Veggie Fajitas

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Veggie Fajitas recipe

Welcome to Kelly’s Kitchen. This week’s recipe is a quick and easy way to enjoy a flavorful, savory vegetarian meal. These Veggie Fajitas put portobello mushrooms and colorful peppers up front, as the stars of the show. A umami-packed blend of Worcestershire sauce and ketchup along with cumin, paprika and chipotle powder give these veggie fajitas delicious savory flavor.  Let’s get to it! 

The Summary

  Today we are making super simple Veggie Fajitas

  Be sure to find the shoppable key ingredients and equipment

Veggie Fajitas

How to Make Veggie Fajitas

I like to cook mushrooms in water before browning them so that they give off more of their water. This way, they brown really nicely.

 

Step 1

Add the sliced portobellos to a large skillet and add about ¼ cup of water. Over high heat, let the mushrooms cook in the water until all the water is evaporated. They will release their moisture and make more water as they cook.

raw mushrooms
cooking mushrooms
cooking mushrooms moisture
cooked mushrooms

Step 2

When all the water has evaporated, add a drizzle of vegetable oil to the pan and sauté the mushroom until they are browned on both sides. Transfer the mushrooms to a plate.

Step 3

To the now empty pan, Over high heat, add another drizzle of vegetable oil and toss in the peppers and onions. Season with ½ teaspoon of kosher salt. Sauté until softened and charred in spots. 

Veggie Fajitas ingredients
peppers and onions

Step 4

Reduce the heat to medium, add the mushrooms back to the skillet. Add the garlic, cumin, smoked paprika, chipotle powder and remaining ½ teaspoon of kosher salt. Cook and stir for about 30 seconds.

Step 5

Then stir in the Worcestershire sauce and the ketchup. Cook and stir until all the vegetables are coated in the sauce, about 1 more minute.

Veggie Fajitas recipe ideas
Veggie Fajitas mixture

Step 6

Serve in warm tortillas with cilantro leaves, lime wedges, fresh jalapeños and sour cream (if desired).

how to make Veggie Fajitas

These Veggie Fajitas are super flavorful and the portobellos are meaty and delicious! You won’t even miss the meat in this light and easy Veggie Fajita recipe. I hope you give this one a try, take care and be well, xo Kelly.

Veggie Fajitas with portobellos

Key Ingredients and Equipment

Equipment and Ingredients

Garlic Press | Lodge Cast Iron Skillet | 9-inch Tongs | 10-Piece Nested Mixing Bowl Set | Mini Angled Measuring Cup

 

Be sure to visit and bookmark Beth’s Amazon Shopfront for more recommended items – from tabletop and kitchen, to travel and home essentials.

Print

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Veggie Fajitas with portobellos

Veggie Fajitas

  • Author: Southern Living
Print Recipe

Ingredients

3 tbsp. Vegetable or Grapeseed Oil

4 large Portobello Mushrooms, stemmed and sliced 1/2 inch thick

3 small Assorted Color Bell Peppers, sliced 1/4 inch thick, about 2 1/2 cups

1 Small Red Onion, sliced 1/4 inch thick, about 1 cup

1 tsp. Kosher Salt, divided

2 Garlic Cloves, minced or pressed

1 tsp. Ground Cumin

1 tsp. Smoked Paprika

1/2 tsp. Chipotle Chile Powder, optional

5 tbsp. Worcestershire Sauce

2 tbsp. Ketchup

8-inch Flour Tortillas, warmed

Toppings: Fresh Cilantro, Lime Wedges, Sour Cream, Fresh Jalapeños, Salsa

Instructions

Add the sliced portobellos to a large skillet and add about ¼ cup of water. Over high heat, let the mushrooms cook in the water until all the water is evaporated. They will release their moisture and make more water as they cook. 

When all the water has evaporated, add a drizzle of vegetable oil to the pan and sauté the mushroom until they are browned on both sides. Transfer the mushrooms to a plate.

To the now empty pan, Over high heat, add another drizzle of vegetable oil and toss in the peppers and onions. Season with ½ teaspoon of kosher salt. Sauté until softened and charred in spots. 

Reduce the heat to medium, add the mushrooms back to the skillet. Add the garlic, cumin, smoked paprika, chipotle powder and remaining ½ teaspoon of kosher salt. Cook and stir for about 30 seconds, then stir in the Worcestershire sauce and the ketchup. Cook and stir until all the vegetables are coated in the sauce, about 1 more minute. 

Serve in warm tortillas with cilantro leaves, lime wedges, fresh jalapeños and sour cream (if desired).

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Kelly Djalali

is our 40s+ fashion & food contributor. She posts a Daily Look on Tuesdays, writes about Fashion on Thursdays, joins Beth for Fridays with Oscar and shares a new recipe Sunday evenings.

She’s 47, 5’0, and a petite 0/XS.

Kelly also has a food blog called Djalali Cooks, which you can find by clicking the world icon below.

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  1. Eileen says:
    June 9, 2024 at 1:42 pm

    Kelly,
    While not a ‘shroom’ fan I am a fan of your recipes. I will try this me5hod on cooking the mushrooms and see if it helps me acquire a taste for them.
    Also, I loved the simple recipe of Kale and an egg, but somehow am not able to access the old post. Would you be so kind as to send it to me. Tried from memory this morning, but let’s just say that it paled in comparison. Don’t know what was missing, but…
    Thanks I; advance for taking the 5hem to send the recipe and for all the good eats!

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