Sheet Pan Portobello Fajitas

What You Need:

-Chili Powder -Chipotle Powder -Onion Powder -Cumin -Garlic Powder -Sugar -Salt

-Portobello Mushroom Caps -Bell Peppers -Yellow Onions -Oil -Flour Tortillas -Avocado -Cilantro -Lime


Begin by preheating the oven to 400ºF. In a small bowl, stir together chili powder, chipotle powder, onion powder, garlic powder, cumin, sugar, and salt.

Prep Spice Blend


I used 8 oz. portobello caps, bell peppers (any color), and yellow onions for my fajitas.

Prep Vegetables


Slice the vegetables into strips about ¼-inch wide. I also cut the portobello strips in half, so the pieces aren’t quite so large. Place the sliced vegetables on a large sheet pan.

Slice Vegetables


Drizzle olive oil over the vegetables, then sprinkle the prepared fajita seasoning over top.

Add Spice Blend


Use your hands to toss the vegetables in the oil and spices until everything is evenly coated, then make sure the vegetables are spread out over the baking sheet in an even layer.

Toss Together


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 halfway through the roasting time to make sure everything gets even exposure to the hot air.

Roast Vegetables


After roasting, squeeze lime juice over the vegetables and top with chopped cilantro.

Top With Lime And Cilantro


To serve, scoop a small amount of the fajita vegetables into each small tortilla and add a slice of fresh avocado.

Serve In Tortillas

Ready to Make it?