PORTOBELLO FAJITAS #cauliflower #mushroom #vegetarian #breakfast #easy

PORTOBELLO FAJITAS #cauliflower #mushroom #vegetarian #breakfast #easy

We've been out and about a ton this mid year (LOVE travels!) and just returned home from three mind blowing a long time in my preferred spot on earth – Yellowstone! It resembles a mystical wonderland where consistently feels like another, stunning experience.

The mountains, pine trees, and natural air totally fill my spirit and invigorate my internal being. So after a truly necessary break, I'm back in real life joining a couple of my preferred things – mushrooms, Mexican sustenance, and vivid plants!

These straightforward fajitas make a simple, fulfilling supper, and incredible for occupied weeknights. (You can even cut the veggies and make the taco flavoring early for a significantly snappier put together!)

The formula calls for two ringer peppers yet I utilized four unique hues, taking portion of each pepper for most extreme rainbow impact. For an alternate variety, take a stab at including some garlic or chipotle, at that point customize with your own preferred garnishes!

PORTOBELLO FAJITAS #cauliflower #mushroom #vegetarian #breakfast #easy

Also try our recipe : Vegan Gumbo #vegan #vegetarian #vegetable #easy #breakfast


  • 2-3 large portobello mushrooms
  • 2 bell peppers
  • 1 onion
  • 1 Tbsp. taco seasoning (recipe below)
  • Juice of 1/2 lime
  • 1 Tbsp. olive oil (sub water/broth for oil-free)
  • 6 corn tortillas (or other tortilla)

  • Avocado, guacamole, salsa, dairy-free cheese, cashew sour cream, nutritional yeast (I use this brand)


  • 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)


  1. Remove stems of mushrooms, spoon out gills if desired, and wipe tops clean. Cut into about 1/3 inch thick slices.
  2. Thinly slice bell peppers and onion.
  3. Make taco seasoning if necessary (combine all ingredients in a bowl).
  4. 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.
  5. Add mushrooms and 1 Tbsp. taco seasoning.
  6. 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.
  7. While the veggies are cooking, prepare your toppings of choice.
  8. Warm the tortillas if desired.
  9. Spoon the fajita mixture into the center of tortillas, and serve with toppings of choice.

Post a Comment