Portobello Fajita Tacos with Chipotle Pecan Pesto


Platter of vegan mushroom fajitas next to lime wedges, chipotle pecan pesto, and refried beans

Put together your style buds, associates. These umami-filled portobello mushroom fajitas are smoky, satisfying, herby perfection. Impressed by Bouldin Creek Cafe, they’re topped with our 5-Minute Chipotle Pecan Pesto (a fan-favorite additionally impressed by Bouldin), creating the ULTIMATE flavorful, plant-based meal! 

These fajitas are excellent for if you’re craving hearty consolation meals, and so they come collectively rapidly with simply 10 substances! We love them on their very own or served with a aspect of jicama slaw or escabeche. Allow us to present you the way it’s achieved!

Red bell peppers, red onions, tortillas, refried beans, chipotle pecan pesto, mushrooms, garlic powder, salt, oregano, and olive oil

Easy methods to Make Portobello Mushroom Fajitas

These fajitas begin with the classics: bell peppers and onions. We sauté them till tender, bringing out their pure sweetness, then switch them to the aspect to make room for the mushrooms.

Sautéed red bell pepper and red onion in a cast iron skillet

Subsequent, we put together the portobello mushrooms for a plant-based “meaty” alternative. Brown the sliced mushrooms on each side, then add the peppers and onions again to the skillet together with oregano, garlic powder, and salt for LOTS of taste!

Lime wedges on sautéed peppers, onions, and mushrooms in a cast iron skillet

And identical to that, these fajitas are able to make their means into tortillas with refried beans for fiber and protein and Chipotle Pecan Pesto for a smoky sauce that brings all of it collectively.

Hand reaching in to pick up a vegan taco from a platter

We hope you LOVE these mushroom fajita tacos! They’re:

Tremendous flavorful
& SO scrumptious!

Get pleasure from them as a fast weeknight meal or throw a taco celebration and invite your folks! They’re nice on their very own or alongside our Crunchy Jicama Slaw, Spicy Pickled Escabeche, or different Mexican-inspired recipes.

Extra Scrumptious Taco Recipes

Should you do that recipe, tell us! Depart a remark, price it, and don’t neglect to tag a photograph @minimalistbaker on Instagram. Cheers, associates!

Close up shot of a taco with refried beans, fajitas, and chipotle pecan pesto

Prep Time 20 minutes

Prepare dinner Time 25 minutes

Complete Time 45 minutes

Servings 8 (Tacos)

Course Entree

Delicacies Gluten-Free, Mexican-Impressed, Vegan

Freezer Pleasant No

Does it hold? 2-3 Days (saved individually)


  • 2-3 Tbsp avocado or olive oil (DIVIDED)
  • 1 medium crimson onion, halved and thinly sliced (1 medium onion yields ~2 cups or 200 g sliced)
  • 1 medium bell pepper, seeds eliminated and thinly sliced (any shade // 1 medium pepper yields ~2 cups or 135 g)
  • 4 massive portobello mushrooms, stems eliminated, minimize into 1/2-inch slices (4 massive mushrooms yield ~5 cups or 200 g)
  • 1 ½ tsp dried oregano
  • 3/4 tsp garlic powder
  • 1/2 tsp sea salt


  • 1 cup canned refried beans (or homemade // guarantee vegan-friendly as wanted)
  • 8 (6-inch) corn tortillas (or sub flour tortillas)
  • 1 batch Chipotle Pecan Pesto
  • Cilantro (optionally available)
  • Begin by getting ready the chipotle pecan pesto and refried beans (if utilizing home made). Put aside.
  • Add 1 Tbsp (15 ml) oil to a big skillet and warmth over medium-high warmth. As soon as sizzling, add crimson onion and sauté, stirring sometimes, till starting to brown and soften — about 3-4 minutes. Add the bell pepper and cook dinner till tender with a bit of chunk — about 4-5 minutes. Switch the cooked peppers and onions to a bowl or plate and put aside.

  • To the now empty skillet, add 1 Tbsp (15 ml) oil and as many sliced mushrooms as will slot in a single layer within the pan. Permit to cook dinner on one aspect for 2-4 minutes or till frivolously browned, then flip and cook dinner on the opposite aspect for one more 2-4 minutes. If in case you have any remaining mushrooms, take away the cooked mushrooms from the skillet and cook dinner remaining sliced mushrooms in 1 Tbsp (15 ml) oil.

  • As soon as all of the mushrooms are cooked, flip the warmth to low and return all of the mushrooms, onions, and bell peppers to the skillet. Add the oregano, garlic powder, and salt. Toss to coat and warmth by means of, then take away from warmth.

  • If utilizing canned refried beans, warmth them in a saucepan or within the microwave till warmed by means of.

  • Heat tortillas by wrapping in a humid paper towel (or kitchen towel) and microwaving for 30 seconds – 1 minute. If utilizing contemporary or homemade tortillas, you may heat them separately in a forged iron skillet over excessive warmth (or on a sizzling grill) for 10-20 seconds on both sides (or till simply warmed), then wrap in a towel to maintain heat till serving.
  • To serve, high warmed tortillas with refried beans, the portobello fajita filling, chipotle pecan pesto, and cilantro (optionally available).
  • Any leftover pesto can be utilized in bowls, salads, or as a dip for veggies and crackers. Pesto will hold saved in a sealed container within the fridge for 4-5 days.
  • Greatest when contemporary. Leftover fajita filling will hold in a sealed container within the fridge for 2-3 days. Reheat fajita filling in a skillet over medium warmth till heat. Not freezer pleasant.

*Recipe as written makes ~2 ¾ cups of filling.
*Vitamin data is a tough estimate calculated with the lesser quantity of avocado oil and a full batch of Chipotle Pecan Pesto.

Serving: 1 taco Energy: 243 Carbohydrates: 23.8 g Protein: 5.4 g Fats: 15.2 g Saturated Fats: 1.7 g Polyunsaturated Fats: 2.8 g Monounsaturated Fats: 9 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 364 mg Potassium: 348 mg Fiber: 4.8 g Sugar: 3.7 g Vitamin A: 511 IU Vitamin C: 22 mg Calcium: 50 mg Iron: 1.3 mg


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