Fajitas... I WILL eat them in any form, any time! Chicken, steak or my latest favorite- ALL VEGGIES! These fajitas made with portobello mushrooms is loaded with so many of the best Mexican flavors/spices and it does not disappoint!
Portobello mushrooms take on all the flavors of this simple but flavorful blend of seasonings, especially if you have time to let it all marinate in the fridge for a few hours before cooking.
Since mushrooms have that rich umami/savory flavor, it is a perfect substitution for meat because they already have a meat-like texture! You could, of course add some meat to this dish as well to get the best of both worlds! Simply double up on the spices and red wine vinegar. My husband doesn't like mushrooms so that's typically what I end up doing for him.
Portobello mushrooms are low in calories, high in fiber and packed with selenium, potassium, B-vitamins and vitamin D!
Why red wine vinegar? Red wine vinegar really brightens up the earthy/savory flavors of the mushrooms and helps the onions caramelize as you they start to cook down. You can absolutely skip it if you don't have any on hand!
Portobello Mushroom FajitasCourse: MainCuisine: Mexican
This vegetarian fajita recipe is so delicious you wont even realize you're eating so many veggies in one meal! The seasoning gives so much flavor to the meaty and hearty portobello mushroom, black beans and bell peppers! Enjoy!
2-4 fajita tortillas
1 portobello mushroom, wash it really well and slice it into thick, long strips (see pictures)
½ white onion- sliced thinly
½ bell pepper- sliced thinly
½-1 jalapeno (remove seeds for less heat/spice)
½ cup canned black beans, drained and washed
1 teaspoon onion powder
2 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon paprika
½ teaspoon black pepper
½ teaspoon annatto powder (optional)
Salt per taste
2 teaspoon red wine vinegar
2 tablespoon oil (reserve 1 tsbp for cooking)
Cilantro for garnish
- In a large bowl carefully combine all vegetables. Mushrooms might break, that’s okay- it will still taste great!
- In a small bowl combine all dry ingredients, mix well so that the flavors distribute evenly throughout
- Add 1 tablespoon oil and red wine vinegar to large bowl of vegetables. Try to coat the vegetables as well as possible then add dry ingredient mixture.
- If time allows, cover and refrigerate for 4-6 hours (or longer)
- In a non-stick pan, heat 1 tablespoon oil over medium and cook vegetables for 7-9 minutes, continuously mixing. I use tongs to move vegetables around to avoid breaking (all) the mushroom strips.
- And it's ready!! So quick right! Serve with all your favorite fajita toppings. We love tex-mex style fajita toppings- shredded cheese, guacamole, pico de gallo, sour cream, Mexican rice, and salsa!