Portobello Veggie Fajitas

Portobello Veggie Fajitas with Easy Guacamole

Yum, Portobello Veggie Fajitas! I’ve been feeling rather lazy in the kitchen, so this simple recipe is really doing it for me right now. There is something so satisfying about these Portobello Veggie Fajitas. They take only 30 minutes to prepare including the guacamole and look so pretty too. Eat the rainbow!

I love creating meals with colorful ingredients so these Portobello Veggie Fajitas were a blast to make! The bell peppers and onion lend a fun flavor profile to the hearty portobellos and the guacamole adds a cold, creamy dollop of deliciousness and a bright burst of green.

INGREDIENTS

• 2 large portobello mushroom caps
• 3 rainbow bell peppers, thinly sliced
• 1 red onion, thinly sliced
• 1 zucchini, peeled and julienned
• 3 cloves garlic, finely chopped
• 2 teaspoons cumin
• 2 teaspoons chili powder
• 1 1/2 teaspoons sea salt, divided
• 2 extra large avocados
• 1/4 cup pico de gallo
• 8 flour tortillas (or corn )1/2 tablespoon cooking oil (we use grapeseed)
• 2 limes for garnish, quartered (optional)

DIRECTIONS

1. Trim the spores from the portobello caps and cut them into large strips. In a large skillet, heat 1/2 tablespoon cooking oil over medium high heat. Add the sliced onion and sauté for 1-2 minutes, until the onion becomes slightly translucent. Add the garlic and cook for another minute, stirring often.
2. Add the zucchini and bell peppers to the skillet. Sprinkle the cumin, chili powder, and 1 teaspoon sea salt onto the veggies and stir until evenly coated. Sauté for 1-2 minutes, then add the portobello strips. Cook for another 5-7 minutes. Gently stir, being careful not to break apart the portobello strips.
3. Meanwhile, mash the avocados in a medium sized bowl. Stir in the pico de gallo and 1/2 teaspoon sea salt. In a separate pan, warm the tortillas over medium heat for 10 seconds on each side.
4. Spread a large dollop of guacamole on a warm tortilla, followed by a generous portion of portobellos and peppers. Finish your Portobello Veggie Fajitas with a squeeze of lime and enjoy!

My favorite thing about these Portobello Veggie Fajitas is that they are really filling but won’t leave you feeling super stuffed. They taste even better when eaten al fresco so go outside and enjoy them on a warm, summer night!

Did you make these Portobello Veggie Fajitas? Leave us a comment and tell us all about it! Or post a photo of your Portobello Veggie Fajitas on Instagram with the tag #carrotsandflowers so we can admire your fajita skills! If you haven’t tried the recipe but want to save it, pin the photo below so you’ll have it for later!