Chipotle Portobello Oven Fajitas
Chipotle Portobello Oven Fajitas are an easy and flavor packed dinner perfect for the summer. They're vegan, too!
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Servings: 4 (two fajitas each)
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 chili powder I use is a mild blend made by McCormick. It is not spicy at all and contains barely any salt. If using a different brand, make sure to adjust the salt and/or chipotle accordingly. **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.