Rating: 5 stars
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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.

EatingWell.com, November 2022


Credit: Photographer: Jen Causey, Food Stylist: Chelsea Zimmer

Recipe Summary

25 mins
1 hr 10 mins


Ingredient Checklist


Instructions Checklist
  • 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.) 

  • Preheat oven to 425°F. 

  • 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.)

  • 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.

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

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

Nutrition Facts

generous 1 cup fajita mixture, 3 tortillas & 1/4 cup avocado crema
441 calories; protein 10g; carbohydrates 54g; dietary fiber 11g; sugars 12g; fat 22g; saturated fat 3g; mono fat 14g; poly fat 2g; cholesterol 4mg; vitamin a iu 1481IU; vitamin b3 niacin 6mg; vitamin c 152mg; vitamin d iu 9IU; vitamin e iu 5IU; folate 107mg; vitamin k 13mg; sodium 665mg; calcium 68mg; iron 1mg; magnesium 45mg; phosphorus 202mg; potassium 879mg; zinc 1mg; omega 6 fatty acid 2g; niacin equivalents 7mg; selenium 20mcg.