Poblano and Portobello Fajitas

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Platter of Poblano and Portobello Vegan Fajitas with bowls of guac, salsa, and peppers

For a brief period of my childhood, my family lived in New Mexico, and you better believe while there we ate our fair share of Mexican food. I was floating down a river of authentic refried beans and slow-cooked carnitas and garden fresh salsas and loving it. My little palette was in foodie heaven and I hardly even realized it. Those were the days.

But I don’t live in New Mexico any more. I live in Kansas, which means the Mexican food isn’t quite as authentic or abundant. I may be part Swedish, Irish, and German, but I crave a ridiculous amount of south-of-the-border goodness. Lucky for me, John does, too. The solution? Make it myself.

Poblano Pepper for making our Poblano and Portobello Fajitas recipe

The truth is, we eat some form of Mexican food at least three times a week, whether it’s quick lunches at Chipotle, black bean enchiladas or an impromptu taco bar. We can’t get enough of the stuff. But one meal I hadn’t tried at home yet was fajitas – one of my favorite meals to order at restaurants.

Something about the sizzling peppers and huge platter it comes out on and the self assembly –  over-stuffing to the point of ridiculousness – makes me feel like a queen.  A true foodie dream dish if you ask me.

Portobello mushrooms for making our Poblano and Portobello Vegan Fajitas recipe

Origins of Fajitas

The history of fajitas isn’t super clear. But it’s believed that they were invented by Mexican cowboys in the Rio Grande Valley of Texas. They started appearing on menus in the 1960s and continued growing in popularity after that.

One early fajita vendor (Otilia Garza’s Round-Up Restaurant) served warm tortillas with steak, guacamole, pico de gallo, and grated cheese. It’s not clear when peppers and onions became a common addition, but that’s how we’ve most commonly seen them served. Our version is not authentic, but is a plant-based take on the concept.

Skillet of peppers and onions for Vegan Fajitas
Skillet of sautéed portobello mushrooms for making vegan fajitas

These fajitas remain vegan thanks to bell and poblano peppers and juicy and satisfying portobello mushrooms, sauteed in just a few simple seasonings.

They’re no carnitas, but certainly delicious in their own right. I felt full after just two, which is saying a lot for me – a true quantity eater. I suppose the giant spoonfuls of guac didn’t hurt either.

Platter filled with Poblano and Portobello Fajitas for a delicious vegan dinner
Platter of Vegan Fajitas topped with guacamole

If you aren’t a fan of mushrooms, simply omit them or sub in your favorite meat. For a vegetarian version opt for scrambled eggs or black beans. And to keep these gluten free, simply opt for corn tortillas – I went with flour because that’s traditionally how fajitas are served.

Count this recipe as inspiration and proof that fajitas can be vegan and still totally, insanely delicious. Ole!

Platter of Easy Vegan Fajitas with lime wedges

Poblano and Portobello Fajitas

Simple vegan fajitas with portobellos mushrooms and poblano and bell peppers, made extra satisfying with healthy spoonfuls of guac.
Author Minimalist Baker
Platter of Vegan Fajitas made with Poblanos and Portobellos
4.80 from 43 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3 (2-taco servings)
Course Entrée
Cuisine Gluten-Free, Mexican-Inspired, Vegan
Freezer Friendly No
Does it keep? 2-3 Days


  • 1 Tbsp olive or coconut oil
  • 1 whole poblano pepper (seeds removed and thinly sliced)
  • 2 medium bell peppers (seeds removed and thinly sliced)
  • 1 whole jalapeño (seeds removed and thinly sliced)
  • 1 medium yellow or white onion (cut into thin rounds)
  • 2 large large portobello mushrooms* (stems removed // wiped clean and thinly sliced)
  • 2 medium ripe avocados
  • ~1 Tbsp lime juice (juice of 1/2 lime as original recipe is written)
  • Sea salt, cumin, & garlic powder
  • 1 tsp A1 steak sauce (optional // for mushrooms)
  • 6 small flour or corn tortillas (corn for gluten-free eaters)
  • Fresh red onion, hot sauce, cilantro, salsa (optional)


  • Heat a large skillet and a medium skillet over medium-high heat. Once hot add a dash of olive or coconut oil to the large skillet, then the onion and peppers. Season generously with salt, cumin and garlic powder.
  • Cook until softened and slightly caramelized, stirring often. Set aside and cover to keep warm.
  • At the same time, add a dash of oil to the medium pan. Then add the mushrooms. Season with a bit of salt and once softened and brown (see photo), add a dash of A1 (vegan-friendly) for more flavor (optional). Remove from heat, set aside and cover.
  • Prepare guacamole by adding avocados to a bowl then adding lime juice and a generous pinch of salt. Fresh cilantro and onion are optional.
  • Warm tortillas in the microwave or oven and you’re ready to go. Serve tortillas with peppers and onions, mushrooms, guacamole, and any other toppings you desire such as salsa, hot sauce, and cheese or sour cream (for non-vegan).


