I got that craving for oven fajitas the other day and just had to have ’em. I decided to switch things up a bit this time and use portobello caps in place of the chicken, and add a little smoky chipotle powder to the spice mix. These Chipotle Portobello Oven Fajitas are simply a new twist on the classic, so if you don’t want to use portobellos or don’t have chipotle powder, check out the original Easy Oven Fajitas recipe to see how to use chicken or check out the original spice mix.
There was an interesting lesson at the grocery store that I wanted to share with you. While standing in the produce section checking out the mushrooms, I noticed that they had portobello mushrooms sold in two ways: prepackaged in groups of three for $5.99, or loose mushroom caps for $6.59/lb. Portobello mushrooms are very light and fluffy, so I decided to take my chances and bag up two of the caps that were priced per pound instead of buying the package of three. And guess what? The two caps only weighed out to 0.40 pounds and cost $2.64! Had I bought three loose caps it would have cost me $3.95 compared to the prepack of three for $5.99. Long story short, look at prices closely! Compare “per item” prices to “per pound” prices to make sure you’re getting the best deal.
P.S. As long as your tortillas don’t contain lard (or other miscellaneous animal ingredients), this recipe is vegan! Woot!
Chipotle Portobello Oven Fajitas
- 1 Tbsp chili powder* $0.30
- ½ tsp chipotle powder $0.05
- ½ tsp onion powder $0.05
- 1 tsp cumin $0.10
- ½ tsp garlic powder $0.05
- 1 tsp sugar** $0.02
- ½ tsp salt $0.02
- 2 portobello mushroom caps $2.64
- 2 bell peppers (any color) $2.94
- 2 yellow onions $0.69
- 3 Tbsp olive oil $0.48
- 8 small (6 inch) flour tortillas $1.16
- 1 avocado $1.49
- Handful cilantro (optional) $0.25
- 1 fresh lime $0.50
- Preheat the oven to 400ºF. In a small bowl, stir together all the ingredients for the fajita spice mix
- Slice the portobellos, bell peppers, and onions into ¼ inch wide strips. Place the sliced vegetables in a large 9x13 inch casserole dish or on a large baking sheet. Drizzle the olive oil over the vegetables then sprinkle the fajita spice mix over top. Use your hands to toss the vegetables until everything is well coated in oil and spices.
- Roast the vegetables in the fully preheated oven for 40 minutes, or until the vegetables are slightly wilted and the edges have a nice brown color. Stir the vegetables half way through the roasting time to make sure everything gets even exposure to the hot air.
- After removing the vegetables from the oven, squeeze fresh lime juice over top. Sprinkle chopped cilantro over the vegetables. To serve the fajitas, scoop a small amount of the roasted vegetables into each tortilla and add a slice of avocado.
**The small amount of sugar in this recipe helps caramelize the vegetables and give everything that grilled or charred flavor that is characteristic of fajitas.
Step by Step Photos
Begin by preheating the oven to 400ºF. In a small bowl, stir together 1 Tbsp chili powder, 1/2 tsp chipotle powder, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1 tsp cumin, 1 tsp sugar, and 1/2 tsp salt.
The chili powder I use is made by McCormick and is mild (no spiciness). The chipotle powder, on the other hand, IS spicy, but also lends a wonderfully smoky flavor. The sugar in the fajita spice mix helps caramelize the edges of the vegetables, giving them that characteristic fajita flavor.
Next, slice two portobello caps, 2 bell peppers, and 2 yellow onions into 1/4 inch wide strips. Place the sliced vegetables in a large (9×13 inch) baking dish, or on a large rimmed baking sheet. You want the vegetables to have as much room as possible. If they’re too crowded, they will trap steam as they cook and will kind of “stew” in their own juices instead of getting nice and browned on the edges.
Drizzle 3 Tbsp olive oil over the vegetables, then sprinkle the prepared fajita seasoning over top.
Use your hands to toss the vegetables in the oil and spices until everything is evenly coated.
Roast the vegetables in the preheated oven for 40 minutes, or until they are slightly wilted and have browned on the edges. Stir the vegetables half way through the roasting time to make sure everything gets even exposure to the hot air. After baking, squeeze lime juice over the vegetables and top with chopped cilantro.
To serve, scoop a small amount of the fajita vegetables into each small tortilla and add a slice of fresh avocado.
Seriously, these Chipotle Portobello Oven Fajitas are probably one of my favorite vegan recipes!