Roasted Portobello Fajita Tacos

Flavorful roasted portobello mushrooms and bell peppers seasoned with Tex-Mex spices, served in warm corn tortillas with creamy avocado slices and tangy salsa.

• Prep: 15 min
• Cook: 25 min
• Total: 40 min
• Servings: 4.5
• Cuisine: Mexican
• Difficulty: Medium
• Cost: $6.22/serving

Dietary

• Vegan
• Vegetarian
• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• High-Fiber

Tags

• spicy
• healthy
• roast
• grill
• savory

Ingredients

• 4 portobello mushroom caps (sliced)
• 2 bell peppers (sliced)
• 1 red onion (sliced)
• 1 can black beans (rinsed and drained)
• 3 tablespoon olive oil
• 2 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 0.5 teaspoon cayenne pepper
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 18 corn tortillas
• 2 avocados (sliced)
• 1 cup jarred salsa

Instructions

1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. In a large bowl, combine sliced portobello mushroom caps, bell peppers, red onion, olive oil, chili powder, ground cumin, smoked paprika, cayenne pepper (if using), salt, and black pepper. Toss until vegetables are evenly coated.
3. Spread the vegetables in a single layer on the prepared baking sheet. Roast for 20-25 minutes, or until vegetables are tender and slightly caramelized, stirring halfway through.
4. During the last 5 minutes of roasting, add the rinsed and drained black beans to the baking sheet and toss with the vegetables.
5. While vegetables roast, warm corn tortillas by heating them in a dry skillet over medium-high heat for 30 seconds per side, or wrap them in a damp paper towel and microwave for 30-60 seconds.
6. Serve the roasted fajita vegetables and black beans in warm corn tortillas, topped with sliced avocados and jarred salsa.

Notes

Add a squeeze of fresh lime juice over the finished fajitas for an extra burst of freshness.

Nutrition (per serving)

• Calories: 505
• Protein: 14.8 g
• Carbohydrates: 74.3 g
• Fat: 20.1 g
• Fiber: 15.6 g
• Sodium: 810 mg
• Saturated Fat: 2.8 g
• Sugar: 9.2 g