These Vegan Fajitas with roasted portobello mushrooms and sautéed onions and peppers is absolutely delicious, and very nutritious!
Three corn tortillas topped with all the fixin’s has 450 calories, 11 grams of fiber and 17 grams of protein. Add to that: 70% RDA of Vitamin A, 315% Vitamin C, 76% Calcium and 24% Iron. And this doesn’t include the optional avocado, brown rice or refried beans!
Looking at these stats for one vegan dish, it’s hard to understand how the protein and calcium deficiency myths gained traction and continue to be two of the most common questions vegans get asked.
We used corn tortillas in our recipe because they’re made with only corn and water. They contain no refined flour or oil. Most flour tortillas we’ve found here in Ecuador have either oil or lard, and we haven’t found any whole wheat tortillas, so we opted for the healthier non-GMO corn tortillas. If you can find oil and lard free whole wheat flour tortillas, feel free to use those instead of corn.
We like using my Grandpa’s Vegan Dipping Hot Sauce on our vegan fajitas, but you can use your favorite salsa. Just be sure to get a salsa without oil or a lot of added sugar, as most store-bought brands contain one or both.
The avocado, brown rice and Refried Beans are optional since this is already a filling and high calorie meal without them. However, they make great companions for these Vegan Fajitas! These are also fantastic topped with a little Vegan Cashew Sour Cream!