Delicious Vegan Portobello Fajitas Recipe

These simple fajitas make an easy, satisfying dinner, and great for busy weeknights. (You can even slice the veggies and

make the taco seasoning

ahead of time for an even quicker throw-together!) The recipe calls for two bell peppers but I used four different colors, taking half of each pepper for maximum rainbow effect 😉 For a different variation, try adding some garlic or chipotle, then personalize with your own favorite toppings!

Vegan, gluten-free, Makes about 6 fajitasIngredients
2-3 large portobello mushrooms
2 bell peppers
1 onion
1 Tbsp. taco seasoning (see below)
Juice of 1/2 lime
1 Tbsp. olive oil (sub water/broth for oil-free)
6 corn tortillas (or other tortilla)
Toppings of choice: avocado, guacamole, salsa , dairy-free cheese, cashew sour cream, nutritional yeast (I use this brand )

{For the taco seasoning – yields about 3 Tbsp.}
1 Tbsp. chili powder
1 1/2 tsp. cumin
1 tsp. oregano
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. paprika
1/2 tsp. salt
1/4 tsp. cayenne pepper (optional – if you like heat)

Directions
Remove stems of mushrooms, spoon out gills if desired, and wipe tops clean. Cut into about 1/3 inch thick slices.
Thinly slice bell peppers and onion.
Make taco seasoning if necessary (combine all ingredients in a bowl).
In a large skillet over medium heat, add 1 Tbsp. olive oil (or water/broth for oil-free) and the peppers and onions. Cook about 2 minutes.
Add mushrooms and 1 Tbsp. taco seasoning.
Stirring occasionally, cook another 7-8 minutes or until softened. Add juice of 1/2 lime (or more) and stir. Salt if necessary and turn off heat.
While the veggies are cooking, prepare your toppings of choice.
Warm the tortillas if desired.
Spoon the fajita mixture into the center of tortillas, and serve with toppings of choice.