Sheet Pan Portobello Fajitas

3 soft tortillas folded in half on a white blue plate filled with red pepper slices, purple onion slices and mushroom slices drizzled with white sauce, red salsa and guacamole.

Sheet Pan Portobello Fajitas

This recipe for portobello mushroom fajitas is a delicious, meatless alternative to the classic fajita. With its spicy Tex-Mex flavor and a mix of colorful peppers, onions, and meaty portobello mushrooms, it is a quick and easy dish that will disappear from your table in no time.

Course Main Course

Cuisine Dairy-free, Egg-free, Gluten-free, Mexican, Nut-free, Soy-free, Tex-Mex, Vegan, Vegetarian

Keyword mushroom fajitas, vegan portobello recipe

Prep Time 10

Baking time 20

Total Time 30

Servings fajitas

Calories 266kcal

Author Nandor Barta

Equipment

Ingredients

6 Small tortillas try our flourless red lentil tortillas

Fillings

1 Red onion (medium)
3 Bell pepper (red, yellow, green)
2 Large portobello mushrooms
2+½ Tbsp Fajitas spice mix see below
2 Tbsp Olive oil
Salt and Pepper to taste

Homemade fajitas spice mix

½ tsp Hot chili powder or flakes
2 Tbsp Sweet smoked paprika powder
1+½ tsp Ground cumin seeds
1+½ tsp Garlic powder
1+½ tsp Oregano

Toppings

6 Tbsp Guacamole
6 Tbsp Salsa
6 Tbsp Sour cream try our vegan sour cream
6 Tbsp Black beans

US Customary - Metric

Instructions

Making the filling

The EASIEST way to make veggies for fajitas is in a sheet pan.
Peel and slice onion ¼-inch (4-5 mm) wide.
Wash and slice bell peppers also ¼-inch (4-5 mm) wide.
Rinse portobello mushrooms if they are dirty. Otherwise, just gently clean them with a damp towel. Cut the stems and slice them ¼-inch (4-5 mm) wide.
Place parchment paper in a sheet pan. Place all veggie and mushroom strips on it, preferably in one layer.
Sprinkle them with olive oil and season them with half of the fajitas spice mix, salt, and pepper. Mix them with tongs.
Roast them in a preheated oven of 430 Fahrenheit (220 degrees Celsius).
After 10 minutes, take the sheet pan out, turn the veggies with tongs and sprinkle them with the other half of the spice mix. Roast them for 10 more minutes. Fajitas veggies are best served sizzling hot.

Assemble your fajitas

Take a soft tortilla. (Most of the store-bought brands are vegan)
Place a couple of mushroom strips, bell pepper, and onion slices in the middle of the tortilla.
Then scoop some guacamole, salsa, black beans, and sour cream on top. Enjoy!

Video

Notes

Use a sheet pan with parchment paper. We recommend using a sheet pan because it has sides. If you use a baking sheet, the juices from the veggies during roasting might not flow off of it.
Cut veggies into equal strips. This is to make sure the vegetables are ready at the same time.
Place veggies in batches on the sheet pan. They will be easier to mix, match, and serve if they are grouped.
Hot and sweet together? – If you prepare the veggies for kids or people who don’t like spicy food, roast hot chili peppers separate from all other veggies. If you roast hot chili peppers and bell peppers together, the juices of the hot chili peppers may make the sweet bell peppers also spicy and hot.
Other ways to make fajitas veggies. After preparing and cutting your veggies, you can use other ways to get them ready like 1) Sautee them in a cast-iron skillet or grill pan or griddle or 2) Grill them in aluminum foil drip pans on your BBQ.

Nutrition