*You can sub 4 baby portobello mushrooms per 2 regular-sized portobellos.
*Nutritional information is a rough estimate calculated with olive oil, corn tortillas, and without steak sauce or toppings.

Nutrition (1 of 3 servings)

Serving: 1 two-taco servings Calories: 362 Carbohydrates: 42.4 g Protein: 7.9 g Fat: 20.4 g Saturated Fat: 2.9 g Polyunsaturated Fat: 3 g Monounsaturated Fat: 12.5 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 38.2 mg Potassium: 1046.7 mg Fiber: 14.8 g Sugar: 7.1 g Vitamin A: 3550 IU Vitamin C: 228.5 mg Calcium: 70 mg Iron: 2 mg

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My Rating:

  1. Colleen says

    I made these last night for dinner and they were excellent! I wasn’t sure I would like the A1 sauce on the mushrooms, but it added another dimension of flavor. I followed the recipe as written, but added a splash of lime juice to the peppers and onions when they were finished cooking. I will definitely be saving this recipe to make again!

  2. Crystal says

    My Tejano dad is from south Texas and he and his brothers always talk about how fajita meat was the part of the cow that white people didn’t want to eat so they sold it to Mexican families, who made tacos from it.
    He and his parents grew up in south Texas in the 30s-60s.
    Thanks for the recipe. I will be making these to take to a lunch with my dad and family tomorrow!!

  3. keri sue eady says

    This has become a regular meal in my dinner rotation. So excellent and easy. I think the A-1 is the secret ingredient that makes it so yummy. I love this recipe!!!!!

  4. Allison Maahs says

    This was really good! Did have some of the veggies pull out as I was eating because of the strips so I might cut in smaller pieces next time. Add a side of beans and it’s a perfect meal.

  5. Lindsay S. says

    YUMMY! Made these last night and they were a hit. My man loved them, they were hearty and satisfying. Came together pretty quickly after chopping all the peppers and onion. I cheated a bit and used fresh store bought Guac and pico de gallo; helped speed up those final steps. Also used coconut aminos on the mushrooms – that’s my favorite way to cook them, adds flavor and gets them nice and caramelized. Will be making again, thank you!!

  6. Teresa says

    Hello, I’m stuck in bed with vertigo and can’t get up to print these wonderful recipes out so I’m just emailing them to myself- 15 in the box so far and duh I’m not even vegan!!! My 30 yo son is a vegetarian and I love that we cook & eat together and I tell ya, he’s gonna love this gem of a site. Thank for your yummy recipes and I’m looking forward to eating these veggie fajitas real soon !!

  7. Perla says

    Black beans are vegan if you prepare them yourself, however sometimes its cooked with manteca/lard. If you buy them canned look in the label for the oil thats used.

  8. Ariana says

    I made these fajitas and instead of flour tortillas I used corn- to make it feel like a lighter meal. It was absolutely delicious and I will definitely be making these again!

  9. HH says

    From a meat eater: their reaction was that the flavor was very similar to a burrito but the texture was too weird.
    From a vegan: they thought the flavor was a little bland. Also, having the vegetables in long slices makes it easier for them to pull out as you eat it. You might consider chopping rather than slicing.

  10. Rachel says

    Delicious Recipe!! I am a vegan and I totally recommend this if your looking for a Mexican style dish. One thing however. As a vegan, there is no high protein source so I added some black bean and corn on the side and it enhanced the dish even more! Thanks for the great recipe!

  11. Maggie says

    Thank you so much for the recipe! My vegan niece really enjoyed these. I’m a picky eater and won’t eat mushrooms, but going by her enjoyment, I have to rate this 5 stars!!
    I did add a few drops of liquid smoke (used hickory, but maybe a mesquite smoke would be better) to my second batch, to help sell the “charred” veggies, as I over loaded the pan that time. I also added a white zucchini (cut like the peppers).
    As long as she does the prep work, I have no problem keeping her stuffed with your fajitas.

  12. Kristen Garlough says

    We really enjoyed this recipe as we are venturing into reducing our meat consumption. Thanks for all your plant based yet still delicious recipes!

