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.
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.
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.
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.
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!
Poblano and Portobello Fajitas
Ingredients
- 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)
Instructions
- 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).
Notes
*Nutritional information is a rough estimate calculated with olive oil, corn tortillas, and without steak sauce or toppings.
Ginger says
Excellent meal. Thank you again.
We’re so glad you enjoyed it, Ginger! xoxo
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!
We’re so glad you enjoyed them, Colleen! Thanks so much for the lovely review! xo
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!!
Thanks for sharing that story, Crystal! Let us know how it goes!
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!!!!!
Whoop! Thanks for sharing!
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.
So glad you enjoyed them, Allison! Thanks so much for the lovely review!
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!!
Lovely! Thanks for sharing, Lindsay!
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 !!
So glad you are excited to try our recipes, Teresa! Enjoy! xo
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.
Thanks for the tip, Perla! We hope you enjoyed the recipe :)
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!
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.
Lays says
I made some for dinner and they were superb!!!
Totally success :)
dean riger says
add some chili or black beans to this, and you got it.
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!
Jan says
Those fajitas looks so good! Will try to make a gluten free version. Thank you for sharing!
Sinead says
Yummy! Love the portobello component. Your recipes are so great.
Missy says
I made these tonight and they were a HIT!! Thank you so much!
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.
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!
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
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!
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!
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!!!
Marissa says
These turned out delicious!!!! I will definitely use this recipe again!
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.
Sara says
Made these tonight – so.good. We all happily stuffed our faces. :)
Easy and fast to make after getting home from work.
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.
Lori says
Made these for dinner. Oh my gosh are they good! Might be on the menu tomorrow night too.
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!
Lis says
Delicious!! One of our favourite meals. We have these with home made tortillas and refried beans.
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”!
Martyna says
Made last night was very tasty!
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!
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,
Sean
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 ?
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?
Gary
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.
Rose says
These turned out really well, I added some marinated soy curls and even my meat eating husband like them.
Matt says
A1 sauce isn’t vegan
Doug Smith says
My thought also. I use a vegan organic steak sauce from Whole Foods.
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!
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.
Elizabeth says
I’ve made these before and they are so delish – does anyone have any idea on how well they would freeze?
Hmm, not well, I wouldn’t think…
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!
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!
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 :)
Thanks Brian!
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!
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…❤️❤️❤️
Yay! Thanks for sharing!!
Bridget says
Everything about this was delicious.
Empress says
Hi just wanted to add I’m newly vegan and this was my first dish and it did not disappoint
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!
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?
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!
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!
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!
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. :)
Jess says
Made these tonight and they were PERFECT! I’m always looking for ways to eat portobellos. Thanks for the great recipe!
Glad you enjoyed them, Jess! Thanks for sharing.
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!
Ah, thanks for the kind words, Kim! SO glad you and your family have been enjoying the recipes. Cheers!
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 :)
Thanks Sneha! Let me know how the fajitas turn out!
Grace @ FoodFitnessFreshAir says
Beautiful photography, and my kind of meal. Love this.
Crystal says
I’ve made these twice and they’re AMAZING!! Thank you for the recipe!!!
Jenny @ BAKE says
reading this has made me so hungry! what a fantastic recipe!
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>
Carrie says
Made these for dinner tonight…but added broccoli to the pepper mix…YUM. thanks for the recipe!!
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.
Jennifer Trippeer says
This is not only a beautiful presentation but divine to eat. Thanks so much.
Emma says
Portobellos are so good for fajitas! I originally got the idea from the edible perspective :) And guac is essential obviously!
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.
Hillary | Nutrition Nut on the Run says
love the colors. is it time for dinner yet?
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.
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.
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.
Melanie Bauer says
These look delish!
Tieghan Gerard says
These look awesome! So colorful and flavorful! I would personally never miss the meat!
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!
About 1/4 tsp :D
Kristi says
I love Mexican food, and when I can make good Mexican food at home, it makes it even better.
Katrina @ Warm Vanilla Sugar says
I love this. It’s perfectly simple and totally delicious looking :)
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!