Portobello mushrooms turn into meaty, savory vegan fajitas with one sheet pan and 30 minutes.
Homemade fajita seasoning:
- 1 tbsp coconut sugar
- 1½ tbsp chili powder
- 1 tbsp cumin
- 1½ tsp garlic powder
- 1¼ tsp paprika
- 1 tsp dried oregano
- ¼-½ tsp cayenne, depending on how spicy you want it
- 1¾ -2 tsp kosher salt
- ½ tsp black pepper
- 2 medium or 3 small portobello mushroom caps, sliced
- 2 cups potato, thinly sliced
- 1 large purple onion, thinly sliced
- 1 large red pepper, sliced
- 1 large green pepper, sliced
- ½ cup olive oil
- 1½ tbsp lime juice
- ⅓ cup freshly chopped cilantro, plus more for topping
- 4 tortillas
- Pickled red onion, for topping
- 1 avocado, sliced thinly, for topping
- Preheat oven to 400˚ F. Line a baking sheet with parchment paper. In a small bowl, combine the coconut sugar, chili powder, cumin, garlic powder, paprika, oregano, cayenne, salt and pepper.
- Add the mushrooms to one bowl and the potato, onion and peppers to a separate bowl. Whisk the olive oil and lime juice together. Add 2 tbsp of the spice blend, 2 tbsp of the oil mixture, and 1 tbsp chopped cilantro to the mushrooms and toss very gently to avoid breaking up the mushrooms. Add the rest of the spice blend, chopped cilantro, and olive oil mixture to the rest of the vegetables and toss well to coat evenly.
- Spread the veggies out on the prepared baking sheet and roast for 25 minutes, stirring halfway. You may need two baking sheets if the veggies don’t fit on one in a single layer.
- Before serving, warm the tortillas directly on the oven racks for 2 minutes.
- Serve the fajita veggies on warmed tortillas topped with pickled onions, avocado, and fresh cilantro.
You could also add tofu to the sheet pan for protein or serve with black or pinto beans. For the meat lover in your family, try adding thinly sliced beef or sliced chicken.
- Category: Dinner
- Method: Oven
- Cuisine: Mexican
Keywords: sheet pan fajitas