  13. Ashley says

    this was supposed to take 30 minutes and it took me 2 hours.
    it came out great, but it was awfully time consuming

  14. Roberta says

    Made this last night. So delicious and satisfying! Wow! Both my husband and I loved them! Will definitely add to regular meal planning!

  15. Glory says

    So yummy!! Everyone loved these so much, the kick was a little strong, so I also put refried beans, lettuce, and tomatoes on the tacos. That also made them more filling! Be careful with the jalapeño though! That was my first time cooking with one and my hands burned terribly for the whole night; make sure not to touch the seeds or inside: wear gloves or use a fork to hold it down. Thanks for the recipe!

  16. Nicole says

    I love this recipe! I’m just curious about one thing-how are you getting such a high fat content when your nutritional info is for vegetables, two tortillas and a little oil? Even with the guacamole, when I calculate it, it’s nowhere near the info provided. Just wondering if I’m missing something. Thank you. I love your recipes!!!

  17. Becca says

    I have a friend who is newly vegan. She has had problems finding delicious vegan food she can make at home. I made these tonight for her, I’ll give her the link so she can make them herself. They were a big hit, with her, and with my nearly carnivore husband and kids! They smelled so good that they were gone before I even thought to take pictures. LOL I will make these again, soon.

  18. Sara says

    Made these tonight – so.good. We all happily stuffed our faces. :)
    Easy and fast to make after getting home from work.

  19. Logan says

    Love your website! I have to say, I went vegan almost two years ago and your recipes were life-savers. Regarding the black beans, I have to ask: why aren’t black beans considered vegan? I’ve looked it up, but had a hard time finding answers.

  20. Wilma Heiskala says

    Oh YES! This was idiotically good.

    Didn’t have access to A1 sauce so did the mushrooms in a touch of molasses and balsamic vinegar together with cilantro. Maybe not very Mexican, but hey, awesomeness knows no borders. I also made a cashew sour cream to go on top.

    Greetings from Finland, Europe, your blog is golden!

  21. Zoe says

    Poblanos and portobellos are an amazing combination. :) I featured this recipe in my recent post “30 Portobello Mushroom Recipes in 30 Minutes or Less”!

  22. Carolyn says

    I made this tonight and it was great! I deviated by cooking it all in the same pan, which meant that the mushrooms weren’t the best consistency, so next time I’ll suck it up and dirty an extra pot. I love loading up my fajitas so I had the veggies with refried black beans, homemade salsa, and homemade guacamole. These were great and I’m enjoying the leftovers as we speak!

  23. Sean says

    Hi Dana – I am a 55 year retired executive. After a long and highly stressful career, I have been really trying to improve my diet and have been exercising to get in great shape too. I enjoy healthy cooking as a hobby and tried these vegan fajitas – they were the absolute BEST I have ever had! The only thing I varied was to put in Roma tomatoes and green onions in the guacamole with cilantro and fresh lime juice and a few spices.

    I have tried a couple of your other recipes and they were excellent as well. I shall try many more! Thank you so much for your great site and work!

    Best Regards,

  24. Jessica says

    Hello! I just made these an hour ago and they were incredible. So easy and so so good. FYI I didn’t have A1 so used a splash of Worcestershire instead and they turned out amazing. Also, snickers vegan cheesecake was incredible and we are still munching on those bars from last week. Thanks and keep posting! Enjoy this insanely hot Portland day ?

  25. Gary Miears says

    A am grilling fajitas for a group and not all are vegan.. I usually cook my vegetables in foil on the grill. Will the mushrooms cook well mixed in with the other vegetables?


  26. Tiffany says

    I just made these …absolutely delish!!! I left out the cumin and a1 and used ms dash chipotle seasoning for the mushrooms. I did slasa cilantro and a pinch of cheese. I will definitely be making these again.

  27. Sarah G. says

    Just made this tonight and all I can say is “Yum!” Even my omnivore fiance loved it :D So flavorful and satisfying. The A1 sauce added a nice touch! Will definitely be making this again.

    Thanks for the simple and delicious recipe!

  28. Laura González says

    Just a little note on the side, not about the dish. “Ole” is something spaniards say, not mexicans. There´s no “Ole” expression in Mexico. Thanks.

  29. Charmander says

    These were awesome! I used some vegan Worcestershire sauce in place of A1 because I didn’t have any on hand and I added a squeeze of fresh lime to the shrooms and the peppers as they were cooking and left a few seeds in my jalapenos for heat. Great blend of spices and flavors :) It went well with your green Chili con Queso dip on top!

