Vegan Fajitas (Oil-Free)
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!
If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.
| Servings | Prep Time |
| 2 servings | 10 minutes |
| Cook Time | Passive Time |
| 20 minutes | 10 minutes |
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These Vegan Fajitas with roasted portobello mushrooms and sauteed onions and peppers is absolutely delicious and very nutritious.
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- 2 large portobello mushrooms or 3 small
- 2 tbsp lime juice
- 1 tbsp tamari
- 1 tsp cilantro dried
- 1 tsp cumin powder
- 1 tsp chili powder
- 1 tsp garlic powder
- 1/4 tsp red pepper flakes
- 3 tbsp vegetable broth
- 1 medium red bell pepper sliced
- 1 medium green bell pepper sliced
- 1 medium onion sliced
- 6 small corn tortillas or oil-free flour tortillas
- 6 tbsp Grandpa's Dipping Hot Sauce optional
- avocado optional
- brown rice optional
- refried beans optional
- In a small bowl combine the lime juice, tamari and portobello mushroom marinade spices. Coat the mushrooms in the marinade and let sit for 10-20 minutes.
- Preheat the oven to 375 degrees.
- Place the mushrooms on a baking sheet or in a baking dish and roast for about 15 minutes or until tender. Saute the veggies and warm the refried beans and rice (if using) while the mushrooms are cooking.
- Slice the peppers and onions into thin slices.
- Heat veggie broth in a large skillet over medium heat.
- Add peppers and onions, toss to coat with the broth, and cook for about 15-20 minutes, stirring occasionally, until veggies are tender and the onions are slightly caramelized. Cover the skillet with a lid to keep the broth from evaporating.
- Put the corn tortillas on a baking sheet and place in the oven for 2 to 3 minutes to warm, or warm in the microwave.
- Slice the portobello mushrooms and avocado (if using).
- Add 1/4 cup refried beans (if using) to each tortilla and top with 1/6 of the sliced portobello mushrooms.
- Add 1/6 of the sautéed onions and peppers to each tortilla.
- Top with a tablespoon of Grandpa's Dipping Hot Sauce or your favorite salsa and enjoy!
Serving size is 3 tortillas loaded with goodness.
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