Portobello Fajitas are a savory meatless meal. Tender thick slices of fajita-seasoned portobello mushrooms tucked into toasty-warm yellow corn tortillas and topped it with charred peppers and onions, fresh avocado, tomatoes and cilantro. So satisfyingly filling, you won’t even miss the meat!

Lately, I’ve been craving vegetables any way I can get them.

I want them for breakfast, lunch, dinner, roasted, stir-fried and/or in salads. And today I had the GO-TO vegetarian fajitas! I tucked thick slices of fajita-seasoned portobello mushrooms into toasty-warm yellow corn tortillas and topped it with charred peppers onions and fresh avocado, tomatoes and torn cilantro leaves. It was pretty spectacular.

I’m seriously considering a vegetarian diet, but I think I’d miss bacon too much.

To make These Portobello Fajitas Set out:

olive oil
red bell pepper
green bell pepper
large yellow onion
portobello mushroom caps (about 12 ounces)
lime
fajita seasoning
yellow corn tortillas

Start by slicing 1 green and red bell pepper plus a large yellow onion into thick strips.

Next, heat 1 tablespoon of oil in a large, 12-inch cast iron skillet over medium to medium-high heat until it glistens. Then add in all of the peppers and onions in at once and season with a generous pinch of kosher salt.

Next, toss the vegetables around to coat in the oil and then let them cook, undisturbed for 3 to 4 minutes.

Quickly toss and repeat until the peppers and onions have good char and have softened a bit but are still slightly firm. Next, transfer them to a bowl, cover with foil to keep warm and set off to the side.

Now for the mushrooms!

Meanwhile, wipe 12 ounces (about 4) Portobello mushroom caps with a slightly damp cloth and remove the stem.

Removing the gills is up to you. I leave them.

Then slice into 3/4 inch strips.

Next, in a large bowl add 2 tablespoons of oil, the juice of a small lime and 2 tablespoons fajita seasoning.

Whisk or stir to combine.

Add in the portobellos…

…then use a rubber spatula to gently toss them into the fajita seasoning mixture.

In the same skillet the vegetables were cooked in, add a teaspoon more of oil and add in the mushrooms. Cook on medium heat, tossing only occasionally until they are tender but still hold their shape and are a bit firm. Kind of like the peppers and onions.

Remove off of the heat and start building your fajita tacos.

While all of this was going on, I quickly warm these tortillas in a dry skillet, over medium heat. I only heat one at a time for about 3o to 40 seconds a side. For more of a crispy shell, keep them in the skillet a little longer.

Stack 2 to 3 portobellos onto a couple shells.

Top with the peppers and onions and any other topping your heart desires.

Lastly garnish with tomatoes, avocados, cilantro leaves and wedges of lime. However, I also like to serve jalapeños, pepper jack cheese and sour cream therefore dress these up however you prefer.

Here’s a closer look at those portobellos and the peppers and onions. Fine-looking, right?