Vegan Mushroom and Pepper Fajitas with Homemade Marinade
Whip up these zesty fajitas for a quick, healthy meal loaded with flavor. Perfect for busy weeknights or Cinco de Mayo fiestas!
or read on for step-by-step instructions with photos
Naturally Gluten-Free and Delicious
Corn tortillas have been a staple of the Mexican diet for centuries, dating back to the ancient Aztecs and Mayans. Made from masa harina, a type of corn dough, these tortillas are naturally gluten-free.
Currently journeying and living in Mexico, we’ve had the pleasure of regularly eating the freshest corn tortillas. Not only at restaurants but also by buying them from tortillerias - little shops selling only fresh handmade tortillas by the kilo
Pictured below is the tortilleria where we bought ours from. It was run by four women constantly making the masa dough, pressing tortillas, and then cooking them on a hot griddle called a comal. It was amazing to watch them in action.
These little circles of joy are the perfect canvas for authentic fajitas. I recommend you get your hands on some if they’re available in your local area.
But if corn tortillas are not an option for you, use flour tortillas instead. Or enjoy a lower-carb version of this recipe with cabbage or lettuce wraps.
No matter how you choose to enjoy them, these fajitas are super versatile and easy to make, read on to learn how!
What you’ll need
Ingredients
For fajita marinade
2 heaping tablespoons of canned chipotle
½ teaspoon smoked paprika
4 cloves garlic, peeled
2 limes, zested and juiced
1 orange, juiced
½ cup extra virgin olive oil
¼ cup apple cider vinegar
1 tablespoon agave nectar
1 tablespoon salt
For the fajitas
3 - 4 large portobello mushroom caps
1 pound (454 g) oyster mushrooms, stems trimmed
2 white onions, sliced
8 mixed color peppers, sliced - such as poblano, colorful bell, or manzano peppers
12 corn tortillas
Optional toppings
Vegan crema or sour cream
Shredded cabbage
Vegan shredded cheese
Diced avocado
Cilantro
Lime wedges
Hot sauce
Equipment
Blender - to blend the marinade. Ingredients could also be chopped and whisked together if this is not available.
Knife & cutting board - to slice fajita vegetables.
Pan - such as a cast-iron, stainless steel skillet, or a sheet pan.
Makes: 6 portions (2 tortillas each)
Prep: 10 min Cook: 20 min
How to make it
Step 1
Make the marinade.
Combine the marinade ingredients: chipotle, smoked paprika, garlic, lime zest & juice, orange juice, olive oil, apple cider vinegar, agave nectar, and salt in the jug of a blender, then blend until smooth.
Alternatively, chop the chipotle and garlic, then whisk the ingredients together.
If you have more than 30 minutes to make this recipe, marinate the mushrooms with half of the marinade for at least an hour or overnight in a container or zip-top bag. Mushrooms are like sponges, absorbing lots of flavor as they marinate. If you don’t have the time though, no worries because this marinade is quite intense and imparts flavor quickly.
Step 2
Prep and cook the fajita vegetables.
Slice the onions, peppers, and mushrooms.
If using a stovetop as I did this time, saute the onions, peppers, and mushrooms in a very hot pan, one at a time, for a few minutes until tender and slightly charred. Combine in a tray or bowl, then toss with the marinade. Reheat quickly in the same pan on the stove before serving.
If using an oven, combine the onions, peppers, and mushrooms on a tray and toss with the marinade. Cook in a preheated 450F oven for 15 - 20 minutes until tender and slightly charred, tossing halfway through.
Step 3
Warm tortillas and serve.
Warm tortillas on the stove, in an oven, or microwave. Serve fajitas alongside the warmed tortillas and your favorite garnishes.
I served mine with homemade pinto bean spread, pico de gallo, avocado, shredded cabbage, crema, cilantro, and lime wedges, it was quite the fiesta!
My tips
Use a heavy pan - using a heavy cast-iron or stainless steel pan will help create a nice sear and caramelize the vegetables. Flimsy non-stick pans will never get hot enough to sear everything nicely.
Don’t overcrowd - make sure not to overcrowd your pan as this will lead the vegetables to steam instead of sear.
Cook quickly - fajitas are meant to cook quickly in high heat so they stay slightly crisp yet tender and juicy. Make sure to use high heat on the stove or in your oven.
