Poblano and Portobello Fajitas

Plate of Poblano and Portobello Vegan Fajitas with a bowl of guac, salsa and peppers

For a brief period of my childhood, my family lived in New Mexico, and you better believe while there we ate our fair share of Mexican food. I floated the river of authentic refried beans and slow cooked carnitas and garden fresh salsa and loved it. My little palette is in foodie heaven and I barely even notice it. Those are the days.

But I don’t live in New Mexico anymore. I live in Kansas, which means Mexican food isn’t very authentic or plentiful. I may be part of Sweden, Ireland and Germany but I crave stupid the amount of goodness of the southern border. Lucky for me, John too. The solution? Make it yourself.

Poblano Pepper to make our Poblano and Portobello Fajitas recipe

In fact, we eat some form of Mexican food at least three times a week, whether it’s a quick lunch at Chipotle, a black bean enchilada, or an impromptu taco bar. We can’t get enough stuff. But one food I haven’t tried at home is fajitas – one of my favorite dishes to order at restaurants.

Something about sizzling peppers and huge plates of self-serve and assembly – too much to be ridiculous – makes me feel like a queen. A true foodie’s dream dish if you ask me.

Portobello Mushrooms to make our Poblano and Portobello Vegan Fajitas recipe

The Origins of Fajitas

The history of fajitas is not very clear. But it is believed that they were discovered by Mexican cowboys in the Rio Grande Valley of Texas. They started appearing on menus in the 1960s and have steadily increased in popularity since then.

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One of the early fajita vendors (Otilia Garza’s Round-Up Restaurant) serves warm tortillas with steak, guacamole, pico de gallo and grated cheese. It’s unclear when peppers and onions became such a common addition, but that’s how we most commonly see them served. Our version is not original, but vegetable take the concept.

Pan peppers and onions for Vegan Fajitas
Pan fry portobello mushrooms to make vegan fajitas

These fajitas stay vegan thanks to their juicy and satisfying bell peppers and poblano and portobello mushrooms, sauteed with just a few simple spices.

They’re not carnitas, but certainly delicious on their own. I feel full after just two, which means a lot to me – a true quantity eater. I guess a giant spoonful of guac doesn’t hurt either.

Plate filled with Poblano and Portobello Fajitas for a delicious vegan dinner?
Plate of Vegan Fajitas topped with guacamole?

If you’re not a fan of mushrooms, ignore them or add your favorite meat. For the vegetarian version, choose scrambled eggs or black beans. And to keep this gluten-free, just opt ​​for corn tortillas – I opted for flour because that’s how fajitas are traditionally served.

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Count this recipe for inspiration and proof that fajitas could be vegan and still be very tasty. Ole!

Plate of Easy Vegan Fajitas with lime wedge

Poblano and Portobello Fajitas

Simple vegan fajitas with portobellos mushrooms and poblano and peppers, made even more satisfying with a healthy dollop of guac.

Preparation time 10 minute
Cooking time 20 minute
Total Time 30 minute
Portion 3 (2 servings of tacos)
Course Main course
Cook Gluten Free, Mexican Inspired, Vegan
Freezer Friendly No
Is it fixed? 2-3 Days

Ingredients

  • 1 tablespoon olive or coconut oil
  • 1 intact pepper poblano (remove seeds and thinly slice)
  • 2 medium peppers (remove seeds and thinly slice)
  • 1 intact jalapeo (remove seeds and thinly slice)
  • 1 medium yellow or white onions (cut into thin rounds)
  • 2 big large portobello mushroom* (stem removed // wipe clean and thinly sliced)
  • 2 medium ripe avocado
  • ~1 tablespoon lime juice (juice of 1/2 lime according to the original written recipe)
  • Sea salt, cumin & garlic powder
  • 1 tsp A1 steak sauce (optional // for mushrooms)
  • 6 small flour or corn tortilla (corn for gluten free eaters)
  • Fresh Shallots, Hot Sauce, Coriander, Salsa (optional)

instructions

  • Heat a large skillet and medium skillet over medium-high heat. Once hot, add a little olive or coconut oil to a large skillet, then the onions and peppers. Season with plenty of salt, cumin and garlic powder.
  • Cook until softened and slightly caramelized, stirring frequently. Set aside and cover to keep warm.
  • At the same time, add a little oil to a medium skillet. Then add the mushrooms. Season with a pinch of salt and once softened and browned (see photo), add a pinch of A1 (vegan friendly) for more flavor (optional). Remove from heat, set aside and cover.
  • Prepare the guacamole by adding the avocado to a bowl then adding the lime juice and a pinch of salt. Fresh cilantro and onions are optional.
  • Warm the tortillas in the microwave or oven and you’re good to go. Serve the tortillas with bell peppers and onions, mushrooms, guacamole, and any other toppings you wish such as salsa, hot sauce, and cheese or sour cream (for non-vegans).

Nutrition (1 of 3 portion)

Portion: 1 two servings of tacos Calories: 362 Carbohydrate: 42.4 g proteins: 7.9 g Fat: 20.4 g Saturated fat: 2.9 g Polyunsaturated fats: 3 g Monounsaturated fat: 12.5 g Trans fat: g Cholesterol: mg Sodium: 38.2 mg Potassium: 1046.7 mg Fiber: 14.8 g Sugar: 7.1 g Vitamin A: 3550 IU Vitamin C: 228.5 mg Calcium: 70 mg Iron: 2 mg