30-Minute Vegan Sheet Pan Portobello Mushroom Fajitas
Author: 
Recipe type: Vegan, Entree, Lunch
Cuisine: Mexican-Inspired, Tex-Mex
Cook time: 
Total time: 
Serves: 4-6
 
30-Minute Vegan Sheet Pan Portobello Mushroom Fajitas. All you need is one pan and 30 minutes to make the most delicious, easy, and healthy weeknight dinner. Sheet pans for the win!
Ingredients
  • 1 tsp each - smoked paprika, chipotle chile pepper powder, garlic powder, onion powder, cumin, and kosher salt
  • 1 TBS fresh oregano
  • ½ tsp fresh ground black pepper
  • 1 LB portobello mushrooms, stems and gills removed, sliced in about ½" thick slices
  • 1 small red bell pepper, thinly sliced
  • 1 small green bell pepper, thinly sliced
  • 1 small yellow bell pepper, thinly sliced
  • 1 small white onion, thinly sliced
  • 1 jalapeno, sliced
  • Flour tortillas, for serving
  • Fresh avocado, for serving
  • Lime wedges, for serving
  • Fresh Cilantro, for serving
Instructions
  1. Preheat oven to 425 degrees
  2. In small bowl combine smoked paprika, chipotle powder, garlic powder, onion powder, cumin, salt, pepper, and oregano. Mix to combine.
  3. In a large bowl toss sliced mushrooms, bell peppers, onions, and jalapeños with avocado oil, fresh lime juice, and seasoning mix. Transfer to a parchment paper lined baking tray. Bake on the middle rack of the oven until the vegetables and mushrooms and veggies are tender, tossing every 10 minutes or so, 20 to 30 minutes minutes. For extra char, broil on high for 5 more minutes.
  4. While the veggies are baking, heat tortillas and prepare toppings.
  5. Serve portobello fajita mix in warm flour tortillas. Finish with toppings of choice and enjoy!
Recipe by Eat Figs, Not Pigs at https://www.eatfigsnotpigs.com/30-minute-vegan-sheet-pan-portobello-mushroom-fajitas/