Mushroom Fajitas

Simple and delicious; grab the recipe after the jump!

Easy Mushroom Fajitas

Course Main Course
Cuisine Mexican


  • 3 tbsp mild flavoured cooking oil, such as canola
  • 1 sliced red onion; large
  • 2 cups sliced mushrooms oyster, portobella, or button
  • 3-4 tbsp lime juice
  • 1/2 tsp salt
  • 1/4 tsp red pepper flakes
  • 2 cups sliced sweet bell pepper approx 2 whole peppers
  • 1 head romaine lettuced, chopped small
  • 2 tomatoes, cored and diced
  • vegan sour cream to taste
  • 1 pkg soft flour tortillas use corn tortillas if you are gluten-free


  1. In a deep frying pan, warm the oil over medium heat

  2. Add the sliced onions and mushrooms; saute until the onions are clear and the mushrooms soften and release their juices, 5-10 minutes

  3. Add the sliced peppers, lime juice, salt, and red pepper flakes. Stir to combine, and continue to cook until the peppers soften, another 5-10 minutes.

  4. Taste; add additional salt and lime juice as needed. Remove from heat.

  5. Warm flour tortillas according to package instructions. Add approx 1/3 cup of the fajita mixture, 1/4 cup of lettuce and 1/4 cup of tomatoes to the centre. Top with vegan sour cream.

  6. Wrap, eat, and enjoy!

Recipe Notes

Sub any chicken meat-alternative for the mushrooms to make “chicken” fajitas.

Shredded vegan cheese and avocado make delicious filling additions, but are completely optional.

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