This one pan portobello fajita recipe could not be easier or more flavorful. Plus, you’ll make your own seasoning mix so you know exactly what’s going into it. No one will even notice these are meatless. Even my meat-eating husand agrees!
This post is sponsored by my friends at The Real Coconut. Please know that I only work with brands I truly love and that I know you’ll love too!
Who else loves a good vegetarian meal? Honestly, I grew up in a common Midwestern home where most weeknight meals consisted of meat, potatoes, and vegetables. Growing up, tacos in my house were ground hamburger meat with a packet of Old El Paso taco seasoning. Then we just topped them with shredded lettuce, cheese, and chopped tomatoes – nothing fancy.
Since I’ve started cooking at home more (trying to recreate everything into a delicious gluten-free version) I have also become more adventurous in my eating. So when The Real Coconut reached out and asked me to partner with them to create some vegan recipes for their blog, I was a little nervous at first. But when I sat down and starting making, and eating, the recipes I realized that dairy-free, sugar-free, meat-free, egg-free…can actually be tasty!
These sheet-pan portobello fajitas are great to meal prep on the weekend and they are perfect for leftovers! Go ahead and make a double batch of the seasoning because then you’ll have some handy for the next time you make these!
Sheet Pan Portobello Fajita Wraps
- 2 Large Portobello Mushroom Caps
- 2 Teaspoons Chili Powder
- 1 Teaspoon Cumin
- 1 Teaspoon Smoked Paprika
- 1 Teaspoon Sea Salt
- ½ Teaspoon Garlic Powder
- ½ Teaspoon Onion Powder
- ¼ Teaspoon Cayenne Pepper
- 1 Green Bell Pepper
- 1 Red Bell Pepper
- 1 Yellow Bell Pepper
- ½ White Onion
- 4 The Real Coconut Grain-Free Large Wraps
- 1 Tablespoon Olive Oil
- Fresh Salsa
- Shredded Lettuce
- Fresh Chopped Cilantro - For garnish
- Lime Wedges - For garnish
- Make the fajita seasoning by combining the chili powder, cumin, smoked paprika, salt, garlic powder, onion powder, and cayenne pepper in a small bwl. Mix together well. This will make 2 Tablespoons of the seasoning.
- Preheat oven to 350° Fahrenheit.
- Slice the portobello mushrooms into ½-inch strips.
- Cut the green, red, and yellow bell peppers into thin strips.
- Slice ½ of the onion into thin strips.
- Scatter all the vegetables on a sheet pan. Drizzle with olive oil and all of the fajita seasoning. Make sure all of the vegetables are evenly coated.
- Bake in the oven for 15 minutes. Remove from oven and give the vegetables a good mix to make sure everything is cooking evenly. Then bake for another 15 minutes.
- Warm the wraps in between damp paper towels in the microwave for about 15 seconds. This will help to make them more pliable.
- Place the portobello/veggie fajita mix into the warmed wraps. Top with shredded lettuce, guacamole, fresh salsa, and garnish with cilantro and lime wedges.
- A good way to keep all the fillings inside is to place the fajita veggies jus tin the center going down about ¾ of the way down. Fold up the bottom and then fold over the sides. Wrap the bottom in tinfoil or parchment paper for easy eating.
I really, really like these grain-free large wraps from The Real Coconut. They are perfect for these fajitas because they are so big that you can hold-in all the fixings nicely. If you can’t find these in your local store, you can also purchase them on the website at The Real Coconut.com.
I’m going to let you in on a little secret way that I like to use these large wraps. As a true Midwestern girl, I grew up eating Norwegian potato lefse. We usually had it at the holidays and my favorite way to eat it is smeared with butter and then sprinkled with brown sugar and the rolled up. Gluten-free lefse is hard to make, but these The Real Coconut large grain-free wraps have a nearly identical taste and texture! One of my new favorite snacks!
Click on any of the photos in this post to PIN this portobello fajita recipe!
If you’re looking for some other meatless meals check out some of these recipes on my site:
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