I got that craving for fajitas the other day and just had to have ’em. I decided to switch things up a bit from my usual oven fajitas and use portobello caps in place of the chicken. I also added a little smoky chipotle powder to the spice mix to keep things interesting. These Chipotle Portobello Oven Fajitas are a new and welcome twist on the classic. A little squeeze of lime on top and a slice or two of creamy avocado, and you have a really tasty meat-free dinner.
See this recipe used in my weekly meal prep.
Pay Attention to Portobello Pricing
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 pre-packed container 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.
Meal Prep It!
The filling for the fajitas works great as a meal prep. Just pack up the roasted mushroom, pepper, and onion mix in a lunch container with a slice of lime and a couple of tortillas. When it’s time for lunch, remove the tortillas and lime, reheat, then fill the tortillas, squeeze your lime, and enjoy!
For the avocado, I suggest slicing a few slices off the whole avocado each day. Only the exposed surface will darken, and it only darkens slightly (it doesn’t turn completely black like mashed avocado). Darkening of the avocado does not mean it is spoiled, it just means that it has been exposed to oxygen (like a brown apple), and is still perfectly safe to eat.
Chipotle Portobello Oven Fajitas
FAJITA SPICE MIX
- 1 Tbsp chili powder* ($0.30)
- 1/2 tsp chipotle powder ($0.05)
- 1/2 tsp onion powder ($0.05)
- 1 tsp cumin ($0.10)
- 1/2 tsp garlic powder ($0.05)
- 1 tsp sugar** ($0.02)
- 1/2 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 1/4 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 equipment section above contains affiliate links to products we use and love. As an Amazon Associate I earn from qualifying purchases.
How to Make Portobello Oven 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!