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!
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.