 180kcal | Carbohydrates: 21g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 264mg | Potassium: 328mg | Fiber: 2g | Sugar: 4g | Vitamin A: 754IU | Vitamin C: 27mg | Calcium: 41mg | Iron: 1mg