Jessica in the Kitchen · by Jessica Hylton★ 5.0 (2)
Vegan Mushroom Fajitas
NUTRITION · PER SERVING30M COOK
CAL 3%·PRO 4%
CARBS 9G55% OF CAL
2G FIBER0G ADDED4G INTRINSIC3G OTHER4G TOTAL SUGAR
FAT 3G43% OF CAL
2G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Quick vegan fajitas filled with sautéed mushrooms, bell peppers, and onions spiced with cumin and chili powder. Savory, warming, and customizable. A fast weeknight dinner ready in 30 minutes.
mainmexicantaco🌀 blenderdairy freegluten freeveganvegetarian
View the full recipe on Jessica in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 10-12 ounces portobello mushrooms (stems & gills removed, sliced)
- 1 tablespoon coconut oil
- 1/2 teaspoon cumin
- 1 teaspoon chipotle or chili powder
- 1 teaspoon paprika
- 3 cloves garlic (minced)
- 1/2 tablespoon liquid smoke
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- Juice of one lime
- 1/3 cup yellow bell peppers
- 1/3 cup red bell peppers
- 1 small green bell peppers - about 2.75 ounces
- 1 small onion (halved and sliced)
At a glance
PER SERVING · TIME 30M
CAL 3%·PRO 4%
CARBS 9G55% OF CAL
2G FIBER0G ADDED4G INTRINSIC3G OTHER4G TOTAL SUGAR
FAT 3G43% OF CAL
2G SAT1G UNSAT
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
- 251mg
- Total sugar
- 4g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 364mg
- Calcium
- 17mg
- Iron
- 0.63mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 251MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.