Step 2: Prep the veggies. Add the peppers and onions and toss lightly in the mixture. Place on a parchment-lined baking sheet, in a single layer not overlapping. Place on a parchment-lined baking sheet, in a single layer not overlapping. Roasting veggies for fajitas filling Mix your spices (hot chili powder, sweet smoked paprika, cumin, garlic powder, oregano) (photo #1). 1. The post 40 Vegetarian Recipes To Make This Summer appeared first on Taste of Home. Make the marinade. Easy way to find vegetarian dinner recipes! In a large bowl, combine mushrooms, bell peppers, and onion. Eat more plants. Lightly oil grill topper. Transfer tortillas to serving plates. Pour oil over vegetables and stir well. Chop your mushrooms in long slices and dice your garlic. Heat 2 tablespoons oil in a large skillet over medium heat. Heat half the oil in a large non-stick frying pan over a high heat. Transfer the marinade to a medium bowl and add the mushrooms, rubbing the marinade into the mushrooms. Toss everything together so that the chickpeas and the veggies are well coated in oil and seasonings. Add the peppers, mushrooms and onion to the pan and cook, stirring occasionally, until vegetables are tender and charred on the edges. Heat a large cast iron skillet or wok over medium high heat. Line a baking tray with parchment paper. Prep all the ingredients for the cilantro garlic sauce and throw into the blender. 2 Stir in water and Seasoning Mix. Clean portobello mushrooms by wiping the tops. Blend until smooth. Seal and shake until veggies are fully coated. Allow to sit while you prepare the rest of the ingredients. Preheat a large skillet and pour in contents of the bowl containing peppers/onions/ marinade. Alternatively, puree all ingredients in a blender or food processor. Add the onions and peppers, cooking until the onions are slightly translucent. 8 (6-inch) tortillas, warmed. Let them marinate for about 30 minutes at least. taco seasoning. Grilled courgette, bean & cheese quesadilla. Place each tortilla on grill until warm or hot according to package directions. Toss in the tofu. Cook, stirring often, until lightly charred and tender, 4 to 6 minutes. Add salt and pepper to taste. 6 medium Portobello mushrooms 1 medium onion 3 medium bell peppers (can use a variety of colors) 3 tbsp oil (I use olive or avocado) 5 tbsp soy sauce (can use tamari if gluten free) 1 tbsp vegan Worcestershire sauce 1 tbsp lime juice (can use 1 tsp of apple cider vinegar if you don’t have limes) 1 tbsp taco seasoning 1 ½ tbsp nutritional yeast Step 2. Step by step directions. When ready to serve, heat the grill to medium-high. Add lime juice, 1 tbsp of oil, and spices to vegetables and toss well with tongs to evenly coat. Stir until the veggies are evenly coated in the seasoning. Lightly oil grill topper. Cook bell peppers and onions in favorite high heat cooking oil, such as coconut oil for 1-2 minutes. Add the sliced mushrooms and toss in the spice blend until well coated. Add olive oil to the pan. 18.9 g. protein. Season the vegetables with salt and pepper. Over medium-high heat cook mushrooms, bell peppers, onion, garlic, cumin, chili powder, crushed red pepper and salt, 4-6 minutes, stirring frequently. Cook about 2 minutes. Remove from heat. Incredible Vegetarian Fajitas! Place all the vegetables on a baking tray. While the veggies marinate, heat a medium or large pan (I prefer cast iron) over medium-high heat. Once the pan starts smoking, add the portobellos, bell peppers, onions, salt and 2 teaspoons of the spice blend. Next, slice the mushrooms into ¼ inch slabs. Season with salt and black pepper. Combine ½ cup sour cream, cilantro, and lime juice in a blender or food processor. Instructions. Taste and season to your liking with salt and pepper. Bake at 450 degrees for 15 minutes, then remove from oven to stir. Then, add the mushrooms and half of the marinade. Allow to marinate at room temperature for 10 minutes. Grill, covered, over medium-high heat 10-12 minutes or until tender, stirring occasionally. Arrange the peppers, onion and avocado on a baking sheet and roast at 400 F for 10-15 minutes, turning half way. 26.1 g. salt. Slice the veggies. Leave any remaining marinade in the base of the container to use later. Sprinkle the spice mix over the top and stir well. In the oven: Preheat an oven to 350 degrees Farenheit. Combine olive oil, Worcestershire sauce, lime juice, taco seasoning, cumin, and minced garlic. 