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Easy Sheet Pan Portobello Mushroom Fajitas recipe photo

Sheet Pan Portobello Mushroom Fajitas

These Sheet Pan Portobello Mushroom Fajitas are quick, flavorful, and perfect for any night!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Mexican
Servings 4 servings

Equipment

  • Large baking sheet
  • Sharp Knife
  • Mixing bowls
  • Measuring Spoons
  • Spatula
  • Serving dishes

Ingredients
  

  • 6 small tortillas
  • 1 medium red onion
  • 3 bell peppers (red, yellow, and green)
  • 2 large portobello mushrooms
  • 2+ tablespoons fajitas spice mix
  • 2 tablespoons olive oil
  • salt and pepper to taste
  • 1 teaspoon hot chili powder or flakes (adjust for spice preference)
  • 2 tablespoons sweet smoked paprika powder
  • 1+ teaspoon ground cumin seeds
  • 1+ teaspoon garlic powder
  • 1+ teaspoon oregano
  • 6 tablespoons guacamole
  • 6 tablespoons salsa
  • 6 tablespoons sour cream (try vegan sour cream)
  • 6 tablespoons black beans

Instructions
 

  • Preheat your oven to 425°F (220°C).
  • Slice the red onion into thin wedges and the bell peppers into strips. Remove the stems from the portobello mushrooms and cut them into thick slices.
  • In a small bowl, combine the fajitas spice mix ingredients: sweet smoked paprika, ground cumin, garlic powder, oregano, salt, pepper, and hot chili powder or flakes. Mix well and set aside.
  • On a large baking sheet, spread out the sliced onion, bell peppers, and portobello mushrooms. Drizzle with olive oil and sprinkle the spice mix over the top. Use a spatula to toss everything together.
  • Place the baking sheet in the preheated oven. Roast for 20-25 minutes, stirring halfway through.
  • Warm your tortillas in a dry skillet over low heat for about 30 seconds on each side or wrap them in foil and place them in the oven for the last 5-10 minutes.
  • To assemble, place a generous amount of the roasted mixture onto each tortilla. Top with guacamole, salsa, sour cream, and black beans.
  • Serve your Sheet Pan Portobello Mushroom Fajitas hot, garnished with extra toppings of your choice.

Notes

  • For a unique twist, try using flourless red lentil tortillas.
  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • For a lighter option, substitute portobello mushrooms with cauliflower.
Keyword Easy, Quick, Vegan