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Recipe courtesy of Rashad Frazier

Portobello Fajitas

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  • Level: Easy
  • Total: 35 min
  • Active: 35 min
  • Yield: 4 servings
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Spice Blend:

2 tablespoons paprika

1 tablespoon chili powder 

2 teaspoons ground cumin 

2 teaspoons garlic powder 

2 teaspoons onion powder 

2 teaspoons freshly ground black pepper  


4 portobello mushroom caps, sliced

2 green bell peppers, sliced  

1 red bell pepper, sliced  

1 yellow bell pepper, sliced  

1 large white onion, sliced 

2 teaspoons kosher salt 

1 tablespoon vegetable oil  

2 garlic cloves, minced 

8 corn tortillas, warmed 

1 cup sour cream 

2 avocados, pitted and sliced 

1 cup fresh cilantro leaves 

1 lime, halved 


  1. For the spice blend: Stir together the paprika, chili powder, cumin, garlic powder, onion powder and black pepper in a bowl.
  2. For the fajitas: Set a large skillet over high heat. Once the pan starts smoking, add the portobellos, bell peppers, onions, salt and 2 teaspoons of the spice blend. Dry-saute the veggies until you see charring and blistering, about 30 seconds. Add the oil and garlic and continue to cook, stirring often, until softened, 5 to 7 minutes. Remove from the heat and set aside.  
  3. Lay out the tortillas and top each with the portobello veggie mix. Sprinkle each with a pinch of the spice blend. Top with sour cream, avocado, cilantro and a squeeze of lime.
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