1. Now bake at 350°F (175°C) until the vegetables are tender. Slice the veggies. Once the pan is very hot, add in the peppers, onions and a generous pinch of kosher salt. Close the cover and cook for 20 minutes, making sure to open the grill, and toss the vegetables every 5 minutes. Transfer vegetables to shallow bowl when done. 75 delicious recipes all in one place plus lots of tips too. Saute for 1 minute. Sprinkle 1/4 teaspoon (if doing 2 batches, then use 1/8 teaspoon over each batch) salt on top, stir to coat the mushrooms, and place the mushrooms in a bowl. Add in a … 2. Add the seasoned vegetables to the grill pan, being careful not to overcrowd. 1/2 pound of large Portobello caps, cut into 3/4 inch thick slices 1 1/2 bell peppers, julienned (I like to use a combo of different colored peppers- green, red and yellow typically) 1/2 yellow onion, sliced Sprinkle fajita seasoning on them. Preheat your broiler with oven racks in thirds; place a baking sheet on top rack. Combine all fajita seasoning ingredients in a lidded jar or small bowl; shake or stir until well combined. Once the pan is hot, add the peppers, onions, and mushrooms to the pan (it should sizzle… A LOT). How to make Portobello Fajitas: Slice portobello mushrooms and spray slices with oil. Drain any left-over liquid and place vegetables in a serving dish. 1. Once hot, add the marinated vegetables and cook, stirring, until just tender, 5-7 minutes. Using a grill basket, place all the marinated vegetables in the base of the basket . Eat more plants. Thinly slice bell peppers and onion. Preheat the oven to 392°F / 200°C Mix all the spices and dried herbs together in a small mixing bowl. Heat the air fryer to 200C / 390F. Get your weeknight sizzling In just 30 minutes with these Portobello Vegan Fajitas. For a tasty Mexican-style supper, fold up some tortilla pockets and cram with veggies, pinto beans and oozing melted cheddar. Toss the portobello mushrooms, onions, and peppers in the marinade until evenly coated. How to make this vegan fajita recipe. Toss them in the oil and cook until edges are caramelized and the vegetables are tender yet firm still. Add mushrooms; cook and stir 3 minutes. Once browned, warm the tortillas in the oven for 5-10 minutes or in the microwave on full power for 30 seconds. Spritz the pan with oil, if you desire. Place pieces of parchment on two full size baking sheets. Brush with the marinade ( or toss in a bowl first). Take the pan out of the oven. These recipes are perfect for anyone transitioning to a vegetarian lifestyle or simply looking for ways to add more vegetarian meals. This vegan portobello fajitas recipe with meaty mushrooms, colored bell peppers and sliced onion sauteed with smoky spices and served with warmed corn tortillas is perfect when you need a quick and easy weeknight meal! Add creaminess to your portobello mushroom tacos by adding smashed avocado with a squeeze of lime. Add 1 tbsp of maple syrup, 2 tbsp of lime juice and 2 tbsp of olive oil to the spice mix and stir well. In the oven: Preheat an oven to 350 degrees Farenheit. For the fajitas: Set a large skillet over high heat. Whisk together remaining ingredients—except tortilla and lettuce—with water. Add sliced vegetables to vinegar mixture and marinate for 15 - 30 minutes. In a small bowl, whisk together avocado oil, garlic, and seasonings until … Blend until smooth. Vegan Portobello Fajitas In a pan over medium heat, heat the coconut oil. Prep Time 10 min; Cook Time 15 min; Total Time 25 min; Yield 10 Fajitas; Ingredients. How to Make Vegan Portobello Fajitas? Pour over the vegetable mixture and stir well. Step 3. Cut portobello "steaks," bell peppers, and onion into strips and set aside. Transfer tortillas to serving plates. Cut the bell peppers and portobellos into 1 inch thick slices. Fill warmed tortillas with fajita veggies and choice of toppings. Spoon approximately 1/2 cup mushroom mixture onto each warm tortilla and roll up. Cut caps into 1/2-inch thick slices. ... Veggie Fajitas Exps Tohas22 25971 Dr 04 06 8b ... Portobello Melts Set aside for 10 minutes. Add 1 tbsp of maple syrup, 2 tbsp of lime juice and 2 tbsp of olive oil to the spice mix and stir well. Set aside. You can place the tortillas directly on the grate or on a baking sheet. Cut portobello "steaks," bell peppers, and onion into strips and set aside. 