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Portobello Veggie Fajitas

Portobello Veggie Fajitas

Serves: 4

Category: Burgers, Pizza, Wraps and Chips
Author: Karlin Hicks
Tags: Athletic/Higher caloric

Average Rating: 
Rated by: 17 members

Rate it: 
(Give a recipe one to five stars. Click the appropriate star to submit your rating)

A staple of Tex-Mex cuisine, fajitas consist of ingredients that are thinly sliced and then piled onto a tortilla. Serve them with salsa and sliced avocado.

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4 portobello mushroom caps, cut into strips
2 green bell peppers, cut into strips
2 small yellow squash, cut into strips
1 medium onion, chopped
1/2 Serrano chili, seeded, minced
1 garlic clove, chopped
1 tablespoon chili powder, or to taste
1 teaspoon cumin
1 cup cooked beans, any type or canned low-sodium or no-salt-added beans, drained
3 tablespoons chopped fresh cilantro
2 tablespoons raw pumpkin seeds, lightly toasted
4 large ( 100% whole grain) flour tortillas
1/2 cup low sodium salsa
1 ripe avocado, peeled and sliced


Combine mushrooms, green peppers, squash, onion, Serrano chili, garlic, chili powder and cumin. Heat 2 tablespoons of water in a skillet and water saute vegetables until tender, about 5 minutes, adding extra water if needed to prevent sticking. Add beans and cook until heated through. Stir in cilantro and toasted pumpkin seeds.

Serve on warmed tortillas topped with salsa and sliced avocado.

Calories 385; Protein 19 g; Carbohydrates 57 g; Sugars 11 g; Total Fat 12.4 g; Saturated Fat 1.9 g; Cholesterol 0 mg; Sodium 203 mg; Fiber 16.9 g; Beta-Carotene 702 ug; Vitamin C 74 mg; Calcium 111 mg; Iron 5.7 mg; Folate 182 ug; Magnesium 86 mg; Potassium 1686 mg; Zinc 2.7 mg; Selenium 42.2 ug

Comments (10):



07/04/2011 12:21 PM

Rated this recipe:

These fajitas are just delicious. I have made
this dish twice since I received the recipe.
I used red bell peppers both times but used
zucchini instead of yellow squash one time.
I threw in an entire can of pinto beans. I served
open face on sprouted corn tortillas.
The recipe is very flexible.
This comment was last edited on 07/04/2011 12:24 PM


07/10/2011 04:25 PM

Rated this recipe:

I loved this recipe, too! I followed the recipe except for 1 change -- used one red and one green pepper. Made fresh salsa with 2 small chopped tomatoes, juice of 1/2 lime, about 1/4 of a jalapeno pepper (woo-hoo), and sliced the tops of one bunch of scallions instead of onion. Yummy on a whole grain tortilla warmed, as in the directions! Can't wait to have the leftovers tonight.


02/29/2012 12:47 PM

Rated this recipe:

Delicious! I served them in corn tortillas. Excellent!


02/10/2013 09:04 PM

Rated this recipe:

Great flavor, but too much liquid in the sauce, any suggestions?


03/05/2013 07:47 PM

Rated this recipe:

Delicious and easy. I also used one red and one green pepper. I sliced an avocado and added it on top of the cooked veggies inside of the fajita along with some hummus. Yum!
This comment was last edited on 03/05/2013 07:49 PM


02/21/2014 05:17 PM

Rated this recipe: (no rating)

I made the dish but served it on a bed of kale instead of the tortillas. It is an excellent dish.


08/21/2014 11:35 AM

Rated this recipe:

We enjoy this recipe too. I find that it is sweeter with yellow squash and use red peppers. i add more vegetable than the recipe calls for and add an entire can of Eden pinto beans.

To the question about too much liquid, I just cook it down. The Eden brand beans do not have salt and I think the liquid adds flavor and there is no need to add salsa.


08/24/2014 07:39 PM

Rated this recipe: (no rating)

Try adding zucchini cut length wise. It is soooo yum! I also add a little cumin and do it without the beans in the fajitas and put them on the side.


09/02/2014 10:37 PM

Rated this recipe: (no rating)

Good recipe. Try adding fresh dill too, sprinkled over salsa/avacado, or mix in while cooking other ingredients. Perks it up a bit.


09/04/2019 07:26 PM

Rated this recipe:

Prep: approx 45 min. My husband says best fajita ever! So good!