Portobello Mushroom Fajitas with Spiced Black Beans

These Portobello Mushroom Fajitas with Spiced Black Beans are a savory, vegetarian take on a classic favorite. Packed with bold flavors and colorful veggies, they’re an easy, delicious weeknight dinner!

Author: Pesto & Potatoes

Meal Type: Milk Free

Cuisine: Mexican

Difficulty: MEDIUM

Prep. Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Servings: 4 servings

Calories: 229 kcal per serving

Ingredients

4 - portobello mushroom caps
3 - bell peppers, various colors
1 - red onion
¼ cup - olive oil
3 tablespoons - fajita spice mix
1 - lime
1 tbsp - olive oil
½ cup - red onion
1 - poblano pepper
½ - jalapeno
2 cloves - garlic
1 tsp - kosher salt
1 tsp - ground cumin
½ tsp - smoked paprika
1 tsp - chili powder
1 cup - vegetable broth
½ - lime

Instructions

Preheat oven to 450 degrees F and line two large baking sheets with foil.
Mix together 3 tablespoons olive oil, 2 tablespoons fajita spice mix and juice of 1 lime in a large bowl. Add sliced mushrooms and toss to coat. Let marinade for 10 to 15 minutes, tossing occasionally.
Once marinated, divide mushrooms between two baking sheets. Add sliced peppers and onions to the marinade bowl with 1 tablespoon olive oil and 1 tablespoon fajita spice. Toss to combine and divide among sheet pans with mushrooms, spreading to a single layer.
Roast for 25 minutes, rotating pans halfway through.
Meanwhile, prepare the black beans by heating 1 tablespoon olive oil in a medium pot. Add Diced red onion, poblano and jalapeno and cook on medium-high heat for about 5 minutes.
Add minced garlic and spices, cooking 1 more minute. Add in black beans and broth, stirring and bringing to a boil. Once boiling, reduce heat to medium and continue cooking until liquid is cooked off, about 15 minutes.
Squeeze juice of ½ lime into beans and serve with Portobello Mushroom Fajitas and Whole30 compatible toppings of your choice – sliced avocado, sliced jalapenos, fresh cilantro and lime wedges.

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