2. Put peppers, onion, and mushrooms in a large bowl. Let stand 10 minutes. Sprinkle with cilantro and lime juice. Mix together taco seasoning ingredients by simply shaking well in a jar. Stir together all of the marinade ingredients (olive oil, lime juice, and taco seasoning). YUM!**. Heat remaining 1 1/2 tablespoons oil in a large skillet over high heat. Heat a large pan over medium-high heat. Add mushrooms. Spread the veggies on a parchment lined sheet pan. **Vegan Dinners! Lay the marinated mushrooms on the pan and grill 3-5 minutes per side until they have nice char lines. Whisk together the marinade and pour over top. Wrap a few tortillas (in packets of no more than 5) in aluminum foil and place it in the oven for about 15 to 20 minutes. Prepare vegetables by slicing portobello mushrooms, bell peppers and onions and place on baking sheets. Favorite Fajitas toppings: cheese, sour cream or greek yogurt, lime, salsa, cilantro or guacamole. Spray the pan with cooking spray. Step 1: Prep the marinade. Place each tortilla on grill until warm or hot according to package directions. Cook the Vegan Fajitas on the Stove: Place a nonstick pot over medium heat. Drain any left-over liquid and place vegetables in a serving dish. Cook bell peppers and onions in favorite high heat cooking oil, such as coconut oil for 1-2 minutes. Pineapple salsa for something fresh and summery. In a large bowl make a marinade using the avocado oil, minced garlic, cumin, cayenne, paprika, liquid smoke, salt & pepper to taste, and juice of one lime. Add the mushrooms to one bowl and the potato, onion and peppers to a separate bowl. Roast. Toss peppers and onions in olive oil and fajita season. Sprinkle a little salt over top and drizzle with leftover juices. 26.1 g. salt. Spicy Roasted Red Pepper Sauce for extra smoky vibes. Season the vegetables with salt and pepper. Add the Portobello mushrooms and soy sauce to the mixture and fry until browned – this should take around 4-6 minutes. A star rating of 4.8 out of 5. Prep Time 10 min; Cook Time 15 min; Total Time 25 min; Yield 10 Fajitas; Ingredients. Serve hot with a shot of tequila and probably more salt. Spread evenly across the roasting tray/baking sheet. Toss gently with your hands to evenly coat the mushroom pieces. Cook, stirring, until crisp-tender, 5 to 8 minutes. Add in the mushrooms and saute, gently stirring the mushrooms carefully, until peppers and portobellos are soft, about 10 – 15 minutes. Slice the veggies. Heat the beans in a pan with the balsamic vinegar, a pinch of salt and onion powder. Combine the oil, vinegar, chili powder, salt and garlic, and add it to the bag with the mushrooms. Thinly slice bell peppers and onion. Take the pan out of the oven. The best Vegan Fajitas with homemade seasoning feature portobello mushrooms, red onions & bell peppers. 2.4 g. Advertisement. In a large bowl, combine the onions, bell peppers, broccoli, and mushrooms. Slice the portobello mushrooms and place them in a container or zip-lock bag. If the veggies are not cooked through enough for you liking, bake for another 5 minutes. When all vegetables are grilled, cut into thin strips. In a small bowl combine the lime juice, tamari and portobello mushroom marinade spices. Add another 1.5 tablespoons of olive oil to the hot pan. Spread evenly across the roasting tray/baking sheet. Here’s how to make these delicious mushroom fajitas: Instructions. Portobello Fajitas with Vegan Sour Cream. 2 cups raw cashews (preferably soaked for 2 hours, to make blending easier) 1/2 cup unsweetened plain non-dairy milk; 2 TBSP apple cider vinegar; 2 TBSP nutritional yeast; Squeeze half of a lime over the veggies and gently toss. Place all the vegetables on a baking tray. 30 ratings. Slice zucchini, peppers, and onions. Cut into 1/2″ slices and add to a medium bowl, then pour the marinade over the top and toss to coat. 2.4 g. Advertisement. 