How to use leftovers - use leftover fajita veggies in an omelet or salad. Or make a fajita bowl over rice or quinoa.
Pair it with a drink - serve with a refreshing non-alcoholic drink such as sangrita, a fresh fruit agua fresca or jamaica (iced hibiscus tea), or an alcoholic drink such as a classic margarita, mezcal cocktail, or an ice-cold Mexican beer to complete the experience.
Substitutions
Fajita marinade - for an even quicker meal, skip the marinade and use store-bought taco seasoning mixed with lime juice and olive oil. If you don’t have taco seasoning, use chili powder, cumin, and garlic powder instead.
Mushrooms - I love the meaty texture of mushrooms, especially oyster and portobello, but they can be substituted for any mushrooms you prefer.
Peppers - substitute for any variety of sweet or mild peppers such as Anaheim, cubanelle, or banana peppers.
Corn tortillas - as I mentioned above, flour tortillas can be substituted for corn. For a low-carb option, use lettuce or cabbage leaves.
Agave nectar - substitute with honey, maple syrup, or sugar.
Chipotle - substitute with other hot chili peppers such as serrano, jalapeno, or habanero. Use chipotle powder for a similar smoky flavor.
Storage
Stored in an airtight container, leftover fajitas will last up to 5 days in the fridge.
Leftover fajitas can be frozen for up to 3 months, although will lose their crisp texture.
Leftover tortillas can be wrapped tightly and frozen for up to 3 months.
Dietary Notes: Gluten-free, Dairy-free, Egg-free, Vegan, Vegetarian, Low-carb
That’s it, enjoy!
If you’re cooking this recipe for two, like I was, you’ll have lots of leftovers. Two of us ate these fajitas over 3 meals, and they just kept getting better.
The marinade got more flavorful and the vegetables retained their texture, so this recipe is great if you’re into meal prep. Plus, it was really fun to garnish our fajitas a little different every time.
Get the recipes for the pinto bean spread and pico de gallo salsa pictured below!
Summary
Vegan Fajitas with Homemade Marinade Recipe
These fajitas are quick, easy, and perfect for meal prep. Enjoy flavorful leftovers all week long!
Makes: 6 portions (2 tortillas each)
Prep: 10 min Cook: 20 min
Ingredients
For fajita marinade
2 heaping tablespoons of canned chipotle
½ teaspoon smoked paprika
4 cloves garlic, peeled
2 limes, zested and juiced
1 orange, juiced
½ cup extra virgin olive oil
¼ cup apple cider vinegar
1 tablespoon agave nectar
1 tablespoon salt
For the fajitas
3 - 4 large portobello mushroom caps
1 pound (454 g) oyster mushrooms, stems trimmed
2 white onions, sliced
8 mixed color peppers, sliced - such as poblano, colorful bell, or manzano peppers
12 corn tortillas
Optional toppings
Vegan crema or sour cream
Shredded cabbage
Vegan shredded cheese
Diced avocado
Cilantro
Lime wedges
Hot sauce
Instructions
Make marinade. Combine marinade ingredients in a blender and blend until smooth. Alternatively, chop chipotle and garlic, then whisk all ingredients together. Marinate mushrooms using half of the marinade for at least an hour or overnight if possible.
Cook fajitas. Slice the fajita veggies.
Stovetop method: heat a pan until very hot, then sauté the veggies, one at a time, until they are tender and have a slight char. Combine them in a bowl, mix with the marinade, and reheat briefly in the pan before serving.
Sheet pan method: toss veggies with the marinade on a sheet pan. Roast in a preheated 450°F oven for 15-20 minutes, stirring halfway, until tender and slightly charred.
Serve. Warm the tortillas using your preferred method (stove, oven, or microwave). Serve fajitas with warm tortillas and your favorite toppings.
Top Tips
Use a heavy cast-iron or stainless steel pan for a nice sear and caramelized veggies - flimsy non-stick pans won’t get hot enough.
Make sure not to overcrowd the pan, as this will cause the vegetables to steam instead of sear.
Substitute the marinade with store-bought taco seasoning with lime juice and olive oil for a quicker meal. No taco seasoning? Use chili powder, cumin, and garlic powder instead.
What's your go-to quick marinade for fajitas? Let me know in the comments below.
Enjoy!