  30. Nina says

    This was delish! We added calabasa (Mexican zucchini) to it. We had to cut way back on the amount of jalepeno to about 1/3rd (w/out seeds). Poblano we got wasn’t spicy but we have gotten crazy spicy ones so now always double check before cooking up. Made a pico de gallo with lime to go on top and just did avocado slices because got lazy and hungry;) Will definitely be making again. Thanks!

  31. Brian says

    This was sooooo good. I used Pickapeppa sauce instead of A1 steak sauce and it came out delicious! It’s not letting me rank this recipe but I definitely give it 5 stars! Vegan for the win :)

  32. April says

    What an excellent meal!! Perfect combination of vegetables, spices and the A1 sauce adds that extra kick! We’ll be having it again soon! Thank you!

  33. Laurie says

    O M G !!! “Amazing” doesn’t even begin to describe this dish! My omnivorous husband declared it “one of the best meals I’ve ever had!” A million thanks for sharing…❤️❤️❤️

  34. Empress says

    I added sliced cherry tomatoes to the veggie mix and served with rice omg soooooooooo damn good! Looks delicious and tastes even better! Thank you so much!

  35. Susan says

    Beautiful photos and awesome ingredients! Love recipes with beautiful pictures. Can’t wait to make these Fajitas! I’ve made fajitas before, but always have problems getting the tortillas just right. Any suggestions?

  36. Valerie says

    Made these tonight for a group of friends. They were soo simple and sooo delicious! Everyone loved them (though we are college students..so any food is good food). Thanks for another great recipe! I plan to make these frequently!

  37. The Omnivore says

    These are terrific! There weren’t any peppers at the Greenmarket yesterday so I used yellow squash and baby eggplant instead. Yum!

  38. Brittani says

    A-mazing. These are seriously better than any fajitas I’ve made before. My husband hates mushrooms and in 6 years I have never gotten him to sway. He actually liked them! Thanks!

  39. Itzel says

    Delicious! (: , I’m Mexican and I can tell you that there is no fajitas in Mexico, I’ve heard it before but I think is more like tex-mex food, however this recipe looks amazing thanks for sharing. :)

  40. Jess says

    Made these tonight and they were PERFECT! I’m always looking for ways to eat portobellos. Thanks for the great recipe!

  41. Kim Parham says

    Some things I love about your recipes:
    Most are geared for or easily adaptable for 2 people
    The ingredients are easily accessible
    My husband loves them and he’s not even vegan!
    My son’s girlfriend found them a welcome relief from my son’s vegan stir frys

    Keep up the good work! Oh, I’m making your chocolate cake for Easter! Can’t wait!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Ah, thanks for the kind words, Kim! SO glad you and your family have been enjoying the recipes. Cheers!

  42. Sneha says

    Hello. I just came across your website and I am so glad I did. Loved the recipes and I am definitely trying this fajitas this weekend they look soooo delicious. The photography done is amazing. My mouth is watering looking at all the recipies :)

  43. Ash-foodfashionparty says

    Awesome looking fajitas, I ate a chipotle fajita for lunch, and I wish I saw this then. Love everything that’s gone in it. YUM>

  44. Joy //For the Love of Leaves says

    I want these in my mouth right now- they look so good! I have to agree that Mexican food is fantastic. If I was forced to survive off of just one type of food it would be Mexican hands down no questions asked.

  45. Emma says

    Portobellos are so good for fajitas! I originally got the idea from the edible perspective :) And guac is essential obviously!

  46. Stephanie @ Girl Versus Dough says

    Oh yum I LURVE fajitas! But I never make them at home, either. I could really go for some of these for dinner tonight with a big dollop of guac.

  47. dixya| food, pleasure, and health says

    even though I did not grow up eating Mexican food, I am the same way. Mexican is on the menu atleast 2-3 times, if not more :) these fajitas are so up my alley.

  48. Elizabeth says

    I hardly ever cook with portobellos, but I do enjoy them. I love all things Mexican food, so I will definitely be trying these out soon.

  49. Kelli H (Made in Sonoma) says

    One of the first meals I made as a teenager was chicken fajitas. I considered it my specialty, and now it’s been years since I’ve made them. I think I need to get back at it! These are beautiful.

  50. Theresa says

    How much of each spice (salt, cumin and garlic powder) ? I know you said generously but can you give me an idea of about how much. Thanks!

  51. Jessica Clement says

    we sadly cannot find portobello mushrooms in france! (or – at least i’ve been unsuccessful!) these look delicious, and they’re definitely making me miss those big old shrooms! nom. i’ll have to try them with a different type!