1. Cut mushrooms into 1/2-in. Freeze the Vegan Fajitas: Add all the ingredients into a freezer zip top bag and stash in the freezer until you need a quick and delicious meal. Coat the marinaded vegetables with a spray of oil and place in the fry basket. Cook, stirring, until crisp-tender, 5 to 8 minutes. Preheat your broiler with oven racks in thirds; place a baking sheet on top rack. Arrange the peppers, onion and avocado on a baking sheet and roast at 400 F for 10-15 minutes, turning half way. Instructions. Place them in a bowl and toss with 2 tablespoons oil and 1 teaspoon kosher salt. Drizzle the olive oil over the vegetables then sprinkle the fajita spice mix over top. Slice the onions and bell peppers and set to the side. Massage the vegetables gently to coat well with the marinade. Cut each cap into generous ¼-inch thick slices. Add in the liquid smoke and taco seasoning. In a large bowl, mix together the mushroom, mixed bell pepper, chopped onion, lime juice and taco seasoning. Place vegetables in a large nonstick skillet over medium-high heat for 5 minutes or until vegetables are cooked but still slightly crisp. From vegetarian main meals, soups, and a few sides and salads too. Recipe by The Veg Life! Spread the veggies evenly on the sheet pan and bake in the oven for 20 minutes, tossing the veggies halfway through. Cook for 5 minutes both sides. Bake in oven for at 400F for 20 minutes, flip halfway through. 1 cup raw cashews, soaked for at least 4 hours; 2-3 tsp lemon juice; 1 tsp apple cider vinegar; 2/3-3/4 cups of water; pinch of salt; Instructions. Add the onion and peppers and cook for 2-3 minutes until beginning to soften. Grill for about 15 minutes, until everything is nicely browned. Sprinkle the chili powder, cumin, onion powder and smoked paprika over the vegetables. Toss with your hands and roast the veggies in the oven for about 20-25 minutes until nicely browned and caramelized. Add the olive oil and allow it to heat for a minute. Set aside for 10 minutes. Use your hands to mix until vegetables are evenly coated with oil and spices. Refrigerate for at least 30 minutes and up to 48 hours. First, preheat the oven to 450°F (230°C). Heat the oil in a large pan over high heat. Take out the stem and slice them also ¼-inch (4-5 mm) wide. Serve hot with a shot of tequila and probably more salt. Pour the marinade over the mushrooms and stir/massage the mushrooms to make sure all of them are coated in the marinade. Transfer them to a large rimmed sheet pan and toss with olive oil. Instructions. Add another 1.5 tablespoons of olive oil to the hot pan. Slice bell peppers & mushrooms into strips & set aside. Cook for 15 minutes, opening the fryer up to mix the vegetables halfway through. Pour the marinade over the vegetable, add the salt and pepper and mix well. Instructions. You can place the tortillas directly on the grate or on a baking sheet. Heat up a cast iron skillet to medium heat with 1 tablespoon olive oil.. Once hot, add the sliced mushrooms and cook for … The avocado crema from this recipe if you want a cooling vegan sauce. Fore more meat-free options, try our vegetarian burritos, vegetarian enchiladas, vegetarian sausage rolls and other vegetarian recipes. Cut the onions into ½ inch thick wedges. Place vegetables in a large nonstick skillet over medium-high heat for 5 minutes or until vegetables are cooked but still slightly crisp. Place the grill basket directly on the grill. Heat remaining 1 1/2 tablespoons oil in a large skillet over high heat. Add salt, pepper, cumin, chili powder, garlic powder, onion powder, paprika and olive oil. Add mushroom slices and 1 Tbsp. Sprinkle with salt and pepper. Make the taco seasoning* by combining all taco seasoning ingredients in a bowl. Coat the mushrooms in the marinade and let sit for 10-20 minutes. Add pepper and onion; drizzle with salad dressing and toss to coat. Stir to combine. (You may need to work in batches.) Add sliced vegetables to vinegar mixture and marinate for 15 - 30 minutes. Pour in 1 tablespoon grapeseed oil, then place the sliced mushrooms and red onions in the skillet. Add pepper and onion; drizzle with salad dressing and toss to coat. Enjoy these veggie fajitas with homemade tomato salsa and guacamole, then check out our chicken fajitas , steak fajitas and halloumi fajitas. How to Make Vegan Portobello Fajitas? Remove from skillet. Restaurant Style Salsa that you can make easily at home. ... Veggie Fajitas Exps Tohas22 25971 Dr 04 06 8b ... Portobello Melts Use your hands to toss the vegetables until everything is well coated in oil and spices. **Vegan Dinners! Stirring occasionally, cook another 7-8 minutes or until softened. Cut the onions into ½ inch thick wedges. Preheat oven to 425F. Place the mushrooms on a baking sheet