Sheet-Pan Portobello Fajitas


These veggie-packed sheet-pan portobello fajitas are well-seasoned with a smoky spice blend and served with a zesty avocado-yogurt crema. Top them with your favorite garnishes for an easy vegetarian dinner.

a recipe photo of the Sheet Pan Portobello Fajitas served on a plate
Photo: Photographer: Jen Causey, Food Stylist: Chelsea Zimmer
Active Time:
25 mins
Total Time:
1 hr 10 mins


  • 3 tablespoons extra-virgin olive oil

  • 1 teaspoon chili powder

  • 1 teaspoon chipotle chile powder

  • 1 teaspoon ground cumin

  • ½ teaspoon onion powder

  • ½ teaspoon garlic powder

  • 5 tablespoons lime juice, divided

  • 1 teaspoon salt, divided

  • 4 medium portobello mushroom caps, sliced

  • 1 large red onion, sliced

  • 1 large red bell pepper, sliced

  • 1 large orange bell pepper, sliced

  • ½ cup whole-milk plain strained yogurt, such as Greek-style

  • 1 medium avocado, halved lengthwise, pitted and peeled

  • 1 medium serrano pepper, stemmed and seeded

  • 2 medium cloves garlic

  • 12 (6 inch) corn tortillas

  • Torn fresh cilantro leaves and tender stems, sliced jalapeños and/or crumbled queso fresco for garnish


  1. Whisk oil, chili powder, chipotle powder, cumin, onion powder, garlic powder, 2 tablespoons lime juice and 1/2 teaspoon salt together in a large bowl. Add mushrooms; toss to coat. Cover, and let marinate at room temperature for at least 20 minutes or up to 2 hours. (Alternatively, refrigerate for up to 8 hours.)

  2. Preheat oven to 425°F.

  3. Add onion and bell peppers to the mushroom mixture in the bowl; toss until well combined. Spread the mixture on a large rimmed baking sheet. Roast until tender, 20 to 25 minutes. Remove from oven. (Do not turn the oven off.)

  4. Meanwhile, combine yogurt, avocado, serrano, garlic and the remaining 3 tablespoons lime juice and 1/2 teaspoon salt in a food processor; process until smooth and creamy, about 30 seconds. Cover and refrigerate until ready to use.

  5. Wrap tortillas all together in foil. Place in the oven until warmed through, about 3 minutes.

  6. Serve the fajita mixture with the warmed tortillas and avocado crema. Garnish with cilantro, jalapeños and/or queso fresco, if desired.

Nutrition Facts (per serving)

441 Calories
22g Fat
54g Carbs
10g Protein
Nutrition Facts
Servings Per Recipe 4
Serving Size generous 1 cup fajita mixture, 3 tortillas & 1/4 cup avocado crema
Calories 441
% Daily Value *
Total Carbohydrate 54g 20%
Dietary Fiber 11g 39%
Total Sugars 12g
Protein 10g 20%
Total Fat 22g 28%
Saturated Fat 3g 15%
Cholesterol 4mg 1%
Vitamin A 1481IU 30%
Vitamin C 152mg 169%
Vitamin D 9IU 2%
Vitamin E 3mg 22%
Folate 107mcg 27%
Vitamin K 13mcg 11%
Sodium 665mg 29%
Calcium 68mg 5%
Iron 1mg 6%
Magnesium 45mg 11%
Potassium 879mg 19%
Zinc 1mg 9%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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