Quick & Easy Vegan Fajitas
This vegan fajitas recipe showcases meaty, umami-rich mushrooms, bell peppers, and red onions all wrapped up in warm flour tortillas. Serve them with avocado, cilantro, sour cream, and a squeeze of lime!
Equipment
- Chef's knife
- Cutting board
- Baking trays
Ingredients
- 6 tablespoons olive oil
- 2 tablespoons tamari
- 1 tablespoon ancho chile powder
- ½ tablespoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne
- 1 teaspoon Mexican oregano
- 1 teaspoon sea salt
- ½ teaspoon cracked black pepper
- 3 bell peppers (red, green, or yellow)
- 1 large red onion
- 12 ounces portobello mushrooms
For serving
- 1 can black beans (drained and rinsed)
- 1 avocado (sliced)
- 8 small corn or flour tortillas
- Fresh cilantro and lime wedges
Instructions
- Preheat the oven to 400°F and line 2 baking pans with parchment paper, a silicone baking mat, or aluminum foil.
- Slice the bell peppers and onions into ~¼-inch thick strips. Remove most of the stem of the mushrooms, then slice them into ¼-inch strips as well. Add everything to a large mixing bowl and set aside.
- In a container or small bowl, combine the olive oil, tamari, ancho chile powder, cumin, garlic powder, smoked paprika, cayenne, Mexican oregano, salt, and black pepper.
- Add the mixture to the bowl of veggies and gently toss until they’re evenly coated in the marinade.
- Spread the coated veggies in a single layer on the prepared baking trays. Try not to overcrowd the trays to ensure even roasting. Roast the veggies for 30-35 minutes, stirring halfway, until they’re tender and slightly charred.
- When the fajita veggies are done, warm some corn or flour tortillas in a dry skillet over medium-high heat or directly over the flame if you have a gas stove.
- Spoon some of the roasted veggies onto each tortilla, then top them with cooked black beans, avocado slices, cilantro, vegan sour cream, and a squeeze of lime. Happy eating!
Notes
- Marinate the vegetables: The longer you marinate, the better the flavors. If you have the time, let the vegetables marinate for a few hours.
- Stir the veggies: Stir the mixture halfway to ensure everything roasts evenly.
- Cook on high heat: The high heat helps to char the vegetables, enhancing their flavor and emulating the grill.
- Warm the tortillas: Don’t forget to warm your tortillas for a softer, more pliable wrap. Warming them in a skillet results in a much better texture and flavor than in the microwave.
- Drain the beans: If you’re using them, drain and rinse the canned beans thoroughly to reduce the sodium content and improve flavor.
- Balance the filling: Be careful not to overfill your tortillas to ensure a good balance of flavors and prevent them from tearing.
- Nutritional information is a rough estimate and should not be taken as health advice.
Nutrition
Serving: 1serving | Calories: 332.9kcal | Carbohydrates: 28.6g | Protein: 6.4g | Fat: 22.8g | Saturated Fat: 3.9g | Polyunsaturated Fat: 3.2g | Monounsaturated Fat: 14.4g | Trans Fat: 0.002g | Cholesterol: 0.3mg | Sodium: 1049.6mg | Potassium: 501.5mg | Fiber: 5.6g | Sugar: 4.1g | Vitamin A: 691.9IU | Vitamin C: 4.9mg | Calcium: 86.7mg | Iron: 2.9mg
Don't miss another recipe!Subscribe to our newsletter!