Prepare your taste buds, friends. These umami-filled portobello mushroom fajitas are smoky, satisfying, herby perfection. Inspired by Bouldin Creek Cafe, they’re topped with our 5-Minute Chipotle Pecan Pesto (a fan-favorite also inspired by Bouldin), creating the ULTIMATE flavorful, plant-based meal!
These fajitas are perfect for when you’re craving hearty comfort food, and they come together quickly with just 10 ingredients! We love them on their own or served with a side of jicama slaw or escabeche. Let us show you how it’s done!
How to Make Portobello Mushroom Fajitas
These fajitas start with the classics: bell peppers and onions. We sauté them until tender, bringing out their natural sweetness, then transfer them to the side to make room for the mushrooms.
Next, we prepare the portobello mushrooms for a plant-based “meaty” replacement. Brown the sliced mushrooms on both sides, then add the peppers and onions back to the skillet along with oregano, garlic powder, and salt for LOTS of flavor!
And just like that, these fajitas are ready to make their way into tortillas with refried beans for fiber and protein and Chipotle Pecan Pesto for a smoky sauce that brings it all together.
We hope you LOVE these mushroom fajita tacos! They’re:
Smoky
Satisfying
Fresh
Herby
Super flavorful
& SO delicious!
Enjoy them as a quick weeknight meal or throw a taco party and invite your friends! They’re great on their own or alongside our Crunchy Jicama Slaw, Spicy Pickled Escabeche, or other Mexican-inspired recipes.
More Delicious Taco Recipes
- Roasted Cauliflower Tacos with Chipotle Romesco
- Smoky BBQ Bean Tacos (Vegan, GF)
- Vegan Chorizo Breakfast Tacos
- Crispy Baked Tacos with Pineapple Salsa
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Portobello Fajita Tacos with Chipotle Pecan Pesto
Ingredients
PORTOBELLO FAJITAS
- 2-3 Tbsp avocado or olive oil (DIVIDED)
- 1 medium red onion, halved and thinly sliced (1 medium onion yields ~2 cups or 200 g sliced)
- 1 medium bell pepper, seeds removed and thinly sliced (any color // 1 medium pepper yields ~2 cups or 135 g)
- 4 large portobello mushrooms, stems removed, cut into 1/2-inch slices (4 large mushrooms yield ~5 cups or 200 g)
- 1 ½ tsp dried oregano
- 3/4 tsp garlic powder
- 1/2 tsp sea salt
FOR SERVING
- 1 cup canned refried beans (or homemade // ensure vegan-friendly as needed)
- 8 (6-inch) corn tortillas (or sub flour tortillas)
- 1 batch Chipotle Pecan Pesto
- Cilantro (optional)
Instructions
- Start by preparing the chipotle pecan pesto and refried beans (if using homemade). Set aside.
- Add 1 Tbsp (15 ml) oil to a large skillet and heat over medium-high heat. Once hot, add red onion and sauté, stirring occasionally, until beginning to brown and soften — about 3-4 minutes. Add the bell pepper and cook until tender with a little bite — about 4-5 minutes. Transfer the cooked peppers and onions to a bowl or plate and set aside.
- To the now empty skillet, add 1 Tbsp (15 ml) oil and as many sliced mushrooms as will fit in a single layer in the pan. Allow to cook on one side for 2-4 minutes or until lightly browned, then flip and cook on the other side for another 2-4 minutes. If you have any remaining mushrooms, remove the cooked mushrooms from the skillet and cook remaining sliced mushrooms in 1 Tbsp (15 ml) oil.
- Once all the mushrooms are cooked, turn the heat to low and return all the mushrooms, onions, and bell peppers to the skillet. Add the oregano, garlic powder, and salt. Toss to coat and heat through, then remove from heat.
- If using canned refried beans, heat them in a saucepan or in the microwave until warmed through.