or in a baking dish and roast for about 15 minutes or until tender. Cover and place in the... Heat a large skillet over medium-high heat. Remove gills with a spoon, if desired. Transfer vegetables to a lightly greased grill wok or open grill basket; place on grill rack. Sprinkle with cilantro and lime juice. Add them to a … Preheat the grill to 400 degrees. How to Make Portobello Mushroom Fajitas Preheat oven to 450 degrees F. Coat a large rimmed baking sheet with nonstick cooking spray (I use avocado oil spray). Prepare the fajita spice blend - in a small bowl, stir together the spice blend including the onion powder, garlic powder, chili powder, ground cumin, salt, and red pepper flakes. Stir the vegetables briefly with your hands until the spices are evenly distributed. Add the sliced mushrooms to the bowl and gently toss the mushrooms in the marinade. Add the peppers and onion. Put the mushrooms, onions and peppers in a large resealable bag. Check it out here. In a skillet, over medium-high heat, warm the oil. Instructions. Start by prepping the veggies, then arrange them on a sheet pan. Now sprinkle the vegetables with the spices. Drizzle a tablespoon of oil into a 12-inch cast iron skillet and pre-heat over medium-high heat. Then add your mushrooms. Preheat the oven to 450°F, and line a baking pan with parchment paper. Drizzle the marinade over the veggies. Add the seasoned vegetables to the grill pan, being careful not to overcrowd. Add the Fajita/Taco Seasoning, mix well and cook 1-2 minutes or until mushrooms reach desired tenderness. Make the crema. Add sliced vegetables to vinegar mixture and marinate for 15 - 30 minutes. Advertisement. How to Make Grilled Portobello Fajitas. The best Vegan Fajitas with homemade seasoning feature portobello mushrooms, red onions & bell peppers. Transfer vegetables to a lightly greased grill wok or open grill basket; place on grill rack. Portobello Fajitas with Vegan Sour Cream. These Vegan Portobello and Poblano Fajitas have NO OIL and are absolutely delicious using the most basic ingredients. Fore more meat-free options, try our vegetarian burritos, vegetarian enchiladas, vegetarian sausage rolls and other vegetarian recipes. Add them to a … Grill, covered, over medium-high heat 10-12 minutes or until tender, stirring occasionally. Lots of options. In a skillet, over medium-high heat, warm the oil. Instructions. How about these ideas... Blue cheese guacamole for the cheese lovers. Lots of options. In a small bowl, make the fajita seasoning by stirring together chili powder, cumin, garlic powder, and salt. Meanwhile, slice bell pepper and red onion and add to sheet pan. Saute over medium for about 10 minutes or until veggies are softened. Add the sliced mushrooms and toss in the spice blend until well coated. First, preheat the oven to 450°F (230°C). To warm the tortillas, pop them into the oven (wrapped in aluminium foil) for the remaining 10 minutes. 2. Recipe by The Veg Life! Place in a bowl or casserole dish along with the peppers and onions. In a glass measuring cup, combine the oil and spices. Sprinkle a little salt over top and drizzle with leftover juices. Let baking sheet preheat. Add in the marinated mushrooms and cook for 3 minutes, or until the mushrooms are soft. Add the peppers and onion. Set mushrooms aside. Sprinkle with fajita seasoning, lime juice, olive oil, and cilantro. Brush with the marinade ( or toss in a bowl first). Instructions Preheat the oven to 450 degrees and line a cookie sheet with foil. 1. Add the peppers, mushrooms and onion to the pan and cook, stirring occasionally, until vegetables are tender and charred on the edges. Heat 2 tablespoons oil in a large skillet over medium heat. Step by step directions. Heat a large skillet on medium heat. In a small bowl combine the lime juice, tamari and portobello mushroom marinade spices. Cook, stirring often, until lightly charred and tender, 4 to 6 minutes. From vegetarian main meals, soups, and a few sides and salads too. In a large bowl, whisk together the oil, lime juice, chili powder, cumin, garlic powder, and salt. Preheat the oven to 400ºF and slice the mushrooms, onions, and red bell peppers into strips. In a small bowl, whisk together avocado oil, garlic, and seasonings until … INSTRUCTIONS. Put the mushrooms, onions and peppers in a large resealable bag. Grill vegetables in batches