Portabella and Asparagus Fajitas
Elevate your fajita night with these vibrant and wholesome Portabella and Asparagus Fajitas, a plant-based twist on the classic Tex-Mex favorite! Packed with smoky-sweet flavors, this recipe highlights tender portabella mushrooms, crisp asparagus, and colorful bell peppers, all marinated in a zesty blend of spices, soy sauce, and fresh lime juice. Sautéed to perfection, the vegetables are nestled in warm flour tortillas and topped with creamy avocado, fresh cilantro, and a dollop of sour cream (optional) for the ultimate flavor-packed bite. With just 30 minutes total prep and cook time, these easy vegetarian fajitas make a nutritious, quick dinner that's as perfect for weeknights as it is for entertaining. Whether you're a seasoned veggie lover or just looking to add more plant-based meals to your rotation, this dish is sure to impress!
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Recipe Information
Ingredients
- 4 large caps Portabella mushrooms
- 1 bunch Asparagus
- 1 medium Red bell pepper
- 1 medium Yellow bell pepper
- 1 large Red onion
- 3 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Chili powder
- 2 tablespoons Soy sauce or tamari
- 1 whole Juice of lime
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 8 small Flour tortillas
- 1 large Avocado
- 0.25 cup Fresh cilantro (optional)
- 0.5 cup Sour cream (optional)
- 1 whole Sliced jalapeño (optional)
Instructions
Clean the portabella mushroom caps, remove the stems, and slice them into thick strips. Trim the woody ends of the asparagus and cut the stalks into 2-inch pieces. Thinly slice the red and yellow bell peppers and the red onion.
In a large mixing bowl, combine the olive oil, garlic powder, ground cumin, smoked paprika, chili powder, soy sauce (or tamari), lime juice, salt, and black pepper. Whisk well.
Add the sliced mushrooms, asparagus, bell peppers, and onion to the bowl. Toss to coat the vegetables evenly with the seasoning mixture. Let them marinate for 10 minutes while you prepare the tortillas and any optional toppings.
Heat a large skillet or cast-iron pan over medium-high heat. Once the pan is hot, add the marinated vegetables and cook for 8-10 minutes, stirring frequently, until they are tender and slightly charred.
While the vegetables are cooking, warm the flour tortillas in a dry skillet or in the microwave, wrapping them in a damp paper towel to prevent them from drying out.
Once the vegetables are cooked, remove them from the heat. Spoon the fajita mixture into the warm tortillas, dividing evenly among them.
Top with sliced avocado, fresh cilantro, sour cream, and sliced jalapeño if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
1964 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.0 g | 145% | |
| Saturated Fat | 33.6 g | 168% | |
| Polyunsaturated Fat | 7.6 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 6185 mg | 269% | |
| Total Carbohydrate | 212.9 g | 77% | |
| Dietary Fiber | 38.4 g | 137% | |
| Total Sugars | 27.7 g | ||
| Protein | 50.6 g | 101% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 731 mg | 56% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 4333 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