- Warm tortillas by wrapping in a damp paper towel (or kitchen towel) and microwaving for 30 seconds – 1 minute. If using fresh or homemade tortillas, you can warm them one at a time in a cast iron skillet over high heat (or on a hot grill) for 10-20 seconds on each side (or until just warmed), then wrap in a towel to keep warm until serving.
- To serve, top warmed tortillas with refried beans, the portobello fajita filling, chipotle pecan pesto, and cilantro (optional).
- Any leftover pesto can be used in bowls, salads, or as a dip for veggies and crackers. Pesto will keep stored in a sealed container in the refrigerator for 4-5 days.
- Best when fresh. Leftover fajita filling will keep in a sealed container in the refrigerator for 2-3 days. Reheat fajita filling in a skillet over medium heat until warm. Not freezer friendly.
Video
Notes
*Nutrition information is a rough estimate calculated with the lesser amount of avocado oil and a full batch of Chipotle Pecan Pesto.
Marina says
Delicious and healthy recipe! I’m not vegan but enjoyed it thoroughly! It’s on our recipe rotation now.
Amazing! Thanks so much for sharing, Marina! xo
Anne says
Fabulous! My adjustments were minimal but I did add some raw cabbage as a topping. The pesto is fantastic and really adds a lot of extra flavor. I made a half recipe. It took everything in me to not eat all of it but now I’m super excited about lunch tomorrow :-)
We’re so glad you enjoy the pesto and tacos, Anne. And we love your addition – it sounds delicious! Thank you for the lovely review! xo
Alexandria Phillips says
Amazing!! I made a big batch of refried black beans and decided to try these tacos. The whole family loved them. You can easily reduce the oil with a non stick pan, and I did. You can even dry sautee the mushrooms. Love the sauce. Absolutely will make these again.
Whoop! We’re so glad you and your family enjoyed the tacos, Alexandria! Thank you for sharing! xo
SUE says
These are outstanding! The flavors go together remarkably well. We especially live that pecan chipotle pesto! Thanks for this recipe.
We’re so glad you enjoy it, Sue! Thank you for the lovely review! xo
Tracy says
I loved these! I added some guac just because, but otherwise made according to the recipe. The chipotle pecan pesto was a special treat–delicious!!
Your addition sounds lovely, Tracy! Thank you for sharing! xo
Aman says
I made this recipe. It was easy and delicious! I used black beans as I didn’t have Pinto beans on hand. Still turned out well. The flavors are amazing together. Thank you for offering such easy recipes.
We’re so glad you enjoyed it, Aman! Thank you for the lovely review and for sharing your modification! xo
Laurie says
So delicious and so easy and that pesto… WOW!!!!!
I can hardly wait to make it again!
Aw, yay! We’re so glad to hear it, Laurie! xoxo
Mandi says
This was amazing! The Pesto is smokey sweet and such a good balance. Will make again very soon
We’re so glad you enjoyed it, Mandi! Thank you for the lovely review! xo
Sue says
These are phenomenal! All the flavors went together amazingly well. I had button mushrooms to use up, so subbed them for the portobellos. Otherwise followed the directions exactly. Thanks for a great meal.
Whoop! We’re so glad to hear it, Sue. Thank you for sharing! xo
Clare says
Delicious! This was extremely easy to make and totally doable on a Monday evening after work. Will be making this again 😊
We’re so glad to hear it, Clare! Thank you for the lovely review! xo
Rachel Harad says
I made the fajitas, the refried beans and the chipotle pecan pesto for dinner last night – so, so good! I was hoping to have leftovers for today but everything got eaten. The non-vegans at the table couldn’t get enough! Thank you for another amazing set of recipes. I can’t wait to make all of them again!
Woohoo! So glad you all enjoyed this recipe, Rachel. Thanks so much for the lovely review!
Rachel Harad says
I was so sad that there weren’t any leftovers that I made them again the next night! Soooooooo delicious and so easy to make!!!