until nicely browned and tender, turning often, 5 to 10 minutes. Preheat oven to 400 degrees. They are spicy, smoky, subtly sweet and robust! When all vegetables are grilled, cut into thin strips. Toss the vegetables with the olive oil and all the spices. Place a small drizzle … See more Vegetarian fajita recipes. Preheat the grill to medium-high heat. Place the sliced vegetables in a large 9x13 inch casserole dish or on a large baking sheet. In a large skillet over medium heat, add 1 Tbsp. Step 1: Prep the marinade. Smash or slice the avocado. First, make the mojo/marinade. Place in the middle of the oven and roast for 20 minutes. Preheat oven to 425F. 3. 2. Stir the vegetables briefly with your hands until the spices are evenly distributed. First, make the sour cream. In same skillet, heat remaining 1 tablespoon oil. Place a parchment paper in a sheet pan and place the prepared mushroom, bell pepper, and onion slices on it (photo #2). Cook until the fajita marinade is absorbed and the mushrooms are tender. Instructions. Advertisement. Preheat oven to 400˚ F. Line a baking sheet with parchment paper. In a small bowl, make the fajita seasoning by stirring together chili powder, cumin, garlic powder, and salt. Simmer black beans, salt, and garlic powder on stove top for 5-10 minutes until thickens and slightly reduces. Add onion, bell peppers, and poblano; sprinkle with remaining cumin mixture and 1/2 teaspoon of the salt. Grill for about 15 minutes, until everything is nicely browned. To meal prep these Vegetarian Portobello Mushroom Fajitas: Portobello Fajitas – Quick and easy to make using 1 pan and ready in 30 minutes, these mushroom fajitas make a healthy and delicious plant-based weeknight meal! Stir together all of the marinade ingredients (olive oil, lime juice, and taco seasoning). 1 Heat 1 tablespoon of oil in large skillet on medium-high heat. Spritz the pan with oil, if you desire. To cook veggie fajitas on an indoor grill pan, bring an indoor grill pan to a high medium heat. Slice the portobellos, bell peppers, and onions into 1/4 inch wide strips. It’s also loaded with avocados, jalapeño peppers, onions, and some meat-free steak sauce. Let baking sheet preheat. Add in the bell pepper slices and cook until charred, remove the pepper slices from the skillet and set aside. How to Make These Vegetarian Fajitas – Step by Step Mix all of fajita seasoning together. Toss peppers and onions in olive oil and fajita season. Heat black beans on stove top for 3 minutes until warm with salt & garlic powder. When peppers are cook assemble fajitas – tortilla, black beans, peppers & onions. slices and place in a large bowl. They are spicy, smoky, subtly sweet and robust! In a large bowl, whisk together the oil, lime juice, chili powder, cumin, garlic powder, and salt. Preheat the oven to 400ºF and slice the mushrooms, onions, and red bell peppers into strips. Fajitas 3 large portobello mushrooms, rinsed and pat dry 1 medium purple onion 4 medium poblano peppers 8 to 10 corn tortillas ⅔ cup crumbled feta cheese (optional, omit for dairy free/vegan recipe) Warm a large skillet over medium heat. Slice the portobellos then place them in a large bowl. Instructions Combine the sliced mushrooms, olive oil, soy sauce, lime juice, and spices in a small bowl. Mix the marinade ingredients together with a fork in a small bowl. 2 large portobello mushrooms 1 tsp liquid smoke 1/2 tbsp olive oil taco seasoning of your choice to taste (I used about 1/2 tbsp) 8 small tortillas Instructions Heat oil on pan over medium-high heat. Add in the marinated mushrooms and cook for 3 minutes, or until the mushrooms are soft. Drizzle with olive oil, and season with either fajita seasoning or taco seasoning. 1 LB portobello mushrooms, stems and gills removed, sliced in about ½" thick slices 1 small red bell pepper, thinly sliced 1 small green bell pepper, thinly sliced 1 small yellow bell pepper, thinly sliced 1 small white onion, thinly sliced 1 jalapeno, sliced Flour tortillas, for serving Fresh avocado, for serving Lime wedges, for serving Season with salt and black pepper. Heat the oil in a large pan over high heat. Preheat the oven to 375 degrees. Fill the tortillas with your Portobello fajita mix, and top with jalapeño peppers, guacamole and salsa. Add all mojo ingredients to a quart size mason jar and puree with an immersion blender.