We LOVE Mexican (or do we love chips and salsa and margaritas….maybe all?) I think Mexican and Asian are the two easiest cuisines to veganize so we eat a lot of them, also because Josh’s favorite is Mexican and mine is Asian. This is a delicious way to have veggie fajitas. Portobellos are so meaty that they are a great replacement and they hold the seasoning really well. Also, I bake the veggies in the oven so you’re not having to stand and saute or clean up. Olé!

Serves 4-5

2 portobello caps, cleaned and sliced about 3/4 inch thick

2 yellow onions, halved and sliced about 1/2 inch thick

3 bell peppers, sliced

1 tbsp olive oil

1 tbsp cumin

1 tsp chili powder

1 tsp garlic powder

½ tsp onion powder

Cayenne if you want it spicy

Salt and pepper to taste

Toppings (lettuce, tomato, avocado, salsa)

Tortillas (warmed)  or quinoa/brown rice for a bowl version 

1.Preheat the oven to 400*

2. Add your sliced vegetables to a bowl and mix with olive oil, cumin, chili powder, garlic powder, onion powder, then salt and pepper to taste.

3. Mix until well coated and spread them out onto a foil-lined baking sheet.

4. Bake for about 30 minutes until vegetables are tender, yet a little crispy on the edges. Add to a bowl or tortillas and top with your favorite fajita toppings.