Poblano and Portobello Fajitas
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Vegan fajitas filled with roasted poblano peppers, portobello mushrooms, bell peppers, and avocado in corn tortillas. These satisfying plant-based fajitas are packed with umami and topped with fresh guacamole.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 1 Tbsp olive or coconut oil
- 1 whole poblano pepper ((seeds removed and thinly sliced))
- 2 medium bell peppers ((seeds removed and thinly sliced))
- 1 whole jalapeño ((seeds removed and thinly sliced))
- 1 medium yellow or white onion ((cut into thin rounds))
- 2 large large portobello mushrooms* ((stems removed // wiped clean and thinly sliced))
- 2 medium ripe avocados
- ~1 Tbsp lime juice ((juice of 1/2 lime as original recipe is written))
- Sea salt, cumin, & garlic powder
- 1 tsp A1 steak sauce ((optional // for mushrooms))
- 6 small flour or corn tortillas ((corn for gluten-free eaters))
- Fresh red onion, hot sauce, cilantro, salsa ((optional))
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 309mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1247mg
- Calcium
- 50mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 309MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.